Oolong tea, the “black dragon,” is a fascinating specialty in the world of tea. It is known for its incredible variety of flavors, ranging from light, floral notes to strong, roasted aromas. To fully exploit this potential, proper preparation is crucial. Even small changes in temperature or steeping time can completely alter the taste experience.
This article is your complete guide to preparing oolong tea perfectly. We'll show you how to get the most out of every tea leaf. We'll cover both the simple European method of preparation in a large pot and the traditional Chinese method of Gong Fu Cha. With this technique, you can infuse an oolong several times and discover new flavor facets with each infusion.
The basics: What is important when preparing oolong tea
Before we take a closer look at the different methods, it is important to understand the three cornerstones of oolong preparation. These three factors form the basis for every cup of tea and determine its success. If you master the temperature, steeping time, and quantity, you are well on your way to preparing your oolong perfectly.
The right temperature for oolong tea
The water temperature is one of the most important factors in preparing oolong. It determines which flavors are released from the tea leaves. If you use the wrong temperature, even the best oolong can taste flat or bitter. The right temperature for preparing oolong tea depends heavily on the degree of oxidation of the tea.
As a simple rule of thumb, you can use the color of the tea leaves as a guide. Light, greenish oolongs, such as our light oolong “Tie Guan Yin” from Hunan, are prepared more gently. A lower temperature of 80°C to 85°C is ideal for these varieties. Boiling water would destroy their delicate, floral notes and release too much bitterness.
Dark, more heavily oxidized oolongs (a famous example is Da Hong Pao, which you can find in our gift set), which visually resemble black tea, require hotter water. A temperature of 90°C to 95°C helps to extract the deeper, roasted, and fruity aromas from the leaves. Feel free to experiment within this range to find the perfect flavor for your oolong.
The perfect oolong tea steeping time
In addition to temperature, steeping time is the second decisive factor. The perfect oolong tea steeping time ensures a balanced ratio of aroma and strength. If the tea steeps for too short a time, it will taste watery. If it steeps for too long, it will become unpleasantly bitter as too many tannins are released into the water.
For the classic European preparation in a large teapot, we recommend a steeping time of two to three minutes for the first infusion. This gives the often tightly rolled leaves enough time to unfold. For each subsequent infusion, you can then extend the steeping time slightly to maintain a full flavor.
The steeping time for oolong tea is therefore flexible. Listen to your gut feeling and taste it in between. Steeping oolong for too long is the most common mistake in preparation. It is better to start with a shorter time and slowly work your way up to the ideal flavor.
The right amount: How much tea per cup?
The final cornerstone of perfect preparation is the right amount of tea leaves. The right amount of oolong tea is crucial for the intensity of the infusion. Too little tea results in a weak flavor, too much can overload it.
For classic Western preparation in a large pot, a simple rule of thumb has proven useful. Allow for about 8 to 12 grams of tea leaves per liter of water. If you prefer a lighter tea, use a little less. For a stronger oolong, you can slightly increase the amount.
It is important to note that this recommendation does not apply to the traditional Gong Fu Cha method. This Chinese preparation method uses a significantly larger amount of tea in a much smaller vessel. We will discuss this in more detail later.
Two ways to enjoy: Classic vs. traditional preparation
Now that we know the basics, the question arises as to which is the right way. There are two fundamentally different approaches to preparing oolong tea. On the one hand, there is the simple and quick “Western” method in a large teapot, perfect for everyday use. On the other hand, there is the traditional Chinese Gong Fu Cha method, a sophisticated ritual that allows you to experience oolong in a whole new way.
The classic preparation for everyday use
The classic preparation is straightforward and ideal if you want to enjoy a larger quantity of oolong tea quickly. This method focuses on preparing a tasty and balanced tea in a single, longer infusion. It is perfect for the morning, a relaxing tea break in the afternoon, or when you have guests.
To prepare oolong tea correctly using this method, choosing the right accessories is crucial. Oolong tea leaves, especially the rolled varieties, need plenty of space to unfold and release their full aroma. A small tea infuser is unsuitable for this, as it restricts the leaves and hinders water circulation. Large, basket-like tea strainers or permanent stainless steel filters are better.
The best and simplest option is often to put the loose leaves directly into the pot. This gives them maximum space to unfold. Glass or porcelain teapots are best, as these materials do not affect the taste of the tea.
Preparing oolong tea using this method can be broken down into a few steps:
- Preheat the teapot: Briefly rinse the pot with hot water. This will prevent the infusion from cooling down too quickly later on.
- Measure out the tea: Put the desired amount of oolong tea directly into the pot.
- Pour in the water: Pour the water at the correct temperature over the tea leaves.
- Steep: Allow the tea to steep for the recommended time.
- Serve: Pour the finished tea through a separate strainer into the cups to retain the tea leaves.
This simple method ensures that each cup has the same flavor and is a reliable way to enjoy a good oolong every day.
Gong Fu Cha: Infuse oolong tea several times like a master
If you want to discover the full potential of your oolong tea, there is no way around the traditional Gong Fu Cha method. “Gong Fu Cha” translates as “preparing tea with skill” and is more than just a preparation method – it is a mindful ritual. The essence of this method is: more tea, less water, and a very short steeping time.
Special utensils are used for this preparation method. They allow you to have complete control over the infusion.
What you need for Gong Fu Cha preparation:
- A small infuser: usually a gaiwan (a bowl with a lid), as included in our travel tea set gaiwan and 3 cups (green), or a small pot, as included in our travel tea set “Xi Shi” ceramic (black).
- A pitcher (Gong Dao Bei): A small jug, often a glass Cha Hai with a double bottom, into which the tea is transferred after steeping. This ensures that each cup has the same strength.
- Small tea bowls, ideally a set of four jade cups in a “Cracked Ice” box for a shared experience.
The process itself is a wonderful way to get to know the tea. Here is a simple guide to brewing oolong tea several times:
- Preheat the vessels: All utensils are rinsed with hot water.
- Add tea: The infuser is generously filled with tea leaves, often covering the bottom.
- The “wash cycle”: Pour hot water over the leaves once briefly. This first infusion is poured away immediately and serves to “awaken” the leaves.
- First infusion: Now comes the first proper infusion with a very short steeping time of only 15 to 30 seconds.
- Further infusions: The oolong is now infused again and again. With each subsequent infusion, the steeping time is extended by a few seconds.
The fascinating thing about this method is the development of flavor. The first infusion may be light and floral, the second may develop fruity notes, and later infusions may taste deeper and more mineral. This is the best way to prepare oolong tea properly in order to discover its complex soul and all its hidden aromas.
Preparation of special varieties: Milky, Formosa & Ginseng Oolong
In addition to the general rules, there are some special oolong varieties that deserve their own customized preparation. Their unique character unfolds best when their special characteristics are taken into account. Here are some detailed tips for three of the most popular examples to help you get the most out of each tea.
- Milky Oolong: When preparing Milky Oolong tea, it is particularly important to have a delicate touch when it comes to temperature. This tea is famous for its delicate, milky-creamy aroma, which is created by very volatile aromatic substances. Boiling water would destroy these subtle nuances and rob the tea of its special magic. We therefore recommend a water temperature of around 80°C to 85°C. This ensures that the gentle, sweet taste develops optimally without unnecessary bitter substances coming to the fore. The steeping time should also be kept rather short, at two to three minutes, in order to preserve the softness of the tea. A classic example of this tea is the “Nai Xian,” which you will find in our gift set.
- Formosa Oolong: When you prepare a Formosa Oolong tea, you are immersing yourself in the history of Taiwanese tea. “Formosa” is the historical name for Taiwan, an island world-famous for its outstanding high-mountain oolongs (a classic example of this is our Tie Guan Yin “Taiwan Organic”). These teas have an incredible aromatic complexity with multi-layered floral and fruity notes. To experience this diversity and follow the development of the flavor from infusion to infusion, the traditional Gong Fu Cha method is ideal. The short, repeated infusions elicit new and fascinating flavor facets from the leaves with each round, which would be lost with a long steeping time in a large pot.
- Ginseng Oolong: Preparing Ginseng Oolong tea requires a little patience, but rewards you with a unique taste experience. The tea leaves are rolled into small, firm balls and coated with ginseng powder. These need time to open up completely in the water and release their aroma. So don't be surprised if the first infusion tastes mainly of sweet ginseng and the actual oolong flavor remains in the background. The full, balanced character of the tea often only becomes apparent from the second or third infusion onwards. This oolong is therefore a perfect example of a tea that is ideal for multiple infusions – a fine example of this is our Light Oolong Ginseng “Lan She” from Fujian.
Conclusion & frequently asked questions about preparation
Preparing oolong tea is less of an exact science and more of a journey of discovery. As we have seen, the most important guides on this journey are the right temperature, the appropriate steeping time, and the chosen method. Whether you opt for the quick, classic preparation in everyday life or immerse yourself in the meditative world of Gong Fu Cha, each method has its own charm.
The most important tip is to experiment. Don't be afraid to vary the amount of tea slightly or change the steeping time by a few seconds. Every oolong is unique, and the best flavor is always the one that suits your personal taste.
Here we answer some frequently asked questions that come up time and again when preparing oolong tea.
How many times can you infuse oolong tea?
High-quality oolongs are famous for the possibility of multiple infusions. Depending on the variety, you can easily prepare the tea five to eight times, sometimes even more. Each new infusion will bring out new and subtle flavor nuances from the tea leaves.
Why should you not use a tea infuser for oolong tea?
The leaves of oolong tea, especially the tightly rolled varieties, increase significantly in volume during preparation. A small tea infuser severely restricts this process and prevents the leaves from unfolding completely and releasing their full flavor. Large strainers, filters, or preparing the loose leaves directly in the teapot are better options.
Can you drink oolong tea with milk?
Traditionally, oolong tea is drunk pure in order to enjoy its complex aroma in its entirety. However, a small amount of milk may be acceptable with dark, heavily oxidized oolongs. We recommend, however, that you always try the tea in its pure form first to get to know its true character.
