Oolong Tea

The category that changes most between infusions. Lightly oxidised oolongs lean floral and creamy; darker roasted ones go toward stone fruit, caramel and toast. One leaf, several different cups.

How to brew it

195–205°F, 3–4 minutes for the first infusion. Then brew it again — oolong is the tea most worth re-steeping, and the second and third cups are often better than the first. Add a minute each time.

Questions

How many times can I re-steep? Three is normal for a whole-leaf oolong, more for tightly rolled leaf.

Is it closer to green or black tea? It sits between them, and where exactly depends on oxidation and roast — which is why the range here tastes so different from one product to the next.