Free oolong tea timer with 4 minute steeping. Semi-oxidized tea with complex flavor. Multiple infusions reveal different notes each time.
Oolong sits right between green and black tea in oxidation level - anywhere from 10% to 80% depending on style. This gives it complex flavors that change dramatically with each steeping and makes it more forgiving than delicate green tea. The semi-oxidized leaves are tightly rolled so they need time to unfurl and release flavors. Oolong is prized in Chinese tea culture because a good oolong reveals something new with every infusion - first steep might be floral second might be roasted third might be fruity.
Yes definitely rinse oolong by pouring hot water over leaves then immediately draining before the first proper steep. This awakens the tightly rolled leaves helps them unfurl and rinses off any dust from processing. The rinse also primes the leaves to release full flavor in subsequent steeps. It takes 5 seconds and makes a huge difference - don't skip it. The rinse water gets discarded so you're not wasting tea you're preparing it properly.
High quality oolong can be steeped 5-7 times or even more with each infusion having a different character. Lower quality oolong might give 2-3 good steeps before tasting watery. Add 30-60 seconds to each steep as the leaves are exhausted. The beauty of oolong is this evolution of flavor - you're not looking for consistency you're exploring the tea. Professional tea drinkers will do a whole evening session with one set of leaves doing 10+ short steeps.
Most oolongs do well at 190-200°F which is just below boiling. Lighter more floral oolongs like Ti Kuan Yin prefer 185-190°F while darker roasted oolongs can handle full boiling water. When in doubt start at 190°F and adjust if too bitter or too weak. A temperature-controlled kettle is worth it for oolong since even 10 degrees affects flavor. The good news is oolong is more forgiving than green tea so you have a bigger window.
Tightly rolled oolongs like Dong Ding need longer to unfurl so first steep might be 4-5 minutes while twisted/strip-style oolongs can steep in 2-3 minutes. Rolled oolongs are fun to watch as they slowly open up revealing the full leaves. Both styles can be steeped multiple times but rolled varieties often give more infusions since the tight rolling preserves the leaves. Shape affects water contact so it absolutely impacts timing.