oolong Origin: Anxi, Fujian — China

Tieguanyin

Anxi's famous ball-rolled oolong: orchid fragrance over cream, built for multiple infusions in small vessels.

Essential Brewing Parameters

🌡️

Water Temperature

95°C (203°F)

Do not overheat — preserve aromatics

⏱️

Steep Duration

45–60 s (gongfu) / 3 min (Western)

Decant fully to prevent over-extraction

🍃

Dose & Resteeps

1 tbsp (6 g) · 5–7 steeps

Medium (~30 mg)

⏳

Quick Steeping Timer

Keep this tab open while water heats up

About Brewing Tieguanyin

Ball-rolled oolongs want a rinse: 5 seconds of hot water wakes and cleans the leaf, and the first true infusion arrives denser for it. Modern "qing xiang" (light) Tieguanyin is all orchid-and-cream; traditional charcoal-roasted versions run deeper and toastier. The resteep curve is the pleasure — seven infusions from one dose is standard, with the flavor traveling from floral to mineral.

Western Mug vs Gaiwan Sessions

The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →