How to Brew
Good tea deserves to be treated well.
Follow these few steps and brew a sweet, lingering Taiwan high-mountain oolong right at home.
Warm the Pot & Cups
Before brewing, warm the pot and cups with hot water to ready the vessels, steady the temperature, and let the tea's aroma open up fully.
Add the Leaves
Go by ratio — 1:20, or 7–8g of leaf to 140–160ml of water. By eye, rolled high-mountain oolong should cover the base and fill about a quarter of the pot. Room to unfurl means full flavour, never bitter.
Pour the Water
For high-mountain oolong we suggest 95–100°C water, poured in a circular motion so every leaf unfurls evenly.
Mind the Time
Rinse for 10 seconds and discard, then steep 1 min 30 sec for the first and second rounds, 1 min 40 sec for the third, adding 10 seconds to each round after. Skipping the rinse? Add about 40 seconds to every steep.
Re-steep Slowly
High-mountain oolong has thick, tightly rolled leaves — re-steep it 4–5 times, savouring how the layers shift with each infusion.
Sip with Calm
Pour out the tea completely, leaving nothing behind. Admire the golden liquor, breathe in the delicate aroma, and slow down over a single cup.
Brewing Pyramid Tea Bags
Whole leaves in a roomy pyramid bag — easy to brew hot or cold,
for good tea anytime, at your desk or on the go.
Hot Brew
90–95°C ・ 2–3 minutes ・ re-steep 2–3 times
- 01
Drop in the Bag
Place one pyramid tea bag in a mug of about 250–300ml.
- 02
Pour Hot Water
Fill with 90–95°C water so the whole leaves can unfurl fully inside the bag.
- 03
Let It Steep
Steep for 2–3 minutes, then lift the bag out; wait another 30 seconds if you like it stronger.
- 04
Steep It Again
The same bag re-steeps 2–3 times — add about 30 seconds to each round.
Cold Brew
Room-temp or cold water ・ chill 4–6 hours
- 01
Bag & Bottle
Drop one tea bag into 600ml of room-temperature or cold water and give it a gentle shake.
- 02
Chill & Wait
Rest it in the fridge for 4–6 hours while the sweetness slowly releases.
- 03
Lift & Enjoy
Remove the bag and enjoy — best finished within 24 hours.
Cold brewing draws out less caffeine and none of the bitterness — clean, sweet, and perfect for summer.
A Quick Tip
Water quality and temperature are the soul of high-mountain tea — use filtered water and brew it freshly boiled. There's no single right strength; try a few brews and find the balance you love.