Brewing Instructions

Water Temperature:  190-200 degrees
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 approximately 190 degrees--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. Tea Master Gao Que does not think this is necessary with this particular tea. As you will see for yourselves, this tea is very clean and has minimal breakage.) using a pot without an infuser, decant the tea into a serving pitcher or directly into the cups, but do not leave the leaves in the water. We strongly encourage our customers to use teapots with large mesh infusers to allow the leaves to fully expand in the water. The infuser can then be removed after the preferred steeping time and then re-used for subsequent infusions. Failing that, we recommend decanting the tea into a clean warm pot or serving pitcher. This tea can be infused several times.