How to Brew Oolong Tea for Every Style

Matching temperature to oxidation

Oolong sits anywhere between 10% and 80% oxidized, which is why one blanket instruction doesn't work. Lightly oxidized, greener oolongs (like Tieguanyin) behave more like green tea; darker, roasted oolongs (like Da Hong Pao) behave more like black tea.

As a rule, the greener and more floral the oolong looks, the cooler the water it wants. For exact numbers by tea type, see our tea water temperature guide.

• Light/green oolong (Tieguanyin, Jade): 185°F (85°C), 2–3 minutes
• Milk oolong: 190°F (88°C), 2–3 minutes
• Dark/roasted oolong (Da Hong Pao, Tie Luo Han): 200°F (93°C), 3–4 minutes
• Formosa Oolong (medium): 195°F (90°C), 3 minutes

Western style vs. gongfu

Western style uses about 1 teaspoon of leaf per 8 oz (240 ml) of water and a 2–4 minute steep, giving you one solid cup with maybe a second weaker infusion after.

Gongfu style packs a small pot generously — around 5 grams per 100 ml — and uses steeps as short as 10–20 seconds, repeated many times. Rolled oolongs are some of the best teas for this method because they unfurl gradually and change with each round.

Reading the leaf shape

Tightly rolled oolong pellets need room to expand, so avoid cramming them into a small infuser basket. A wide basket or a gaiwan lets the leaves open fully, which is where most of the aroma comes from.

Twisted, open-leaf oolongs (like some Formosa styles) behave more like black tea and don't need as much room.

Getting multiple steeps

After the first infusion, add roughly 15–30 seconds to each subsequent steep. A good rolled oolong can produce four to six cups from one serving of leaf, with the middle infusions often being the most flavorful.