Oolong Tea Recipe

Measure and heat water

Measure 12 oz (about 350 ml) of fresh, cold water. Heat it until it reaches 185–200°F (85–93°C). If you don't have a thermometer, bring to a gentle boil then let sit 1 minute to drop slightly below boiling.

Warm teaware (optional)

Pour the 2 oz of hot water into your teapot or teacup, swirl to warm the vessel, then discard the warming water. This helps keep infusion temperature steady.

Add tea

Place 2 tsp loose-leaf oolong tea into an infuser, gaiwan, or directly into the warmed teapot/cup (use a strainer later if adding leaves directly).

First infusion

Pour the heated 185–200°F (85–93°C) water over the leaves. Cover and steep for 2–3 minutes for a medium-strength cup. For lighter flavor steep 1.5–2 minutes; for stronger flavor 3–4 minutes. Timing may vary by leaf style and roast level.

Strain and serve

Remove the infuser or strain the tea into a cup to stop extraction. Taste and judge strength before adding anything.

Sweeten or flavor

If desired, add up to 1 tsp honey and/or a wedge of lemon to taste. Stir gently to dissolve honey. Oolong is also commonly enjoyed plain; avoid milk with delicate floral oolongs, but a splash (about 1 tbsp) can be used with heartier, roasted oolongs.

If you plan multiple infusions (recommended with high-quality oolong), reuse the same leaves: increase steep time by 15–30 seconds for each subsequent infusion. Many oolongs yield 3–6 good infusions.