Oolong Tea Brew Guide

Oolong Tea Brew Guide

Oolong teas are largely produced in regions across China and Taiwan. There is a wide variety in types of oolongs; any teas that are semi-oxidized are considered oolongs. Some have more green tea characteristics, whereas others have black tea characteristics depending on oxidation levels.

Because oolongs have a long and rich history in the world of tea, our instructions for how to brew oolong teas focus on the long-standing tradition of Asian brewing practices. For oolong sachets, we recommend a standard 3-minute steeping at 190℉. For loose leaf, however, we encourage you to take a more ceremonial approach by engaging in a tradition called small pot brewing.

An Introduction to Small Pot Brewing

Oolongs are particularly known for their curled, twisted or rolled leaves. Instead of one, 3-5 minute steeping that we recommend for many loose leaf teas, oolongs are often enjoyed over several short steeps for multiple extractions, a practice known as small pot brewing or Gong Fu style. This practice is complementary to the rolled leaves of many oolongs because it allows you to watch how the leaves change during subsequent extractions, requiring patience, curiosity and active engagement.

Steeped in Tradition

Following the ceremonial tradition of small pot brewing allows one to discover the subtleties in flavors across different types of oolongs, exploring the meditative and euphoric qualities of the tea. Small pot brewing is characteristically performed in a gaiwan or small teapot of approximately 100-150 mL. There is no exact number of steeps that one should adhere to, but generally 4-5 steeps at about 10-20 seconds, adding 5-10 seconds on each consecutive steep. It depends on individual flavor preference, quality of the oolong and shape of the leaf. Tightly rolled leaves will stand up to several extractions, while leaves that are simply twisted will allow for fewer extractions.

Measuring Tea Leaves for Small Pot Brewing

Before beginning this tea service, prepare by gathering your tea leaves, a teapot, small tea cups and a tea strainer and small decanter, also known as a fair cup. Some teapots have an additional strainer built in to the spout to ensure that no large particles will filter into your cup. Once you have these components, measure out the tea leaves according to the guidelines below. As a general rule of thumb for brewing oolongs, fill 1/3 of the teapot with tea leaves.

For a 100 ml, we measure:

• Ali Shan Oolong – 1 teaspoon*
• Bai Hao Oolong – 2.5 teaspoons*
• Ti Kwan Yin Oolong – 1 heaping teaspoon*

*Note: Rather than using an exact teaspoon measurement, we used a small standard kitchen spoon.

How to Brew Loose Leaf Oolong Teas Gong Fu Style

1. Bring spring or freshly drawn filtered water to 190℉. Without a thermometer, this can be achieved by letting boiling water cool for about 2 minutes.
2. Place the oolong leaves directly into your teapot. Refer to our guide above to measure your tea leaves.
3. Fill the pot with hot water, allowing the leaves to sit for no more than 5 seconds, then discard the water. We refer to this first steeping as the rinse. This will help to initially unfurl the leaves, which facilitates further extraction in later steeps.
4. Once again, fill the pot with 190℉ water, pouring directly over the leaves. Wait approximately 10-20 seconds, then pour the tea through a strainer into the glass pot. Next, pour tea into the tea cups from the glass pot. This will ensure that each individual is experiencing the same flavor in each pour.
5. Continue steeps as many times as you like, adding 5-10 seconds to each. As time passes, look to see the evolution of the leaf and the deepening of the liquor color. Most importantly pay attention to the changing flavor with each steep. Once the strength of the tea no longer comes through, the leaves have been fully extracted.

Flavor Development

After each subsequent extraction, you will be able to note the different flavor profiles between steeps, and how the flavor develops over time. For more tightly rolled oolongs, the first extractions will be soft and light. For oolongs with open leaves that do not require a wake-up steeping, you will be able to experience a richer flavor in your first sip. From there, the flavor is subjective. Some oolongs may give off a steady experience, and some may have great variety between steeps.

Things to Watch

Small pot brewing is the most engaging, in-depth way to understand oolongs. While the oolong steeps, notice how the shape of the leaves changes and expands; observe how the liquor color develops from light to dark, then back to light toward the end of your steeping session; distinguish how the flavor evolves from soft to rich, and what happens in the final steeps.

There is no specific indicator that will signify when the oolong has finished steeping. As a general rule, the leaves have been fully extracted when the strength of the tea no longer comes through. This is different for each individual, and this traditional brewing practice encourages you to be inquisitive throughout each step of the process.