Asking "how many infusions will this tea yield" is sensible, but rarely has an answer that holds true for everyone. Leaf morphology, dosage, water temperature, vessel size, and whether the liquor is drained completely each time will all alter the flavour of subsequent infusions.
To discover how many infusions a tea yields for your specific preparation, start by defining an end point: is the aroma still distinct, does flavour carry through on the palate, or has the next steep become merely coloured hot water? Log each steep using consistent water volumes and teaware, adjusting infusion times once the leaves open. While observing infusion by infusion is helpful for whole-leaf tea, matcha powder is consumed directly as a suspended liquid and does not follow calculations for repeatedly re-steeping leaves.
Do not judge value for money purely by infusion count
One person drinking six infusions from a small gaiwan and four people sharing a single large pot do not constitute the same unit of consumption. When calculating commercial costs for retail outlets, more reliable measures are the actual dry weight used per serve, the finished volume in millilitres produced, and customer acceptance of the flavour profile; for mixed drinks, milk and other additions must also be factored in.
Infusion counts shown on product pages or tasting notes represent, at most, practical experience under specific conditions. If the tea batch, water, or teaware changes, running a fresh trial is well worthwhile.
When evaluating procurement options, converting the number of infusions into saleable beverage yield per gram of tea allows for direct cost comparisons alongside matcha beverages or teabags on the same balance sheet.