Since this is a very soft tea, it is almost impossible to make a bad cup of it. The consideration is whether to maximise its taste potential. Usually longer infusion time gives a more complete taste profile. Some people go as far as 10 minutes. Our advice is to use a much higher leaf to water ratio, together with slightly more than usual steeping time, whether you are going gongfu or big pot style.
Water Temperature: 200--205 degrees F. (Some people like to use boiling water to render the aroma, but be careful not to scald the tea.)
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1- 2 rounded tsp. (3-5 grams)
Steep Time: 1st Infusion: 40 seconds
2nd Infusion: 45 seconds
3rd Infusion: 50 seconds
Add 10 seconds for each subsequent infusion
Number of Infusions: Up to 5 depending upon brewing method
Oolong tea is best brewed gongfu style using an earthenware pot or a gaiwan using a high leaf to water ratio. We recommend using 3-5 grams (approximately 1-2 rounded tsp.) per 6 ounces of water. Bring the water to just below the boiling point. Put the tea into a prewarmed pot or gaiwan and pour the water directly over the tea leaves. Steep for approximately 40 seconds. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. (Most oolong teas are blanched very briefly and that water is poured off. There are a number of reasons for this, one of which is to rinse off any inpurities. As you will see for yourselves, this tea is very clean and has minimal breakage.) You can use a pot without an infuser, decanting the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We normally encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water, however the leaves of our Alishan Jinxuan are so large they will end up getting squished together in an infuser such as this. This tea can be infused several times.