Organic China Leaf Oolong Shui Xian

Eastern style brewing:

Vessel: A small tea pot or a gaiwan with a volume from 50ml - 250ml
Quantity: 1g for every 20ml of water
Temperature: 95-100°C
Time: Start with a 10 second brew for the first three infusions, then add 5 second
Brews: 5-6

Advanced brewing tips: Heat heat heat! Dark oolongs especially love heat so preheat all your vessel before brewing.
Whilst dark oolong tea has a general brewing guide, every type of tea is has its individual character so once you get to know the tea you can adapt the parameters to suit the tea's and your preference.
In the case of dark oolongs or mid-heavy roasted oolongs you can experiment with cooler water - longer extraction time but this doesn't necessarily bring out more sweetness in the tea. The very high temperatures release the aromas characteristic of this style of tea. If you would like to try a cooler infusion try this: Brew the 1st infusion and leave it to the side or even put it in the fridge or freezer and come back to it for the last serving.
Porcelain and glass vessels have a neutral flavour and so you will get the most 'honest' result from your brew. Although we wouldn't recommend glass as it can get very hot to handle after the 2nd brew.
Raw clay (unglazed) e.g Yixing, Zi Ni (purple clay) vessel is recommend for oolongs but is also a good all round clay type that goes well with both pu erh types and black teas.

Western style brewing:

Vessel: Teapot 
Quantity: 1g for every 150ml of water
Temperature 95-100°C
Time: 3-5 mins

Cold brew:

Vessel: Hario cold brew bottle (750ml) or a glass jug
Quantity: 1g for every 100ml of water
Instructions: Add tea to your chosen vessel then fill up with cold water. Put it in the fridge and brew for a minimum of 4 hours. We recommend to drink the infusion within 36 hours.