Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tea
Equipment
Method
Tea
Heat water
Bring fresh cold water to a temperature between 185°F and 195°F (85°C–90°C). If you don't have a thermometer, bring to a simmer and let sit for 1 minute off the boil. For a 12 oz serving, heat approximately 12 oz (350 ml) of water.
Prepare leaves
Measure 2 teaspoons of orchid-scented oolong tea leaves (adjust up to 2.5 tsp for stronger brew). Place leaves in a teapot, infuser mug, or tea infuser basket sized for 12 oz.
Rinse (optional)
Optional quick rinse: pour about 1 tbsp of the hot water over the leaves and immediately discard. This wakes the leaves and removes any surface dust, especially good for rolled oolong leaves.
Steep
Pour the remaining hot water (about 12 oz) over the tea leaves. Cover and steep for 3 to 4 minutes for a balanced cup. For a lighter, floral cup, steep 2.5–3 minutes; for a fuller, more robust cup, steep 4 minutes. Do not exceed 5 minutes to avoid bitterness.
Strain and serve
Remove the infuser or strain the tea into a warmed 12 oz cup. Taste and adjust sweetness.
Note: Oolong tea leaves can usually be re-steeped 1–3 more times. For subsequent infusions, increase steep time by 30–45 seconds per steep.
Equipment
Preheat the teapot or cup by rinsing with hot water, then discard the rinse water before adding tea leaves. Use a fine strainer or infuser to ensure clear tea. Clean equipment after use to preserve tea aromas for future brews.