How to Brew Oolong Tea

Oolong sits between green and red tea, but that simple description barely hints at its range. Some oolongs are light, floral and creamy. Others are roasted, mineral, fruity or deeply warming. The best brewing method depends on the style, but almost all oolong rewards repeated short infusions.

Oolong is a tea of unfolding. The leaves open gradually, and the session becomes part of the experience.

Oolong Tea Brewing at a Glance

Oolong style	Water temperature	Western steep time	Gong Fu starting point
Light rolled oolong	90–92°C	2½–3 minutes	8–12 seconds
Taiwanese Jin Xuan / Milk Oolong	92–95°C	2½–3 minutes	8–15 seconds
Strip-style oolong	92–95°C	2–3 minutes	8–12 seconds
Roasted or darker oolong	95–100°C	2½–3½ minutes	10–15 seconds

These are starting points rather than fixed rules. Oolong can vary enormously by cultivar, oxidation, roast and leaf shape, so tasting the tea and adjusting one variable at a time is more useful than following a chart rigidly.

Understanding the Style

Before brewing, look at the leaf.

• Rolled oolong: Compact pellets that expand dramatically. These usually benefit from a little space and a brief awakening rinse.
• Strip-style oolong: Long, twisted leaves that release aroma more quickly and may need slightly shorter infusions.
• Light oolong: Floral, creamy and fresh. Use slightly cooler water.
• Roasted or darker oolong: Richer, warmer and more mineral. Use hotter water.

A Reliable Western Method

• Leaf: 3–4g per 250ml
• Water: 90–95°C
• Time: 2½–3 minutes
• Infusions: 2–4

For a light rolled oolong, begin at 90–92°C. For a darker or roasted style, use 95–100°C. Add around 30 seconds to each later infusion.

Gong Fu Brewing Oolong

• Leaf: 6–8g per 100–120ml
• Water: 92–100°C
• Rinse: Optional, 3–5 seconds
• First infusion: 8–15 seconds
• Later infusions: Increase gradually

Warm the vessel first. Add the dry leaves and pause before pouring. The warmth releases the first fragrance and gives an early sense of the tea’s character.

Rolled oolong may seem restrained in the first infusion. Do not rush it. As the leaves open, the second and third infusions often become fuller and more expressive.

How Long Should You Steep Oolong Tea?

For Western-style brewing, most oolong works well somewhere around 2 to 3½ minutes. Light rolled teas usually suit the shorter end of that range, while darker or more heavily roasted styles can take a little longer.

For Gong Fu brewing, start much shorter. Around 8 to 15 seconds is a useful first infusion, then extend gradually as the leaves open.

If the tea tastes thin, add a little time or use more leaf. If it becomes too drying or bitter, shorten the infusion before dropping the water temperature significantly.

Choosing Teaware

A porcelain gaiwan gives clarity and makes it easy to observe the leaves. It is ideal when learning a new oolong. A small clay teapot can deepen body and warmth, especially with roasted or heavily oxidised styles, but it may soften some of the brightest aromatics.

Whatever the vessel, leave room for expansion. Rolled leaves can occupy several times their dry volume.

How Do You Drink Oolong Tea?

Oolong can be brewed in a mug, teapot or gaiwan. You do not need milk, sugar or any special ceremony to enjoy it.

For a simple cup, use the Western method above and strain the leaves fully before drinking. For a more detailed tasting, use Gong Fu brewing and make several short infusions from the same leaves.

The most important part is to leave enough room for rolled leaves to open and to taste across more than one infusion. Many oolongs reveal their best aroma and texture only after the leaves have begun to unfurl.

How to Read the Cup

If the tea tastes thin, increase the leaf. If it is bitter or drying, shorten the infusion before reducing temperature. If the aroma is muted, try hotter water. Many good oolongs are more resilient than expected and respond well to confident heat.

Notice texture as much as flavour. Fine oolong often feels silky, rounded or lightly coating, with sweetness returning after the cup is empty.

Brewing Taiwanese Milk Oolong

Our 2025 Taiwanese Milk Oolong is a lightly oxidised rolled Jin Xuan oolong with natural cream, orchid, butter and soft vanilla notes. No milk or flavouring is added.

For gong fu brewing, use 6–7g per 120–150ml at 92–95°C. Begin with a short infusion and allow the leaves to open over several rounds. For Western brewing, use 3g per 250ml at 90–92°C for 2½–3 minutes.

Explore the Oolong Tea collection.

Let the Tea Unfold

Oolong rarely gives everything at once. Its pleasure lies in progression: the first fragrance, the opening leaf, the fuller middle infusions and the gentle sweetness that remains at the end.

Balance ✦ Ritual ✦ Connection