The brewing method for charcoal roasted oolong tea is similar to regular oolong tea, and is best brewed in a clay teapot or Yixing teapot. Mountain spring water boiled to 100°C is the most ideal choice. For a 150ml teapot, use 6g of tea leaves, or adjust to your personal preference. Here is the common brewing method for charcoal roasted oolong tea.
1. Prepare the water: Choose high-quality water. Mountain spring water is the best, followed in order by river water, mineral water, well water, and tap water. Avoid using purified water.
2. Use a clay teapot or Yixing teapot. For a 150ml teapot, use about 6g of tea leaves. You can warm the teapot and cups first.
3. Boil the water to 100°C. The first brew is not for drinking; pour it out immediately after pouring. Steep the second brew for about 2 minutes with the lid on. Once brewed, pour the tea into a fair mug (cha hai).
4. Pour from the fair mug into the teacups to serve. For subsequent brews, increase the steeping time by 40 seconds each time. Charcoal roasted oolong tea can typically be steeped 5 to 7 times.