Oolong tea is one of the most celebrated categories of Chinese tea, admired for its balance between the freshness of green tea and the depth of black tea. Known for its semi-fermentation process, Oolong has earned the title of the “gentleman among teas.” But to truly experience its charm, knowing how to brew Oolong tea properly is essential.
How to Brew Oolong Tea Correctly
Brewing Oolong tea is both a skill and an art. Done properly, it unlocks layers of aroma, flavor, and aftertaste.
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Choose the Right Teaware
A small gaiwan or Yixing clay teapot works best. The vessel should not be too large, allowing for better control. -
Tea-to-Water Ratio
For a 100ml gaiwan, use about 6–8 grams of Oolong tea leaves. This ensures the flavor is rich without being overwhelming. -
Water Temperature
Use hot water at around 95°C (203°F). Lower temperatures prevent the full aroma from being released. -
Rinse the Tea
A quick rinse awakens the leaves, cleanses impurities, and prepares them to release fragrance. -
Steeping Time
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1st infusion: about 10 seconds.
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Increase steeping time by 5–10 seconds with each subsequent infusion.
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Most Oolong teas can be steeped 6–8 times.
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👉 When brewed with care, Oolong tea liquor appears golden and clear, with a lasting aroma and layered taste.
Common Brewing Mistakes (and How They Affect Taste)
Even premium Oolong tea can taste disappointing if brewed incorrectly. Here are the most common mistakes:
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Using Water That’s Too Cool
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Results in weak, bland tea.
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Fragrant Oolongs like Phoenix Dancong lose their signature floral aroma.
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Incorrect Tea Amount
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Too little tea: thin and watery taste.
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Too much tea: overly bitter and astringent.
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Over-Steeping
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Extracts too many tannins, making the tea harsh and unpleasant.
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The natural sweetness and smoothness are lost.
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Skipping the Rinse
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The aroma develops unevenly.
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Early infusions may taste rough or muddy.
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👉 Mastering these Oolong brewing tips ensures that every cup tastes as it should—smooth, fragrant, and refreshing.
Phoenix Dancong Oolong: History and Heritage
Among all Oolong teas, Phoenix Dancong Oolong from Guangdong’s Phoenix Mountain is especially prized.
Legend says that during the Southern Song Dynasty, an emperor passing through Chaozhou tasted Phoenix tea. Captivated by its clear and lingering fragrance, he elevated it to royal recognition, spreading its reputation far and wide.
By the Ming and Qing dynasties, tea farmers adopted the tradition of “single bush, single harvest.” Each old tea tree was treated individually, as each produced a unique aroma. This gave rise to the term Dancong (single bush), symbolizing its one-of-a-kind fragrance.
Types of Phoenix Dancong Oolong
Phoenix Dancong is famous for its fragrance diversity, with dozens of varieties. Some of the most popular include:
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Mi Lan Xiang (Honey Orchid Aroma): Sweet, smooth, with honey-like notes.
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Huang Zhi Xiang (Gardenia Aroma): Clean, floral, and refreshing.
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Zhi Lan Xiang (Orchid Aroma): Elegant, high, and orchid-like fragrance.
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Rou Gui Xiang (Cinnamon Aroma): Bold, spicy, and warming.
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Yu Lan Xiang (Magnolia Aroma): Pure, delicate, with a sweet finish.
👉 This rich diversity makes Phoenix Dancong not just a tea, but a world of fragrance waiting to be explored.
Conclusion: Brewing Oolong Tea as a Lifestyle
Brewing Oolong tea is more than just making a drink—it is a ritual of patience and appreciation. The right technique highlights floral, fruity, and sweet undertones, while mistakes can strip the tea of its essence.
Phoenix Dancong, with its centuries of history and wide array of fragrance profiles, is a treasure of Chinese tea culture.
In every infusion, take a moment to slow down—watch the leaves unfurl, inhale the fragrance, savor the golden liquor. Brewing Oolong tea is not just about taste, but about connecting with time and tradition.
