One Pot, Five Cups: The Art of Re-steeping Oolong

Good oolong opens slowly. Why the third cup is often the best, and how to time each infusion.

Start with good water

Tea and coffee are mostly water, so the water matters. Use fresh, filtered water and never boil it twice: it loses the oxygen that carries the flavour.

1. Green and white teas: 70 to 80 °C.
2. Oolong: 85 to 90 °C.
3. Black and herbal teas, and coffee: just off the boil.

Measure, then adjust

Start with one heaped teaspoon of leaves per cup, or 7 grams of coffee per 100 ml. Taste, then change one thing at a time.

The best cup is the one you make the same way every morning, and still look forward to.

Keep it fresh

Close the tin straight after use and keep it away from light, heat and the spice rack.