Oolong tea is a beautifully complex, semi-oxidized tea that shines with multiple infusions, revealing different flavor layers each time (floral, creamy, roasted, fruity, etc., depending on the type—e.g., Tie Guan Yin, Da Hong Pao, Milk Oolong, or high-mountain varieties).

There are two main ways to brew it: the simple Western style (easy for everyday) and the traditional Gongfu style (Chinese ceremony-inspired, maximizes flavor depth). Here's a clear recipe for both.

Western-Style Brewing (Simple & Beginner-Friendly)

This is great if you just want a single large cup or pot without special equipment.

Ingredients (for 1 cup ~240-250 ml):

1–2 teaspoons (about 3–5 grams) loose-leaf oolong tea

Fresh water (filtered is best)

Steps:

Optional but recommended: Warm your teapot, mug, or cup by swirling some hot water inside and discarding it.

1. Heat water to 85–95°C (185–205°F) — just below full boil. Let boiling water cool for 1–2 minutes or use a kettle with temperature control. (Lower end ~85–90°C for greener/lighter oolongs; higher ~95°C for darker/roasted ones.)
2. Add the tea leaves to your vessel.
3. Pour the hot water over the leaves.
4. Steep for 2–4 minutes (start with 3 minutes and adjust to taste—shorter for lighter flavor, longer for stronger).
5. Strain and enjoy plain (oolong is rarely taken with milk, as it can mask its delicate notes).
6. Re-steep! Use the same leaves 2–5 times, increasing steep time by 30–60 seconds each round.

Tips: Don't over-steep the first infusion to avoid bitterness.

Gongfu-Style Brewing (Traditional & Flavor-Maximizing)

This uses more tea and short steeps for many rounds (often 8–15+ infusions). Ideal for rolled or high-quality oolongs.

Equipment needed: Small teapot (~100–150 ml), gaiwan, or even a large mug works in a pinch + fairness cup/pitcher (to pour evenly) + small cup.

Ingredients (for ~100–150 ml vessel):

5–8 grams (heaping 1–2 tablespoons) loose-leaf oolong tea — fill vessel ~1/3 to 1/2 full

Steps:

1. Heat water to 90–100°C (195–212°F) — boiling is fine for most oolongs.
2. Warm all vessels: Pour boiling water into teapot/gaiwan and cups, then discard.
3. Add tea leaves to the warmed vessel.
4. Quick rinse (optional but great for rolled oolongs): Pour hot water over leaves, wait 5–10 seconds, then discard water. This "wakes up" the leaves and washes away dust.
5. Pour hot water over the leaves.
6. Steep 15–30 seconds for the first infusion (shorter for greener oolongs, longer for darker).
7. Pour everything out into a fairness cup or directly into small cups (decant fully to avoid over-steeping).
8. Repeat infusions: Increase time gradually (e.g., +5–10 seconds each round). Flavors evolve dramatically—first might be light & floral, later rounds richer & sweeter.
9. Enjoy sip by sip!

Tips:

Use boiling water for roasted/dark oolongs (like Wuyi rock teas); slightly cooler (85–90°C) for greener/Taiwanese ones.

Experiment! Oolong rewards personal taste—adjust leaf amount, temperature, and time.

No additives needed—drink it straight to appreciate the nuances.

 

Pu-erh tea is versatile and can be brewed in several ways, but the traditional gongfu style is highly recommended as it brings out the complex flavors through multiple short infusions. Pu-erh tolerates boiling water well and often improves with a quick rinse.

Step 1:

Preparing the Leaves (Especially for Compressed Cakes)

If your pu-erh is loose-leaf, skip this. For cakes, bricks, or tuocha, gently break off pieces using a pu-erh knife (or pick). Insert the knife parallel to the layers to flake off leaves without crushing them—aim for 5–10g for a session.

Breaking a pu-erh cake with a tea knife.

Step 2:

Gongfu Style (Best for Flavor Depth)

This uses a small teapot (like a Yixing clay pot) or gaiwan (lidded bowl), allowing 8–15+ infusions from the same leaves.

Typical gongfu setups with gaiwan or teapot.

Steps:

• Warm your brewing vessel and cups with boiling water.
• Add leaves (about 1g per 15–20ml of vessel volume—e.g., 5–8g in a 100ml gaiwan).
• Pour boiling water over the leaves, wait 5–10 seconds, then discard the liquid. This "awakens" the leaves, removes dust, and reduces bitterness (especially important for ripe/shou pu-erh).
• Rinsing the leaves in a gaiwan.
• Fill with boiling water (100°C/212°F), steep 10–20 seconds, then pour into a fairness pitcher or directly into cups.
• Increase steep time gradually (e.g., +5–10 seconds each). Young raw/sheng may need shorter steeps initially to avoid astringency; ripe/shou can handle longer.

Easier Alternatives

• Grandpa Style (Casual, on-the-go): Put a few grams of loose pu-erh in a tall glass or thermos, add hot water, and sip as it infuses. Top up with water throughout the day—the leaves float or sink.
• Western Style (Mug or large teapot): 3–5g leaves per 250ml cup, rinse quickly, steep 2–4 minutes with boiling water. Good for 2–3 re-steeps.

Tips: Use filtered water if possible. Ripe pu-erh is more forgiving for beginners; raw can be stronger. Experiment to find your preferred strength—pu-erh rewards patience and practice!

 

Gur wali chai, also known as gud ki chai or jaggery tea, is a traditional Indian winter beverage. It's a healthier alternative to regular sugar-sweetened chai, with jaggery adding a rich, earthy caramel-like flavor. Jaggery is believed to have warming properties, making this perfect for cold days.

Ingredients (Serves 2 cups)

• 1½ cups water

• ½ cup milk (full fat for creamier texture; adjust for stronger tea)

• 2-3 tsp black tea leaves (or CTC tea powder)

• 3-4 tbsp grated or powdered jaggery (adjust to taste; start with less as it's sweeter than sugar)

Optional spices for masala flavor (highly recommended):

• 2-3 green cardamoms, crushed

• ½-inch piece fresh ginger, crushed or grated

• ½ tsp fennel seeds (saunf)

• A pinch of black peppercorns, crushed

• 1-2 cloves (optional)

Instructions

1. Boil the water: In a saucepan, bring 1 1⁄2 cups water to a rolling boil.

2. Add tea and spices: Add the tea leaves and crushed spices (cardamom, ginger, fennel, pepper, etc.). Let it boil for 2-3 minutes on medium heat to infuse the flavors. The tea will turn a deep color.

3. Add milk: Pour in the milk and bring it back to a boil. Stir occasionally. Let it simmer for 1-2 minutes for a creamy texture.

4. Sweeten with jaggery: Turn off the heat. Add the grated/powdered jaggery and stir until fully dissolved. (Tip: Add jaggery after turning off the heat or when the tea is very hot but not boiling vigorously—this prevents curdling in some cases.)

5. Strain and serve: Strain the chai into cups using a tea strainer. Serve piping hot!

Tips

• To avoid curdling (a common issue with jaggery's acidity): Use fresh milk, add jaggery at the end off-heat, or dissolve jaggery separately in a little hot water before adding.

• For stronger tea (kadak chai), boil longer or use more tea leaves.

• Black version: Skip milk for a lighter, spiced black jaggery tea.

• Adjust spices to your preference—ginger adds warmth, fennel gives a sweet aroma.

Enjoy your cozy cup of gur wali chai! It's nutritious, comforting, and a great sugar substitute.