Tie Guan Yin (Iron Goddess)
Fujian, China
20 to 30% OXIDATION
185 to 195°F
2 to 3 min
Orchid, lilac, light cream
One of the most famous light oolongs. The floral character is delicate. Use the lower end of the temperature range to preserve it.
METHOD · OOLONGHow to steep
How to steep
oolong tea
The right temperature and steep time for light and dark oolongs, plus how to brew gongfu style.
ON OXIDATION
The most complex tea category
All tea comes from Camellia sinensis. What separates the types is oxidation. How much the leaf is allowed to brown before processing stops it. Green tea: almost none. Black tea: complete.
Oolong sits in the middle: anywhere from 15 to 85 percent oxidation. That is an enormous range. A lightly oxidized oolong tastes more like a floral green tea. A heavily oxidized oolong tastes almost like a black tea. The same plant, the same leaf, processed differently. The flavor is completely different.
This range means you need to know what kind of oolong you have before you can brew it well. Light oolongs need lower temperatures. Dark oolongs need higher ones.
QUICK PARAMETERS
Two oolong styles, two starting points
15 TO 40% OXIDATION
Light Oolong
WESTERN
185 to 195°F · 2 to 3 min · 2 to 3g per 8 oz
GONGFU
185 to 195°F · 30 to 45 sec · 5 to 7g per 100ml
60 TO 85% OXIDATION
Dark Oolong
WESTERN
195 to 205°F · 3 to 5 min · 3 to 4g per 8 oz
GONGFU
200 to 210°F · 30 to 45 sec · 6 to 8g per 100ml
LIGHT OOLONGS
Floral and high-mountain
The most delicate oolongs. Use the lower end of the temperature range to preserve their floral and fruity character. Boiling water will flatten them.
Alishan
Taiwan (high mountain)
20 to 25% OXIDATION
185 to 195°F
2 to 3 min
Floral, creamy, buttery
Grown at 1,000 to 1,400m elevation in Taiwan. High-altitude teas are slower-growing, which concentrates flavor. Often described as creamy or milky without any additives.
Dong Ding (Frozen Summit)
Taiwan
20 to 40% OXIDATION
190 to 200°F
2 to 3 min
Floral, light honey, smooth
Can range from lightly to moderately oxidized. Lighter versions brew like Alishan. Roasted versions (see dark oolongs below) need higher temperature.
DARK & ROASTED OOLONGS
Wuyi rock teas
Heavily oxidized and often roasted. These handle high temperatures without bitterness. The mineral, roasted, and fruity notes come from Wuyi's rocky terroir.
Da Hong Pao (Big Red Robe)
Wuyi Mountains, Fujian
60 to 80% OXIDATION
200 to 210°F
3 to 4 min
Roasted, woody, mineral, dark fruit
The most famous Wuyi rock oolong. Grown in mineral-rich rocky soil. Complex roasted character. Modern commercial Da Hong Pao is a blend. Original bushes are historic artifacts.
Rou Gui (Cinnamon)
Wuyi Mountains, Fujian
65 to 80% OXIDATION
200 to 210°F
3 to 4 min
Spicy, cinnamon-like, roasted
Named for its distinctive spicy character. A Wuyi rock oolong with a warming, almost cinnamon spice note that comes from the terroir, not additives.
Shui Xian (Narcissus)
Wuyi Mountains, Fujian
60 to 75% OXIDATION
200 to 210°F
3 to 4 min
Rich, earthy, roasted, sometimes floral
A reliable Wuyi workhorse. Deeper and earthier than Da Hong Pao. Good everyday option in the Wuyi style.
Dong Ding (Roasted)
Taiwan
40 to 60% OXIDATION
195 to 205°F
3 to 4 min
Toasty, nutty, warm, caramel
Traditional Dong Ding is roasted over charcoal. The roasting adds a warm toasty character on top of the oolong base. Very approachable for new oolong drinkers.
GONGFU METHOD
The oolong way
Oolong is the tea category best suited to gongfu. Many short steeps from the same leaves reveal how the flavor changes as the leaves slowly open. You are not just drinking a cup. You are watching it evolve.
01
Fill the vessel with leaf
Use a gaiwan (100 to 150ml) or small teapot. Fill about one-third to one-half full of dry leaves. That is roughly 5 to 8g per 100ml. More leaf gives more infusions.
02
Rinse the leaves
Pour hot water over the leaves, swirl gently, and discard after 5 to 10 seconds. This opens up compressed leaves and brings out aroma on the lid of the gaiwan.
03
First steep: 30 to 45 seconds
Light oolongs at 185 to 195°F. Dark oolongs at 200 to 210°F. Pour completely into a pitcher or directly into cups. Do not let the liquor sit on the leaves.
04
Add 5 to 10 seconds per steep
Steep 2 at 40 to 55 seconds. Steep 3 at 50 to 65 seconds. And so on. The leaves open gradually. The flavor changes with each pour.
05
Keep going
Quality oolong gives 6 to 12 steeps gongfu. The first few are complex and forward. The middle steeps are often the sweetest. The final steeps are lighter and more delicate.
Why gongfu? The leaves open gradually over 6 to 12 steeps. The first pour is forward and complex. The middle steeps are often the sweetest and most balanced. The last steeps are lighter and more delicate. You get a completely different experience from the same leaves than you would from one long western steep.
REMEMBER
Know what oolong you have before you brew.
Light oolong at 210°F will taste flat and slightly harsh. Dark oolong at 180°F will taste thin and under-extracted. The 20 degree difference in temperature produces a completely different cup. When in doubt, check oxidation level first.
Track your oolong sessions
SteepLog's gongfu steep counter tracks infusion number, time, and notes. Log each steep separately to find the infusion you like best for each oolong. Free to download.
Or grab the free brew temperature reference.