Brewing Guide
Oolong Tea
Complex, layered, and endlessly rewarding
Oolong sits in the fascinating middle ground between green and black tea. Partially oxidised, it develops a spectrum of flavours that shifts from floral and fruity in lightly oxidised styles to rich and roasted in darker varieties. Himalayan oolongs are a recent and exciting development from Nepal's high-altitude gardens.
Step-by-Step Instructions
- 1
Heat water to 85–95°C. Lighter, more floral oolongs prefer the lower end of this range; darker, roasted styles benefit from higher temperatures.
- 2
Rinse the leaves with a quick 10-second pour of hot water, then discard this rinse. This 'wakes' the leaves and removes any residual dust.
- 3
Measure 3g of oolong per 200ml. Oolong leaves are often large and tightly rolled — they need space to unfurl, so use a large infuser or gaiwan.
- 4
Pour water evenly over the leaves and steep for 3–4 minutes for the first infusion.
- 5
Decant all the liquid to prevent over-steeping. Oolong is particularly sensitive to over-extraction because the leaves continue to release flavour after steeping.
- 6
Re-steep the leaves for subsequent infusions, adding 30 seconds each time. Good oolong reveals new dimensions with each infusion — first fruity, then floral, then subtly toasty.
✨ Pro Tips
Gongfu-style brewing — using a small vessel with a high leaf-to-water ratio and very short steep times (30–60 seconds) — is the most rewarding way to explore oolong complexity.
The third and fourth infusion of a quality oolong is often considered the best — the leaves are fully open and all their aromatic compounds are accessible.
Oolong pairs beautifully with light pastries, fruit, and mild cheeses. Avoid strongly spiced foods that will overwhelm its nuance.
⚠️ Common Mistakes to Avoid
Skipping the rinse. The initial rinse isn't just for cleanliness — it softens tightly rolled leaves so they expand properly during brewing.
Using the same steep time for every infusion. Oolong requires adjustment with each steep. Start at 3 minutes and increase by 30 seconds with each subsequent infusion.
Brewing only once. Oolong is specifically designed for multiple infusions. Discarding the leaves after one steep wastes most of the tea's potential.
Ready to Brew?
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Quick Reference
Temperature
85–95°C
Steep Time
3–4 min
Leaf : Water
3g per 200ml
Infusions
3–5 infusions
All times and temperatures are starting points. Adjust to your personal taste — brewing tea is a practice, not a formula.