Bring Filtered Water to the appropriate temperature: about 185–195°F (85–90°C) for greener oolongs, or up to 200–205°F (93–96°C) for darker, more oxidized varieties.
Measure roughly 1 teaspoon (2–3 g) of Oolong Tea Leaves per 8 fl oz (240 ml) of water and place them in a teapot, gaiwan, or infuser.
Optional — quick rinse: pour a small amount of the hot water over the leaves, swirl for 5–10 seconds, then discard the water to gently open the leaves and remove any dust.
Pour the hot water over the leaves and steep. For a Western-style brew, steep 3–4 minutes for the first infusion; for a shorter, brighter cup, start at 2 minutes.
Enjoy the first infusion, then re-steep the same leaves 2–4 more times — increasing the steep time by about 30–60 seconds with each subsequent infusion — to experience the tea’s evolving flavors.
Serve immediately in warmed cups. Adjust leaf quantity, water temperature, and steep times to taste for stronger or more delicate brews.
