📝 About This Recipe
Falling gracefully between the freshness of green tea and the depth of black tea, Oolong is a partially oxidized masterpiece that offers a complex spectrum of floral, toasted, and honeyed notes. This recipe utilizes the traditional 'Gongfu' brewing method, which focuses on short, repeated infusions to unlock the evolving layers of the tea leaves. It is a meditative ritual that transforms simple water and leaves into a sophisticated sensory experience, perfect for mindful sipping.
🥗 Ingredients
The Tea Base
- 8 grams High-Quality Loose Leaf Oolong (Preferably Tieguanyin or Da Hong Pao for best results)
The Water
- 500 ml Filtered Spring Water (Avoid distilled water; minerals are needed for flavor extraction)
Traditional Accoutrements (Optional)
- 1-2 pieces Rock Sugar Crystals (Only if a touch of sweetness is desired)
- 1/2 teaspoon Dried Osmanthus Flowers (For an added floral aromatic layer)
👨🍳 Instructions
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1
Begin by heating your filtered spring water in a temperature-controlled kettle. For Oolong, aim for a temperature between 185°F and 205°F (85°C-96°C); darker roasts prefer hotter water, while greener Oolongs prefer the lower end.
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2
While the water heats, prepare your 'Gaiwan' (lidded steeping bowl) or a small Yixing clay teapot by rinsing it with a small amount of the hot water to pre-warm the vessel.
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3
Discard the warming water and place the 8 grams of loose leaf Oolong into the warm vessel. Close the lid and shake gently for 5 seconds, then open it to inhale the 'dry leaf' aroma.
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4
Perform the 'Awakening' rinse: Pour just enough hot water over the leaves to cover them, then immediately pour the water out into a waste bowl. This opens the leaves and removes any tea dust.
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5
Fill the Gaiwan or teapot with the hot water, pouring in a circular motion to ensure all leaves are submerged and agitated slightly.
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6
Cover with the lid and let the tea steep for exactly 20 seconds for the first infusion. Use a timer to ensure precision, as Oolong can become bitter if over-steeped.
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7
Decant the tea through a fine-mesh strainer into a 'Fairness Pitcher' (Gong Dao Bei). This ensures that the strength of the tea is uniform for every guest.
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8
Pour the tea from the pitcher into small, white porcelain tasting cups. Observe the golden-amber hue and enjoy the first infusion.
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9
For the second infusion, pour hot water over the same leaves again. Increase the steeping time by 5-10 seconds (total 25-30 seconds).
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10
Repeat the process for subsequent infusions. High-quality Oolong can be steeped 5 to 8 times, with each round revealing different flavor profiles from floral to nutty.
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11
If using rock sugar, place a small crystal in the bottom of the individual tasting cups before pouring the hot tea over it to dissolve slowly.
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12
If using dried Osmanthus, sprinkle a few petals over the wet leaves during the third infusion for a subtle scent of apricot and honey.
💡 Chef's Tips
Never use boiling water (212°F) for green-style Oolongs, as it will scald the delicate leaves and create bitterness. Always use filtered or spring water; tap water contains chlorine which masks the tea's natural orchid-like aromatics. The 'rinse' step is crucial for tightly rolled Oolongs (like Tieguanyin) to help them unfurl properly during the first real steep. Store your Oolong leaves in a cool, dark place in an airtight tin to prevent the volatile oils from oxidizing and losing their fragrance. If the tea tastes too weak, increase the leaf-to-water ratio rather than the steeping time to avoid astringency.
🍽️ Serving Suggestions
Pair with lightly salted mung bean cakes or almond cookies to complement the tea's natural creaminess. Serve alongside dried fruits like apricots or figs to enhance the stone-fruit notes of the tea. Enjoy with a plate of dim sum, specifically Har Gow (shrimp dumplings), as the tea cuts through the richness of the seafood. Offer a small bowl of lightly toasted walnuts or pecans to mirror the roasted undertones of darker Oolongs. Serve in a quiet space with natural light to fully appreciate the visual transition of the liquor color.