Oolong Tea

Use 1 to 2 teaspoons per 8 oz cup and water at 185 to 205°F. Use the lower end for green, floral oolongs and the higher end for roasted ones. Steep 3 to 5 minutes, or brew gongfu style with more leaf and many short 20 to 40 second steeps.

Good oolong is made to be re-steeped. Rolled oolongs often give 3 to 5 western-style infusions, and even more with gongfu brewing, as the leaves slowly unfurl.

Milk oolong is made from the Jin Xuan cultivar, which has a naturally creamy, buttery mouthfeel. Our Milk Jin Xuan Taiwanese is also flavored with a delicate milk essence during processing, which adds to its milky aroma and taste.

GABA oolong is processed with a period of oxygen-free fermentation, which raises its natural GABA content and gives it a sweet, fruity, slightly tangy flavor, a bit like dried fruit or baked apple.

Drink oolong plain, without milk or sugar. Brew it at 85–95°C (185–203°F) for 3–5 minutes, then steep the same leaves again; each cup tastes a little different.

Yes. A cup of oolong typically has about 30–50 mg of caffeine, between green and black tea and well below a cup of coffee.

It ranges from light and floral (green oolongs like Tie Guan Yin) to toasty and rich (dark roasted oolongs), depending on how the leaves are processed.