Oolong Tea Recipe

Measure and heat water

Measure 12 oz (about 355 ml) fresh, filtered water. Heat to 185–205°F (85–96°C). For lighter, greener oolongs aim for the lower end (~185°F); for darker, more roasted oolongs aim closer to 200–205°F. If you don't have a thermometer, bring water to a gentle boil then let sit 1 minute for lighter oolong or 30 seconds for darker.

Warm the teapot or cup by rinsing with a small amount of the hot water, then discard that water. Warming the vessel helps maintain infusion temperature.

Add tea leaves

Place 2 tsp loose oolong tea leaves into your teapot, gaiwan, or infuser inside a cup. Adjust up to 1 tsp more for stronger brew or for a larger cup.

First infusion

Pour the hot water over the leaves to cover them and fill the vessel (about 12 oz total). For the first infusion, steep for 1 to 2 minutes. Lighter oolongs typically need 1–1.5 minutes; darker oolongs 1.5–2 minutes.

Pour and taste

Pour the tea into your cup or a serving pitcher to stop the infusion. Taste and evaluate strength. If it’s too weak, increase steep time or leaf amount for next infusion.

Subsequent steeps

Oolong rewards multiple short infusions. For the 2nd infusion add 15–30 seconds to the previous steep (e.g., 1:30–2:30 minutes). For the 3rd and later infusions add another 15–30 seconds each time. You can typically get 3–6 good infusions depending on leaf quality.

Re-steep using the same leaves with the same water temperature. Stop infusing when the flavor becomes too weak.

Sweeten or add extras

If desired, stir in up to 1 tsp honey or sugar to taste while the tea is hot. Add a slice of lemon or 2 tbsp milk if preferred—note milk is uncommon with delicate oolong but works with darker, roasted varieties.

Serve immediately. Enjoy the aroma and taste the changing character across infusions.