What is the easiest way to brew oolong?
Quick answer
Use 5 g of rolled oolong per 100 ml, water around 90 °C (194 °F), and a quick rinse. Steep for 15 seconds, then 20, 30, 45, and 60 seconds. Pour every round out completely. Dark roasted oolong can take hotter water; greener, floral oolong may taste clearer a few degrees cooler.
Step by step
- Heat the vessel with hot water, then empty it.
- Add the leaf without packing it down; rolled leaves need room to expand.
- Rinse quickly for about five seconds and discard the water.
- Steep and pour using the schedule above, emptying the gaiwan each round.
- Adjust one thing: add time for a weak cup or lower heat for excess bite.
Gongfu or a large mug?
Gongfu brewing gives several small, changing cups. Western brewing is simpler: use about 3 g per 250 ml, steep for 2–3 minutes, and re-steep once or twice. See the full gongfu vs western comparison.
Common questions
Do all oolongs need a rinse? No. It is useful for tightly rolled or roasted oolong, but optional for loose strip-style leaf. Keep it brief so you do not throw away the first real infusion.
Why is my oolong bitter? Pour faster, reduce the leaf slightly, or cool the water to 85–88 °C for a green, lightly oxidized style.
Open the oolong timer preset, calculate leaf for your vessel with the grams tool, or read the plain-language oolong profile.