High Mountain Oolong Tea Recipe

Measure 8 g of high mountain oolong tea leaves (approximately 2 teaspoons per 150 ml cup; 8 g yields about 3–4 cups). Use loose-leaf tea for best aroma.

Bring 600 ml filtered water to a near-boil, then cool briefly. Ideal water temperature for high mountain oolong is 90–95°C (194–203°F). If you boiled the water, let it sit 1–2 minutes to drop temperature.

Warm your teapot or gaiwan by rinsing it with a small amount of the hot water, then discard that water. Warming equipment preserves temperature during infusion.

Rinse infusion (optional)

Place the measured tea leaves into the warmed teapot or gaiwan. Pour enough 90–95°C water to cover the leaves (about 100–150 ml) and immediately pour off the water. This quick rinse opens the leaves and removes any dust; discard rinse water.

First infusion

Add 150 ml of 90–95°C water to the leaves. Steep for 30–45 seconds, then pour into cups or a serving pitcher immediately. Taste to evaluate strength.

Second infusion

Add another 150 ml hot water and steep for 45–60 seconds. High mountain oolong opens gradually—this infusion will be slightly fuller and more aromatic.

Third infusion

Add 150 ml hot water and steep for 60–90 seconds. The liquor will deepen in body and flavor; pour out when ready.

Fourth infusion (optional, longer)

Add remaining 150 ml hot water and steep for 2–3 minutes. Later infusions may be extended by 30–60 seconds each time until flavor is fully exhausted.

For each infusion, pour all liquid out of the teapot so the leaves do not continue steeping and become bitter. Repeat infusions until the taste is too weak.

Serve plain to appreciate the tea’s floral, creamy, and mineral notes. Offer honey or rock sugar and a lemon slice on the side for guests who prefer sweetness or a citrus accent.

If adding honey or sugar, stir 1 tsp into a cup while tea is still warm; add lemon slice to taste. Do not boil tea with sweetener or lemon—add after pouring.

Reserve spent leaves in the teapot for a final aromatic steep, or compost them. High mountain oolong is excellent for multiple infusions — expect 4–7 usable brews depending on leaf quality.