Water Temperature: 170-195 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded Tbl. (2.5 grams)
Steep Time: 1/2--3 minutes
Number of Infusions: Up to 6 depending upon brewing method
Thyolo Oolong can be prepared using the traditional Chinese Gongfu method with a high leaf to water ratio (approximately 8 g tea to 10 oz water) and up to 6 short steepings or using the standard British method using 1 Tbl. (2.5 g.) tea to 6 oz. of water and steeping for 3 minutes. Regardless of the method we recommend “blanching” or rinsing the tea for a couple of seconds in hot water prior to brewing. We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time (unless, of course, you are using the Chinese Gongfu method, in which case you would pour the tea into a warm serving pitcher after the recommended steeping time.) Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." However, leaving the tea leaves in the water will result in an over-infused, bitter tea. If you want a stronger cup of tea increase the amount of leaf rather than the steeping time. If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.