Make Oolong Tea
Water Temperature: 185 – 212 degrees
Steeping Time: 1 – 2 minutes each for multiple infusions, or 5 – 8 minutes for a single infusion
Amount of Tea: 2 – 3 grams per 8 ounces of water
Heat fresh, cold water in a kettle. Do not reuse water that has previously been boiled, or your tea will have a flat taste.
Once the water is heated, pour some into your teapot or mug. Swirl it around then pour it out. This will warm the pot or mug and keep your tea hot while it steeps.
Place loose leaf tea into an infuser, then place the infuser into your teapot or mug. Be sure to leave plenty of room for the tea leaves to expand, or your tea will not steep properly. Another option is to place the tea leaves directly into your teapot; then use a strainer to catch the leaves as you pour the tea into a cup. This option allows the tea leaves plenty of room to steep.
Rinse the tea leaves by pouring in just enough water to cover them. Then, after a few seconds, discard the water. Rinsing will soften the leaves and provide a better infustion. It is especially helpful when steeping tightly rolled oolong teas.
Pour water from your kettle over the rinsed tea and allow to steep. Use short steeping times for multiple infusions, a longer steeping time for a single infusion. (If you haven’t experimented with multiple infusions before, try it. The flavor of the tea will change slightly over the course of the infusions.)
When the time is up, remove the infuser or pour the tea through a strainer.