Phoenix Dancong Oolong Preparation
Water Temperature: 192-205 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 3 fl oz water): 2-3 Tbl. (5 grams)
Steep Time: 20 seconds to 1 minute
Number of Infusions: 10-20
Oolong tea is best brewed gongfu style using an earthenware Yixing pot or a lidded gaiwan using a high leaf to water ratio. We recommend using 5 grams (approximately 2-3 Tbl.) per 3 ounces of water. Bring the water to approximately 192 degrees--just below the boiling point. Put the tea into a pre-warmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds pour out and discard the first infusion and refill the pot. Steep for approximately 20 seconds to 1 minute. If using a pot with a mesh infuser, remove the leaves and set aside for the second infusion. If 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 as many as 10 to 20 times increasing temperature and steeping time with each infusion.