Free oolong tea steeping timer for traditional gongfu-style multiple steeps. 30-second to 3-minute increments for Tie Guan Yin, Da Hong Pao, and all oolongs.
Oolong is best experienced through multiple short steeps (gongfu style). Light/green oolongs (Tie Guan Yin, 4 Seasons): 60–90 sec at 185°F. Medium oolongs (Oriental Beauty): 2–3 min at 190°F. Dark/roasted oolongs (Da Hong Pao, Dong Ding): 2–3 min at 200°F. Western-style single steep: 3 min at appropriate temperature.
Gongfu means "skill and effort" — it's a traditional Chinese tea ceremony using a high tea-to-water ratio in a small vessel (gaiwan or yixing teapot) with many short steeps. First steep: 30–45 seconds (after a 5-second rinse). Increase by 5–10 seconds each subsequent steep. This method extracts different layers of flavor with each infusion.
Quality oolongs are designed for 5–8+ steeps. This is their primary advantage over green or black tea. The rinse (pour-and-discard) before the first timed steep opens the leaves and removes dust. Most premium oolongs peak in flavor at the 3rd–5th steep. The journey through multiple steeps is the experience.
Light green oolongs (low oxidation, 10–30%): 185°F. Medium oolongs (40–60% oxidation): 190–195°F. Dark roasted oolongs (60–85% oxidation): 195–205°F. Aged or highly roasted oolongs: full boil (212°F) acceptable. The degree of oxidation determines the correct temperature, not just the name.
Oolong exists in a spectrum between green and black: light oolongs are floral, orchid-like, buttery (Tie Guan Yin), or fruity. Dark oolongs are toasty, smoky, stone fruit, caramel (Da Hong Pao). The wide range makes oolong the most complex tea category — and why timing is critical to extract the specific compounds.