Oolong teas are semi oxidized. The large leaves can in a strip shape or rolled into a ball. Because of the different oxidation levels and the way the leaves are manipulated, there can be interesting and complex tastes that are derived. The tastes can vary from one steeping to the next.
To brew gongfu method use about 1 teaspoon per 3 oz of water.
Warm your teapot or guywan (lidded cup). Dump out the warm water (into cups or pitcher).
Add Tea into your brewing vessel
Rinse your tea Add boiling water over the tea leaves to wash then discard into cups or pitcher.
Make tea. Add more fresh boiling water over tea leaves and steep about 15 seconds then pour into cups or pitcher.
You can steep 4-5 times more adding 5 seconds for each successive steep.