Tung Ting Oolong: Brewing Tips for a Light, Floral Cup

By Clipper Ship Tea Company | Published: 2026-11-03

Category: Guías prácticas

Learn how to brew Tung Ting oolong with the right temperature, leaf ratio, and steep times to bring out its buttery greens, orchid, and honey notes.

Quick answer

Brew Tung Ting oolong at 185–195°F (85–90°C) using 1 gram of leaf per 1 ounce of water, and steep for 2–3 minutes. This gentle temperature and short steep preserve its light, floral character without extracting bitterness.

Why Tung Ting Oolong Rewards a Gentle Hand

Tung Ting oolong, also known as Dong Ding oolong, is a lightly oxidized tea from Taiwan and other regions. Its leaves are tightly rolled, so they need space to unfurl and release their buttery, orchid, and honey notes. Using water that is too hot or steeping too long can quickly turn a delicate cup bitter and astringent.

Unlike heavily roasted oolongs, Tung Ting is valued for its fresh, floral qualities. That means you should treat it more like a green tea than a black tea: lower temperature, shorter steeps, and careful measurement. The reward is a cup that is smooth, subtly sweet, and fragrant.

The Role of Water Temperature

Water temperature is the most critical variable. Boiling water (212°F) scalds the delicate leaves, releasing harsh tannins and muting the floral aromatics. Aim for 185–195°F (85–90°C). If you don’t have a variable-temperature kettle, boil water and let it rest for 2–3 minutes before pouring.

For a lighter infusion, you can go as low as 180°F, but the tea may taste thin. For a slightly more robust cup, 195°F is the upper limit. Experiment within this range to find your preferred balance.

Leaf Ratio and Vessel Choice

A good starting ratio is 1 gram of leaf per 1 ounce (30 ml) of water. For a standard 8-ounce mug, that’s about 8 grams of tea—roughly 2 heaping teaspoons of tightly rolled leaves. Because the leaves expand significantly, use a large infuser basket or a gaiwan to give them room.

If you prefer a stronger cup, increase the leaf ratio slightly rather than steeping longer. More leaf at a lower temperature extracts flavor without bitterness. A small gaiwan (4–6 ounces) is ideal for multiple short infusions, which is how many tea drinkers enjoy Tung Ting.

Step-by-Step Brewing Guide

Measure the leaf: Use 1 gram of Tung Ting oolong per 1 ounce of water. For an 8-ounce cup, measure about 8 grams (2 heaping teaspoons). A kitchen scale gives the most consistent results; if you don’t have one, start with less leaf and adjust.
Heat the water: Bring water to 185–195°F (85–90°C). If you don’t have a thermometer, boil and let it sit for 2–3 minutes. Err on the cooler side—you can always add a splash of hotter water if the tea tastes weak.
Preheat and rinse (optional): Pour a little hot water over the leaves and immediately discard it. This wakes up the leaves and warms your vessel. Skip the rinse if you’re using a mug with a basket; it’s not essential but can improve the first steep.
Steep: Pour the heated water over the leaves and steep for 2–3 minutes. Taste at 2 minutes to check strength. Set a timer—oversteeping is the most common cause of bitterness.
Decant and enjoy: Remove the leaves or pour the tea into another cup to stop the infusion. Sip while hot. Don’t leave the leaves sitting in the water; they’ll continue to steep and turn the tea harsh.
Re-steep: Tung Ting oolong can be steeped multiple times. For the second steep, add 30 seconds; for the third, add another 30 seconds, using the same water temperature. Each subsequent steep will be lighter but often sweeter and more floral—don’t discard the leaves after one cup.

Product facts

Tung Ting: Tung Ting oolong from Clipper Ship Tea Company features tasting notes of buttery greens, orchid, and honey. These delicate flavors are best preserved with lower water temperatures and shorter steeps, so you can taste the tea as intended.
Tung Ting