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Oolong teas should be brewed around 80 to 100 °C (176 to 212 °F), and the brewing vessel should be warmed before pouring in the water. Yixing purple clay teapots are the traditional brewing-vessel for oolong tea. For best results, spring water should be used as the minerals in spring water tend to bring out more flavour in the tea. High quality oolong can be brewed multiple times from the same leaves, and unlike green tea, it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually considered the best. In the Chinese and Taiwanese Gongfu tea ceremony, the first brew is not drunk at all but disposed of as it is considered a wash of the leaves rather than a proper br
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