How to Brew Wulong (Oolong) Tea — The Mid-Day Ritual

Oolong (Wulong, 烏龍) is the most variable category of tea — anywhere from 20% oxidised (close to green) to 80% (close to black). Our mid-roasted Wulong sits around 50% — a balance point that rewards a slightly higher temperature and multiple short steeps.

What you need

• 5g Wulong (about 1.5 teaspoons)

• 200ml water at 90°C

• A small teapot — 200ml kyusu ideal; a Monami 600ml cast iron teapot works for 2–3 cups

• Small tasting cups (60ml is the gongfu standard)

The method

1. Warm the pot, discard the water.

2. Add 5g of Wulong.

3. Bring water to a full boil. Pour over the leaf.

4. First steep: 20 seconds. Discard this one — it is a "rinse" that wakes the leaf.

5. Second steep: 15 seconds. Drink. This is the bright, floral steep.

6. Third steep: 20 seconds. Drink. This is the rounder, honeyed steep.

7. Fourth onwards: +10 seconds each. Oolong can give 6–8 steeps if you keep the leaf wet.

Why gongfu (small pot, many steeps)?

Wulong changes with each steep. The first is floral, the third is honeyed, the fifth is woody. Brewing in a small pot with small cups lets you taste the journey rather than a single cup.

What goes with Wulong

Nothing. Wulong is a meditation tea. Drink it alone, or with a plain biscuit.

Try with our organic Wulong 100g and the 1200ml Pine & Crane teapot .