Oolong is one of the most rewarding teas to brew because the leaves continue to open and change over several infusions. You do not need complicated equipment to make a good cup—just good water, enough leaf, and a little attention.
A simple starting point
For our high-mountain oolongs, start with 5 grams of tea to 150 ml of water. Heat the water to about 90°C / 195°F and steep for 1 to 3 minutes, adjusting to taste.
If you prefer a lighter, more floral cup, use the shorter end of the steeping range. For a fuller, rounder cup, let the leaves go longer.
Re-steep the leaves
One of the best parts of whole-leaf oolong is how much it gives back. Re-steep the same leaves several times as they unfurl. Later infusions can become softer, sweeter, or more aromatic than the first.
Why leaf quality matters
Whole leaves need room to open. A small teapot, gaiwan, or roomy infuser works better than a tightly packed tea ball. Fresh, neutral-tasting water also makes a noticeable difference, especially with delicate high-mountain teas.
Try it with Dew Drop
Dew Drop is a single-origin oolong from Doi Mae Salong in Chiang Rai, Thailand. Its floral, honeyed character and soft finish make it a good tea for learning how flavor changes from steep to steep.
The numbers above are a starting point, not a rule. The best cup is the one that tastes right to you.