Oolong/Wulong tea preparation guide

Tie Guan Yin and Da Hong Pao

Oolong/Wulong are semi-fermented and most of them are made of mature tea leaves ( ie note the difference to green teas which have more tender leaves).

1. Warm up the tea vessel with freshly boiled water.
2. Quantity of tea leaves : about  2/3 tea spoon for a cup or 1.5 per small tea pot. The strength of the tea could be adjusted to personal preference by adjusting the amount.
3. Pour the freshly boiled water into the tea vessel, rinse the tea leaves for 1-2 seconds and dispose the water.
4. Add freshly boiled water, allow to draw  for at least  1 to 2 minutes then serve.
5. Repeat infusions : The tea leaves can be used again for repeat infusions . ie  for up to 3-4 times by just adding hot water. slightly increase brewing time with each extra infusion.

Hint:  

1. Recommended tea vessel: CLAY.
2. Oolong tea could be made resonably strong without inducing any bitter taste like green teas.
   
3. Do not soak tea leaves. Use a small tea vessel wherever it is possible. Freshly made and freshly served tea tastes the best. 
   

Oolong/Wulong teas' storage:

1. avoid four enemies of all teas: light, high temperature, moisture and foreign odor;
2. keep unopened satchels refrigerated to prolong the freshness.