If Taiwan had a flavor, it would be oolong tea. Grown in the misty mountains of Formosa, from
Alishan to Lishan, Taiwanese oolong is a drink that tells a story—one of patience,
craftsmanship, and a deep respect for nature. If you’re like me, your most heartwarming activity
is going back to your family’s ancestral home, sitting on the patio under the shade of a banyan
tree with your parents, and sipping on a cup of freshly steeped tea still burning to the touch,
while the wind is blowing on your face. Oolong tea sits perfectly between green and black tea,
offering a rich spectrum of flavors, from floral and creamy to toasty and caramel-like. Whether
you’re sipping a lightly oxidized high-mountain oolong that tastes like a fresh orchid breeze or a
roasted Tieguanyin with deep, nutty warmth, one thing’s for sure: you haven’t truly lived until
you’ve enjoyed a slow, intentional brew of oolong on a quiet afternoon.

Prep Time: 1 minute

Brew Time: 10 seconds to 3 minutes (depending on method)

Ingredients

• Loose-leaf Taiwanese oolong tea (look for high-mountain varieties like Alishan, Dong
  Ding, or Tieguanyin)
• Filtered water (quality matters—bad water ruins good tea)

Preparation

1. Heat the Water:
   • Bring filtered water to 185-205°F (85-96°C).
     • The exact temperature depends on the type of oolong—lighter oolongs prefer cooler temps, while darker, roasted ones like it hotter.
2. Rinse the Leaves (optional but recommended):
   • Pour a splash of hot water over the tea leaves, swirl for a few seconds, then discard. This “wakes up” the leaves and preps them for steeping.
3. Steep the Tea:
   • Western Style: Use about 1 teaspoon of tea per 8 oz of water and steep for 2-3 minutes.
   • Gongfu Style (Traditional Method): Use 6-8 grams of tea in a small teapot or gaiwan, pour hot water over the leaves, and steep for 10-30 seconds, repeating multiple times, each infusion unlocking new flavors.
4. Enjoy & Re-steep:
   • The best oolongs are meant to be re-steeped—some can go 5-8 times, evolving
     in taste with each round.