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Oolong Teas
The wide middle of oxidation — floral to roasty, and the best resteep value in tea. Ball-rolled styles want a rinse.
Tieguanyin
🍵Anxi's famous ball-rolled oolong: orchid fragrance over cream, built for multiple infusions in small vessels.
Water Temp: 95°C (203°F)
Steep Time: 45–60 s (gongfu) / 3 min (Western)
Leaf per 8 oz: 1 tbsp (6 g)
Resteeps: 5–7
Caffeine: Medium (~30 mg)
Complete Steeping Guide
Da Hong Pao
🍵Wuyi Mountain rock oolong: heavy roast, mineral finish, and the famous "yan yun" (rock rhyme) that lingers after the cup.
Water Temp: 100°C (212°F)
Steep Time: 30–45 s (gongfu)
Leaf per 8 oz: 1 tbsp (6 g)
Resteeps: 6–8
Caffeine: Medium-high (~35 mg)
Complete Steeping Guide
Dong Ding
🍵Taiwan's traditional medium-roast oolong: buttery, nutty, and floral — the bridge between green-style and dark oolongs.
Water Temp: 95–100°C (203–212°F)
Steep Time: 45–60 s (gongfu) / 3 min (Western)
Leaf per 8 oz: 1 tbsp (6 g)
Resteeps: 5–6
Caffeine: Medium (~30 mg)
Complete Steeping Guide
Alishan
🍵Grown above 1,000 m in Taiwan's Alishan range: lightly oxidized, cream-textured, with high-mountain florals.
Water Temp: 90–95°C (194–203°F)
Steep Time: 45–60 s (gongfu) / 3 min (Western)
Leaf per 8 oz: 1 tbsp (6 g)
Resteeps: 5
Caffeine: Medium (~28 mg)
Complete Steeping Guide
Dan Cong (Phoenix)
🍵Phoenix Mountain oolongs from single-century bushes: each "aroma type" naturally evokes honey orchid, gardenia, or apricot.
Water Temp: 100°C (212°F)
Steep Time: 20–30 s (gongfu)
Leaf per 8 oz: 1 tbsp (6 g)
Resteeps: 7+
Caffeine: High (~40 mg)
Complete Steeping Guide