High Mountain Oolong Tea is a lightly fermented tea, and the best tea utensils to use are porcelain bowls or cups. The water should ideally be spring water, with a temperature of 95 to 100°C being most suitable. Below are the brewing methods for High Mountain Oolong Tea:
Brewing Method for High Mountain Oolong Tea
Spring water is ideal, but if unavailable, mineral water or tap water can be used. Avoid using distilled or purified water.
| Standard Brewing Method | 100ml water, 6-10g tea (approximately 1/5 to 1/4 of the teapot if no scale is available). Pour hot water in and steep for 3 minutes, then pour out the tea for drinking. Increase steep time by 1-2 minutes for subsequent infusions. This method brings out a rich flavor in the High Mountain Oolong tea. |
| General Brewing Method | 100ml water, 10g tea (approximately 1/5 to 1/4 of the teapot if no scale is available). Pour hot water in and steep for about 1 minute, then pour out the tea for drinking. For the second infusion, increase steep time by 1 minute. This method offers a sweet and less bitter taste in the High Mountain Oolong tea. |
| Cold Brew Method | 10g tea with 1000ml room temperature water. Place it in the refrigerator and steep for 8 hours, then remove the tea leaves. Enjoy refreshing, sweet cold-brewed tea. This method offers a crisp, sweet taste in the High Mountain Oolong tea. |
These are three of the most common brewing methods for Taiwanese High Mountain Oolong Tea. Please note, the tea quantity and steep time are not fixed and can be adjusted according to personal preference.