Preparing Oolong

Oolong is a tea that falls somewhere between green and black – semi-fermented, full of depth and nuance. It demands attention: too hot, and it tastes bitter; too short, and it remains flat. But when the temperature, steeping time, and infusions are just right, oolong unfolds layer upon layer – floral, creamy, or mineral, depending on the variety. Learn how to prepare oolong properly.

OOLONG, WATER AND PATIENCE

Oolong is a tea that lies between green and black – semi-fermented, full of depth and nuance. It demands attention: too hot, and it tastes bitter; too short, and it remains flat. But when the temperature, steeping time, and infusions are just right, oolong unfolds layer upon layer – floral, creamy, or mineral, depending on the variety.

You need this

Oolong tea (e.g. Tie Guan Yin, Milky Oolong, Da Hong Pao, Oriental Beauty)
Teapot or gaiwan
Kettle with temperature setting
Optional: Tea scale

Declarations

Crowd

1 tsp (approx. 2.5 g)

Water

200 ml

Temperature

85–95 °C (depending on the variety)

Pulling time

1.5–3 minutes; possible 2–4 times

DIRECTIONS

Step 1 – Dosage
Weigh out 1 teaspoon of oolong per 200 ml of water.

Step 2 – Heat the water
Heat to 85–95 °C. Light oolongs (Tie Guan Yin) need less heat, roasted ones (Da Hong Pao) a little more.

Step 3 – Pouring
Pour hot water over the leaves.

Step 4 – Let it steep
1.5–2 minutes for the first infusion, then drain the water.

Step 5 – Further infusions
Steep the leaves again. Each infusion brings out new nuances.

VARIANTS

Cold Brew Oolong – steep 5 g of Oolong in 500 ml of cold water for 6–8 hours.

Gongfu style – More leaves (5 g per 100 ml), very short steeping times (20–30 sec.), many small infusions.