Hot Orchid Oolong Tea Recipe

Heat water

Bring 12 oz (about 355 ml) of fresh, filtered water to a temperature of 185–195°F (85–90°C). If you don’t have a thermometer, bring water to a gentle simmer — small bubbles rising, but not a full rolling boil.

Warm teaware

Pour a small amount of the hot water into your teapot or mug, swirl to warm the vessel, then discard the rinse water. This helps maintain correct brewing temperature.

Measure tea

Place 2 tsp of orchid oolong tea leaves into an infuser, teapot, or directly into the warmed mug (use a fine strainer if adding leaves loose). For a slightly stronger cup, use up to 2.5 tsp.

Steep

Pour the heated water over the tea leaves and start timing. Steep for 3 to 4 minutes. 3 minutes yields a lighter, floral cup; 4 minutes gives fuller body and more roasted/fruit notes. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Strain

After steeping, remove the infuser or strain the tea leaves out into your cup to stop extraction.

Taste the tea and, if desired, add 1 tsp honey or agave and stir until dissolved. Alternatively, add a single slice of lemon for brightness (avoid adding lemon and milk together). For a creamier drink, stir in 1 tbsp of milk or oat milk.

Serve immediately in a prewarmed 12-oz cup. Orchid oolong can be re-steeped 1–2 more times; increase subsequent steep times by 30–45 seconds.