Oolong brewing temperature and time

Oolongs are partially oxidised, anywhere between floral and green-leaning to roasted and dark. Tightly rolled oolongs unfurl slowly, which is why they reward many short infusions.

Water

90 °C194 °F

Leaf

1 gper 60 ml

Steep

2:30–3:00

Re-steeps

4–6

Good examples: Tieguanyin, Da Hong Pao, Dong Ding, Oriental Beauty.

Step by step

1. Heat fresh water to 90 °C (194 °F).
2. Weigh 1 g of leaf for every 60 ml of water (e.g. 5.0 g for a 300 ml mug).
3. Pour the water over the leaves and steep for 2:30–3:00.
4. Strain completely so the leaves don’t keep steeping. Keep the leaves for the next infusion.

Getting it exact

• Rolled, greener oolongs: 90 °C (194 °F). Roasted, twisted-leaf oolongs (Wuyi rock teas): 95 °C (203 °F).
• For gongfu brewing use about 1 g per 15 ml, a quick 5-second rinse, then infusions starting at 20 seconds and growing by 5–10 seconds each round.
• Watch the leaves: when they are fully open, the tea is giving its most.

Quick fix: Tastes hollow on the first cup? Rolled leaves need one infusion to wake up; judge from the second.

Scale this for your cup →