Oolong teas are prepared with water that is 82 to 88°C (180 to 190 °F) (not boiling) and steeped 3–4 minutes. Lighter oolongs are brewed at the lower end of scale and darker or roasted oolongs be brewed at temperatures closer to the upper limit. Oolong tea is typically brewed using 2.25 grams of tea to 170 ml of water, or about two
teaspoons of oolong tea per cup. High quality oolong tea can be brewed several times with the same leaves
and, unlike other teas, wulong tea improves with reuse. In fact, when our tea masters make oolong tea in Taiwan they throw away the first infusion and only start drinking the tea on the second brew. It is common to brew the
same leaves three to five times and the third or fourth steeping is usually regarded as the best.
.
Traditional Oolong Tea Prepartion
These are the traditional tea pots use brew oolong tea. They are made in YiXi and the flavour of the tea is absorbed into the clay of the tea pot, which then imparted into later brews. Tea masters that use the tea pots such as these may use the gongfucha method of brewing. This requires a higher leaf to water ratio than is typically used. Tea master will steep the tea multiple times with stort infusion times of between 20 seconds and 1 minute being used.