Hot Orchid Oolong Tea Recipe

Time8m

Serves1

12 oz

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Ingredients

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1
Measure tea and water
Measure 2 teaspoons of orchid oolong loose leaf tea. Measure 12 fluid ounces of fresh cold water.
2
Heat water
Heat the 12 oz (about 355 ml) of water to 185°F (85°C). If you don't have a thermometer, bring water to a gentle simmer—small bubbles around the edge—but not a rolling boil.
3
Warm teapot or cup (optional)
Pour a small amount of the hot water into your teapot or serving cup, swirl to warm, then discard the warming water. This helps maintain infusion temperature.

4
Steep the tea
Place the 2 tsp orchid oolong in an infuser or directly in the teapot/cup. Pour the 185°F (85°C) water over the leaves. Steep for 3 to 4 minutes for a balanced cup; steep up to 5 minutes for a fuller flavor but avoid longer to prevent bitterness.
5
Remove leaves
After steeping, remove the infuser or strain the tea leaves from the cup/teapot to stop the infusion.

6
Add optional ingredients
If desired, stir in up to 1 tsp honey or other sweetener, add a squeeze or slice of lemon to taste, or a splash (about 1 tsp) of milk/cream. Oolong is often enjoyed plain to appreciate its floral notes; add sweetener sparingly.
7
Serve immediately in a pre-warmed 12 oz cup. Enjoy while hot.