How to brew oolong tea
Oolongs are partially oxidised, anywhere between floral and green-leaning to roasted and dark. Tightly rolled oolongs unfurl slowly, which is why they reward many short infusions.
- Water
- 90 °C194 °F
- Leaf
- 1 gper 60 ml
- Steep
- 2:30–3:00
- Re-steeps
- 4–6
Good examples: Tieguanyin, Da Hong Pao, Dong Ding, Oriental Beauty.
Step by step
- Heat fresh water to 90 °C (194 °F).
- Weigh 1 g of leaf for every 60 ml of water (e.g. 5.0 g for a 300 ml mug).
- Pour the water over the leaves and steep for 2:30–3:00.
- Strain completely so the leaves don’t keep steeping. Keep the leaves for the next infusion.
Getting it exact
- Rolled, greener oolongs: 90 °C. Roasted, twisted-leaf oolongs (Wuyi rock teas): 95 °C.
- For gongfu brewing use about 1 g per 15 ml, a quick 5-second rinse, then infusions starting at 20 seconds and growing by 5–10 seconds each round.
- Watch the leaves: when they are fully open, the tea is giving its most.
Quick fix: Tastes hollow on the first cup? Rolled leaves need one infusion to wake up; judge from the second.