This is especially important at high altitudes where water boils at a lower temperature than at sea level. The old adage 'bring the pot to the kettle' will allow the water temperature to remain as high as possible upon infusion. The world of oolongs is the infinite variety that lies between green and black tea. Manufacturing requires consummate skill to judge the timing and careful handling at each small step of the way. Even the touch of the hand in the way the leaves are rolled can affect the final outcome in your cup.
Flavors range from very green to dark full brews.
To bring out the best flavor of an oolong, brew with water that is just below the boil. The water temperature should vary with respect to the degree of oxidation - darker oolongs need hotter water than the greener leaves. Oolongs are designed to be infused several times, each infusion yielding its own special flavor and characteristic. Part of the mystique and enjoyment in drinking oolong teas for many people is in developing their own style of serving the multiple infusions. As finer green teas become available and people learn to appreciate their subtler tastes and sensibilities, converts become steadfast.