Generally, 2.25 grams of tea per 170 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 90 to 95 °C water (not boiling) and steeped 10-30 seconds for the first infusions. High quality oolong can be brewed several times from the same leaves and, unlike other teas, it improves with reuse. It is common to brew the same leaves three to five times, the third or fourth steeping usually being the best.
A widely-used ceremonial method of brewing oolongs in Taiwan and China is calledgongfucha. This method uses a small brewing vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one- to two-ounce tasting cups.
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