High cold tea refers to oolong tea grown in tea gardens at altitudes above 1,600 meters. Characterized by light oxidation and premium quality, these teas require a more precise brewing method to fully showcase their unique flavor profile and prevent wasteful mistakes.
How to Brew High Cold Tea? Using Dayuling High Cold Tea as an Example
Prepare high-quality Dayuling high cold tea, spring water or mineral water, a teapot or gaiwan, a tea pitcher, tea cups, and a tea spoon.
| Standard Hot Brew | Place 6–8 g of Dayuling high mountain tea into a teapot. Bring water to a boil at 100°C, pour 100 ml of hot water into the pot, and steep for 3 minutes. Pour the brewed tea into a tea pitcher, then distribute into cups to serve. For subsequent steeps, add 60 to 120 seconds each time. This is the professional cupping method used by tea merchants—yielding a stronger brew that highlights both the strengths and flaws of the tea. |
| Everyday Brew | Place 10 g of Dayuling high mountain tea into a teapot, pour in 100 ml of 100°C hot water, and steep for 1 minute. Pour the tea into a tea pitcher, then distribute into cups to serve. For subsequent steeps, add 30–60 seconds each time. This is the ideal method for everyday home brewing, highlighting the fresh aroma and smooth sweetness of high mountain tea. |
| Cold Brew Method | Place Dayuling high mountain tea into a pitcher and add room-temperature water at a 1:100 tea-to-water ratio (10 g of tea to 1,000 ml of water). Refrigerate for 8 hours, strain out the tea leaves, and enjoy. This method produces a refreshingly sweet cold brew with minimal bitterness. |
These are three recommended ways to brew high mountain tea. Keep in mind that these guidelines are flexible—you can fine-tune the steeping time and leaf amount to find the perfect brewing ratio for your specific tea and personal preference.