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.
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.
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 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
