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Oolong Tea/Rock Tea Brew Guide

This article can help you better understand the brewing of oolong tea, so that you can correctly experience the tea aroma and rich taste of oolong tea. There are many types of oolong tea. There are Wuyi rock tea in northern Fujian oolong, Tieguanyin铁观音, Zhangping narcissus漳平水仙, Yongchun foshou永春佛手 in southern Fujian oolong, as well as Taiwan oolong and Guangdong oolong Phoenix Dancong凤凰单枞, but their production methods are relatively similar. All oolong teas can be brewed in one gaiwan盖碗. Of course, if you can use a purple clay pot紫砂壶 to brew, although some aroma will be lost, the taste of the tea soup will be more mellow.
We recommend that narcissus tea, strong-flavored Minnan oolong tea and other oolong teas that prefer a mellow tea soup should be brewed in a Purple Clay Pot, while Taiwan oolong and Guangdong oolong are more fragrant oolong teas that are more fragrant and brewed in a covered bowl, which can better reflect their own characteristics.
In addition, for Tieguanyin铁观音, Zhangping Narcissus漳平水仙, Yongchun Bergamot永春佛手 and other teas that have been pressed or shaped, it is recommended to discard the 1st course tea soup and not drink it as washing tea.

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Method 1: Cover a bowl for brewing


Step 1: Prepare mineral water that stops boiling at 100°C. Oolong tea must be brewed at high temperature for better aroma.
Step 2: Warm the cup, raise the temperature of the bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3: Pour the tea, while the gaiwan is warm, put the tea into the gaiwan (8-10g).
Step 4: Shake, gently shake the bowl up and down twice.Oolong tea has a large shape of tea leaves, which can be shaken up and down to stimulate the aroma of the tea. Black tea/green tea has a small shape of tea leaves, which will stick to the cover when shaken up and down, so shake it from side to side.
Step 5: Smell the fragrance. Open the lid of the bowl and smell the aroma of dry tea. The aroma of Oolong tea will come to your nostrils.
Step 6: Brew, pour water along the cup rim from the lower left corner and pull it up in a clockwise circle. After high brewing, the aroma will be higher.
Step 7: Scrape the foam, quickly scrape the foam with the edge of the lid of the gaiwan, and rinse with water. The reason why the tea soup produces foam is because the tea soup contains tea saponin, which is bitter and spicy. The tea saponin is removed by scraping the foam, and the 7-8 course tea soup are not easy to be bitter and can improve the taste. However, it is good for the body, so it doesn't matter if you don't scrape off the foam.
Step 8: Pour the soup, do not soak the first course, put it aside after the soup is made. 2-4 courses are fast rushing out, 5 courses start to be extended for 5-15s, and 8-10 courses can be brewed.If it is Wuyi rock tea, you can choose to drink the last course and then taste the first course of tea soup, which is more memorable. If it is cake tea /spherical tea such as Tieguanyin铁观音 and Zhangping Narcissus漳平水仙, pour it out as moistening tea first.
Step 9: Share the tea, evenly divide the tea soup into each tea cup.
Step 10Taste, smell the aroma, observe the color of the soup, and taste.

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Method 2: Brewing In Pot


Step 1: Prepare mineral water that stops boiling at 100°C. Oolong tea must be brewed at high temperature for better aroma.
Step 2: Warm the pot, increase the temperature of the bowl with boiling water to stimulate the aroma of the tea, and rinse the tea set by the way.
Step 3: Pour the tea, while the pot is warm, put the tea into the pot (8-10g).
Step 4: Shake, shake the pot up and down twice, open the lid and smell the fragrance.
Step 5: Smell the fragrance. Open the lid to smell the fragrance of oolong tea, and the fragrance will come to your nostrils
Step 6: Brew, start pouring water from the lower left corner, quickly pull up, and high flushing can enhance the aroma of oolong tea.
Step 7: Scrape the foam, quickly scrape the foam with the edge of the lid of the gaiwan, and rinse with water. The reason why the tea soup produces foam is because the tea soup contains tea saponin, which is bitter and spicy. The tea saponin is removed by scraping the foam, and the subsequent seven or eight bubbles are not easy to be bitter and can improve the taste. However, it is good for the body, so it doesn't matter if you don't scrape off the foam.
Step 8: Shower the pot, soak a circle of pot with a thin stream of water,  increase the temperature of the pot
Step 9: Pour the soup, 1-4 course is quick to rush out, and the 5th course starts to be appropriately extended for 5-15s, and 8-10 courses can be brewed. If it is Wuyi rock tea, you can choose to taste the first tea soup after drinking the last one, which is even more memorable. If it is Tieguanyin, Zhangping narcissus and other cake/spherical teas, the first one should be poured out as moisturizing tea.
Step 10: Share the tea, evenly divide the tea soup into each tea cup.
Step 11: Taste the tea, smell the aroma, observe the color of the soup, and taste.

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