Oolong Tea: How to Brew It
The Oolong tea is a Chinese tea that can be prepared in two ways. The traditional method, common to most teas, simply involves bringing water to temperature, then pouring it over the blue-green tea leaves placed in an infuser.
For brewing Oolong tea, we recommend an infusion time of 5 to 7 minutes in water heated to 95°C. The Gong Fu Cha method, rooted in Chinese tea art, is traditionally used in Taiwan to prepare Pu-erh, green tea, and Oolong. Bear in mind that this method produces a stronger cup, so it is best enjoyed in small quantities.
Brewing Oolong tea step by step
- Prepare your teapot and cups
- Rinse the teapot with hot water, then pour the water into a reserve pitcher
- Place the Oolong leaves in the teapot, then rinse them briefly with water to hydrate them
- Pour the rinsing water into the reserve pitcher, then transfer its contents into the tasting cup
- Empty the cup
- Refill the teapot with fresh water and let the tea infuse for 30 seconds to 1 minute. Pour the entire infusion into your reserve pitcher.
- You can now pour the infusion into the tasting cup and enjoy.
- The same leaves can be infused up to 2 times.
Oolong: multiple infusions
Organic Oolong tea has unique properties that stem from a fermentation process quite different from other teas. For this reason, it is the only tea in the world capable of multiple infusions, provided you choose a quality Oolong.
How to brew Oolong tea
Oolong tea is brewed much like any other tea, with a few nuances. It can steep for longer than most teas, and even be infused several times. Measuring the leaves carefully is key: use 2 grams of tea per 150 ml of water. To get the best from your Oolong, pay attention to both the water temperature and the steeping time. No need to worry: all our Wulong teas include brewing instructions on the packaging. Simply follow the guidance printed on each pack for a perfect cup every time.
Milk Oolong: what it really means
The term "milk Oolong" does not refer to a preparation of Oolong tea with milk, but to a specific variety of Oolong. It comes from a Taiwanese cultivar called Jin Xuan. This tea is instantly recognisable for its naturally creamy, smooth texture, which is precisely what earned it the name "milk Oolong."