Oolong tea is often called the “in-between” tea — partially oxidized, it sits between green and black tea, with a range of flavors from light and floral to dark and roasted. It’s also the tea that shines in gongfu brewing.
This guide explains what oolong is and how to brew it properly.
What Is Oolong Tea?
Oolong (乌龙, “dark dragon”) is a partially oxidized tea, usually between 10–80% oxidation. That wide range means oolong spans two broad styles:
- Light (green) oolongs: lightly oxidized, floral and fresh — like Tie Guan Yin (Iron Goddess) or Taiwanese high-mountain oolong.
- Dark (roasted) oolongs: more oxidized and roasted, rich and toasty — like Da Hong Pao (Big Red Robe) and other Wuyi rock oolongs.
Many oolongs are rolled into tight balls that slowly unfurl over many infusions — which is why oolong is perfect for gongfu brewing.
Water Temperature for Oolong
| Oolong style | Temperature |
|---|---|
| Light / floral oolong | 185–195°F (85–90°C) |
| Dark / roasted oolong | 195–205°F (90–96°C) |
How to Brew Oolong (Gongfu Style)
- Warm the teaware with hot water.
- Add a generous amount of leaf: about 5–7 g in a 100 ml gaiwan (oolong wants a high leaf ratio).
- Rinse: pour hot water over the leaves and pour off immediately. This is especially important for tightly rolled oolongs — the rinse helps them start to open.
- First infusion: steep 15–30 seconds, then pour out completely.
- Repeat: add 5–10 seconds each round. Rolled oolongs can be steeped 6–10+ times, with the leaves fully unfurling by the third or fourth steep.
Western-Style Oolong (Simpler)
- Use about 1 teaspoon per 8 oz of water.
- Steep 2–4 minutes at 185–205°F depending on the style.
- Re-steep 2–3 times.
Famous Oolongs to Try
- Tie Guan Yin (Iron Goddess) — the classic floral green oolong.
- Da Hong Pao (Big Red Robe) — a legendary roasted Wuyi rock oolong.
- Dan Cong — single-bush oolongs with intense, fruity/floral aromas.
- Taiwanese high-mountain oolong — creamy, floral, and buttery.
Bottom line: oolong is the ideal gongfu tea — use plenty of leaf, rinse it, and steep short to enjoy how it unfolds infusion after infusion.