Oolong tea is a special kind of tea that sits right between green tea and black tea. It’s partially oxidized — anywhere from 10% to 70% — which gives it a huge range of flavors, colors, and aromas. That’s why many people call it the “bridge” between green and black teas.
Because it’s only partially oxidized, oolong tea is usually less bitter and astringent than fully oxidized black tea or unoxidized green tea. The lighter oolongs (oxidized under 45%) are often called green oolongs. They’re gentle and floral, with sweet, fruity, or grassy notes. On the other hand, darker oolongs (above 50% oxidation) are richer and deeper, sometimes tasting like dried fruit, spices, malt, or minerals. These are often called black oolongs or dark oolongs.
How to Brew Oolong Tea
Making a great cup of oolong isn’t hard — you just need to pay attention to a few things: how much tea and water you’re using, the water temperature, and how long you steep the leaves. While we have standard methods at our tea bar to keep things consistent, feel free to experiment and find the flavor you enjoy most.
Brewing Oolong the Western Way (At Home)
This is the method most people in the West are familiar with — think teapots, mugs, and longer steeping times.
What You’ll Need:
- A mug and an infuser (or a glass teapot like the Vetro Teapot — great for oolong’s big leaves)
- Kitchen scale or teaspoons
- Hot water at 195°F (about 90°C)
- A bowl or sink to pour off rinse water
- Your favorite mug or some cups for sharing
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Steps:
- Pick your brewing vessel and check how much water it holds.
- Measure 5 grams of oolong per 16 ounces (about 2 cups) of water.
(No scale? Use 1–2 teaspoons depending on the tea. Rolled teas need less, fluffy ones need more.) - Rinse the leaves by pouring hot water (195°F) over them, gently swirl for a few seconds, then discard the water. This “wakes up” the leaves.
- Brew with fresh 195°F water for 3 minutes.
- Remove the leaves or pour your tea into a cup or sharing pitcher. Make sure to get all the water out — you can re-steep oolong several times!
- Enjoy your tea!
- Re-steep the same leaves 5–6 times, adding a little more time with each brew.
Brewing Oolong the Traditional Way
Gongfu Cha Style (Chinese Tea Ceremony)
For a more traditional experience, try brewing oolong with a gaiwan or Yixing teapot. You’ll also need a sharing pitcher, small cups, and a discard bowl.
Steps:
- Preheat your gaiwan and other teaware by pouring in hot water (195°F), then pour it out into your cups and discard bowl.
- Add tea leaves — fill about one-third of the gaiwan or just cover the bottom with rolled leaves.
- Rinse the leaves like you did with the teaware — pour in hot water, swirl gently, and pour out the rinse water.
- Start your first brew with 195°F water. Steep for 30–45 seconds.
(Use less time for green oolongs and more for darker ones.) - Pour the tea into your pitcher, then into cups. Make sure no water is left with the leaves.
- Share and enjoy!
- Re-steep the same leaves 8–12 times. In fact, the second or third steep often tastes the best! Try shorter steep times for rebrews — around 25 seconds is a good place to start.
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Final Thoughts
Oolong tea is all about variety — in flavor, aroma, and even the way you brew it. Whether you go the traditional Gongfu Cha route or stick with a simple mug and infuser, you’ll get to enjoy a beautiful tea experience that’s both rich and relaxing. And don’t forget, oolong is made to be re-steeped — so savor every cup.
Happy steeping!
