You can often steep a good Chinese oolong tea several times—commonly around 5–10 infusions with Gongfu brewing, and sometimes considerably more—but the actual number depends on leaf quality, processing, roast, leaf condition, water, and brewing technique.
For most beginners, a lightly roasted Tieguanyin or a balanced Wuyi Rock Tea is an excellent introduction to Chinese oolong, while Dan Cong is better suited to beginners who specifically enjoy intense floral and fruity aromas.
You can buy high-quality Chinese oolong tea online from specialist retailers that identify the tea's production region, cultivar or style, processing method, roast level, harvest information, and brewing characteristics, rather than treating all oolong as one category.
Neither Pu Erh nor Chinese oolong is universally better for daily drinking; oolong is often ideal for people who want fresh aromas and variety, while Pu Erh appeals to drinkers who prefer deeper flavors and, in some cases, the gradual development that comes with aging.
Tieguanyin can have an especially strong floral aroma, but the comparison is slightly misleading because Tieguanyin is itself one type of Chinese oolong tea. Other Chinese oolongs, including Phoenix Dancong and some lightly processed varieties, can also be exceptionally aromatic.
The main types of Chinese oolong tea include Tieguanyin from Fujian, Wuyi oolong from northern Fujian, Phoenix oolong from Guangdong, and several other regional styles, with differences in cultivar, terroir, oxidation, roasting, aroma, texture, and brewing character.
