How to Brew Oolong Tea: A Step-by-Step Guide
Oolong is one of the most rewarding teas to brew properly — but the method is different from a Western mug. The secret is small amounts of leaf, short steeps, many infusions.
What You Need
- A gaiwan or small clay pot (100–150 ml)
- Oolong leaf: 5–7 g (a generous heap — oolong expands)
- Water at 90–100°C
The Steps
- Warm the gaiwan and cups with hot water, then discard.
- Add leaf and give it a quick rinse (2–3 seconds, discard) to open the leaves.
- Steep the first infusion just 10–20 seconds.
- Pour completely into a sharing pitcher or cups — don’t let it sit.
- Repeat, adding a few seconds each time. Good oolong gives 5–8 infusions.
Why So Short?
Oolong is rolled tight and flavor-dense. A long steep turns it bitter and astringent. Short steeps let each round reveal a different note — floral, then creamy, then roasted.
For a Western-Style Cup
No gaiwan? Use ~3 g per 250 ml at 95°C, steep 3 minutes. It will not be as layered, but still delicious.
Tip
Light oolongs (Tie Guan Yin) shine at the cooler end; dark oolongs (Da Hong Pao) love full heat. Once you taste the difference short steeps make, you will rarely go back to the mug.
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