Western Style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 90–95 °C

Steeping: 2.5–3 min

Lasts for: 2–3 infusions

Gongfu Style (concentrated, small-cup)

Tea: 5g (≈2.5 tsp)

Water: 120ml

Temp: 90–95 °C

Steeping (increase a bit with each infusion):

– first 15–25 sec;

– second 25–35 sec;

– third 35–45 sec;

Lasts for: up to 5 infusions

Cold brew

For cold brewing, steep in mineral still water for 4–6 hours or more in room temperature.

Combines the benefits of black tea antioxidants with the aromatic therapeutic qualities of bergamot oil.

It may help support heart health, improve alertness, and reduce stress, while its citrus aroma can uplift mood and enhance focus.
Regular enjoyment provides a gentle energy boost with a calming, aromatic relaxation effect.

Active Chemicals

• Theaflavins & thearubigins — antioxidants supporting heart health and lowering cholesterol.
• Catechins (EGCG, ECG) — residual green-tea antioxidants with anti-inflammatory and metabolic benefits.
• L-theanine — amino acid promoting relaxation and mental clarity.
• Caffeine (moderate) — provides focused alertness.
• Volatile aromatic compounds (linalool, limonene, bergamot oil esters) — mood-lifting and stress-reducing.
• Flavonoids & polyphenols — contribute to antioxidant and anti-inflammatory effects.

This tea, often referred to as the "Taiwanese Earl Grey", originates from Nantou, a highland district in central Taiwan. It is a modern reinterpretation of the classic British Earl Grey, created by Taiwanese tea artisans in the late 20th century.

Rather than blending strong Indian or Sri Lankan black teas, they used Taiwan’s high-mountain red teas — especially from ”Sun Moon Lake”, Alishan, and Nantou — known for their natural honey, spice, and floral sweetness.

By scenting these teas with pure Italian or Taiwanese bergamot oil, they produced a smoother, more balanced version of Earl Grey — one that expresses Eastern craftsmanship and Western tradition in harmony.

Harvesting:

ender buds and young leaves of high-mountain black tea cultivars (e.g., Ruby #18, Qing Xin) are hand-picked in spring or summer.

Withering:

Leaves are spread out to reduce moisture and soften.

Rolling:

Gently rolled to shape and release natural juices.

Oxidation:

Fully oxidized under controlled humidity to develop deep red color, honeyed aroma, and malt sweetness.

Drying:

Heated to stop oxidation and lock in flavor.

Scenting / blending:

Once cooled, the finished tea is lightly misted or mixed with natural bergamot oil (from citrus Citrus bergamia), then aged briefly to let the scent integrate.