Quick answer

Brew Coconut Oolong at 195–205°F (90–96°C) for 3–4 minutes using about 1 teaspoon of leaf per 8 ounces of water. This range preserves the buttery coconut notes without drawing out bitterness from the oolong base.

Why water temperature matters for flavored oolong

Oolong sits between green and black tea in oxidation, so it needs water hot enough to open the leaf but not so hot that it scorches the coconut coating. Water just below a rolling boil—around 195–205°F—coaxes out the creamy top notes while keeping the Ti Kwan Yin base smooth. If you routinely boil water and pour immediately, let the kettle rest for a minute or two first.

Adjusting for iced tea and multiple infusions

Coconut Oolong holds up well both hot and iced, but the method changes. For iced tea, brew a concentrate using half the usual water, then pour it over a full glass of ice—this prevents dilution from tasting weak. For a second infusion, add 30 seconds to the steep time and use water about 5°F cooler; the leaf is already hydrated, so it releases flavor faster.

Step-by-step brewing method

  1. Measure the leaf: Use about 1 teaspoon of Coconut Oolong per 8 ounces of water. If you prefer a stronger cup, add a little more leaf rather than steeping longer. A kitchen scale is more consistent than a spoon if you brew often.
  2. Heat the water to 195–205°F: Bring water to a boil, then let it rest for 1–2 minutes before pouring. If you have a variable-temperature kettle, set it to 200°F. Water that is still rolling at a hard boil will taste flatter and may mask the coconut.
  3. Steep for 3–4 minutes: Start tasting at 3 minutes. For a lighter cup, stop there; for more buttery coconut depth, go to 4 minutes but no longer. Set a timer—oolong turns bitter quickly past 5 minutes.
  4. Remove the leaves and serve: Strain or lift the infuser immediately. For iced tea, pour the hot tea over a full glass of ice and stir once. Do not leave the leaves sitting in the cup; they keep steeping and overpower the coconut.

The tea in this guide

  • Coconut Oolong: Coconut Oolong blends Ti Kwan Yin oolong with coconut for buttery, creamy notes and is described as excellent both hot and iced. Because the coconut is already balanced with a smooth oolong base, you do not need to add milk or sugar to get a tropical cup—proper steeping does the work.

    Coconut Oolong

    Coconut Oolong