Oolong Tea Recipe

Heat water

Pour fresh, cold water into a kettle and heat to between 185°F and 205°F (85°C–96°C). For most oolong styles aim for about 195°F (90°C). Do not bring to a rolling boil for lighter oolongs; slightly cooler for greener oolongs.

Pre-warm teaware

Pour a small amount of the hot water into your teapot or cup, swirl to warm, then discard the water. This stabilizes temperature during brewing.

Measure tea

Place 2 tsp of loose-leaf oolong tea into an infuser, gaiwan, or teapot suitable for loose leaf. For stronger brew, increase to 1 tbsp (3 tsp).

Rinse leaves (optional, for rolled oolongs)

If using tightly rolled oolong (e.g., Tieguanyin, Dong Ding), quickly rinse the leaves: pour ~1 oz (30 ml) of hot water over the leaves then immediately discard this water. This opens the leaves and removes dust.

Steep

Pour 8–10 oz (240–300 ml) of the heated water over the tea leaves. Steep for 2–4 minutes depending on variety and desired strength: 2–2.5 minutes for lighter, greener oolongs; 3–4 minutes for darker, more oxidized oolongs. Cover while steeping to retain aroma.

Remove leaves

After the desired steep time, remove the infuser or strain the tea into a cup to stop extraction. If using a gaiwan, pour into a serving cup or pitcher through a strainer.

Multiple infusions

Good quality oolong can be re-steeped 3–6 times. For subsequent infusions, increase steep time by 15–30 seconds for the second infusion and 30–60 seconds for later infusions. Use the same leaves and fresh hot water.

Taste the brewed tea. If desired, sweeten with honey or sugar (start with 1 tsp) and stir to dissolve. Add a splash (about 1 tbsp) of milk if you prefer a creamier cup—note that many oolong drinkers enjoy it plain to appreciate the flavor complexity.

Garnish with a lemon slice or mint sprig if desired. Serve immediately while hot.

Estimate brew yield: this recipe makes approximately 12 oz (about 350 ml) of tea per serving using the listed water quantity; adjust ingredient amounts for more servings.