Cold Brew Guide

A slower extraction. A gentler taste. A deeper sweetness.

Cold brew tea is a low-temperature infusion method that highlights the natural sweetness and aroma of DanCong tea while reducing bitterness and astringency.

Cold brew unlocks the lighter, sweeter side of tea. By infusing tea leaves in cold or room-temperature water, the compounds responsible for bitterness and astringency are released more slowly—allowing delicate floral, fruity, and umami notes to shine through. The result is a remarkably smooth cup with low tannins, natural sweetness, and lingering aroma.

This method fits effortlessly into modern routines: no kettle, no timing stress, no compromise in flavor. Our pyramid tea bags, made from corn fiber mesh, are designed for optimal leaf expansion and flavor release—especially suited to cold brewing.

Why Cold Brew?

Cold brewing is especially suited to DanCong tea for five key reasons:

• Low astringency: Smooth and gentle without sharp edges.
• High aroma retention: Fragrance compounds are preserved at lower temperatures.
• Naturally sweet: Without heat, the brew leans toward clean, honeyed notes.
• Ready anywhere: No hot water or equipment needed—perfect for the office, gym, or commute.
• Ideal for gifting and daily use: Simple, clean, and approachable.

How to Brew

The following method is our recommended baseline for cold brewing Jaktea DanCong tea bags.

Cold Brew (Room Temperature)

• Water: 500ml filtered water, room temperature
• Time: Steep for 1–3 hours. Flavor peaks around 1 hour. Steeping beyond 3 hours may introduce mild astringency.
• Optional: Add ice cubes before drinking for extra refreshment.

Chilled Brew (Refrigerated)

• Water: 500ml filtered water
• Time: Refrigerate for at least 1 hour. Best between 1–6 hours. Overnight brew is also excellent for deeper infusion.
• Optional: Serve with ice for a cleaner, crisper finish.

Additional Notes

Frequently asked questions about cold brewing tea bags:

• 1 tea bag = 1 infusion recommended for optimal flavor.
• A second brew is possible based on preference, though flavor will be lighter.
• No need to squeeze the bag. Let the infusion happen naturally.
• Consume within 24 hours. Keep refrigerated after brewing.

Ice Brew Guide

Ice brew tea is an ultra-slow extraction method where tea infuses gradually as ice melts, producing a remarkably clean, floral, and low-astringency cup.

Method:

This method relies on melting ice as the sole extraction medium, without added water or agitation.

Place one tea bag beneath 500ml of ice cubes in a glass or carafe. As the ice melts, it slowly infuses the tea. You may leave it at room temperature or refrigerate for a gentler extraction.

Time:

(Longer extraction at lower temperatures results in greater clarity and aromatic precision.)

• Room Temperature (22–30°C / 72–86°F): 45–90 minutes, depending on ambient heat.
• Refrigerated (2–5°C / 36–41°F): 4–8 hours, depending on ice size and volume.

Why Ice Brew?

Ice brewing is especially valued for its ability to preserve the most delicate aromatic compounds in tea.

Ice brewing extracts the tea drop by drop, as the melting ice gradually releases the most delicate compounds. Without heat or agitation, it avoids harshness and draws out a silky texture, round sweetness, and pure floral clarity rarely found in other methods.

Compared to cold brew, ice brew prioritizes aromatic clarity over speed, making it ideal for floral-forward DanCong teas.

Serving Tip:

Add a few fresh ice cubes when serving for extra crispness and visual clarity.

Note:

Best flavor comes from a single infusion. A second brew is possible but will be lighter in taste.

Hot Brew Guide

Hot brewing is the most direct way to experience the structure, depth, and full aromatic range of DanCong tea.

How to Brew

This is our recommended hot brewing method for Jaktea DanCong tea bags.

Pour 300ml freshly boiled water (95–100°C) over 1 tea bag. Cover and steep for 5–10 minutes. Remove the tea bag and enjoy as is, or adjust to taste.

Time

5–10 minutes.

Steeping time directly affects body and intensity: longer infusions deepen aroma and structure, while shorter brews remain lighter and more floral.

What to Expect

Hot brewing emphasizes complexity, warmth, and a fuller mouthfeel.

Hot brewing brings out the full spectrum of aromatics — bold, warming, and complex. The tea opens quickly, releasing top notes, floral undertones, and a rich mouthfeel with structure and depth.

How It Compares

Compared to cold or ice brewing, hot brewing prioritizes intensity and structural depth over softness and sweetness.

Unlike cold brews which highlight a tea’s soft sweetness and smooth texture, hot brews awaken more intensity and complexity. This method is ideal for traditional tasting or slow, mindful moments.

Tips

• Enjoyed best fresh. A second steep is possible, though lighter in flavor.
• Use a lid or cover during steeping to retain heat and aroma.
• Avoid squeezing the tea bag after steeping to keep the flavor clean.

Loose Leaf Cold Brew Guide

Loose leaf cold brewing is a method that allows whole tea leaves to unfurl slowly in cool water, revealing greater aromatic complexity and a clearer expression of terroir.

Ingredients:

The following ratio is our recommended baseline for cold brewing loose leaf DanCong oolong.

3g loose leaf Dancong oolong

550ml cold or room-temperature filtered water

Method:

This approach uses direct leaf-to-water contact for maximum clarity and flavor layering.

1. Place the tea leaves directly into a glass bottle or cold brew pitcher.
2. Add filtered water.
3. Let steep:
   (Steeping time directly influences sweetness, clarity, and tannin balance.)

• Room Temp: 1–3 hours. Best around 1 hour. Avoid over 3 hours to prevent excess tannin release.
• Refrigerated: 1–6 hours. For deeper sweetness and clarity. Overnight is also suitable.

Why Loose Leaf?

Loose leaf cold brew offers a more complete expression of DanCong tea compared to tea bags.

Loose Dancong oolong—especially high-elevation Phoenix Mountain varietals—offers a fuller, more nuanced cold brew experience than tea bags. The leaves unfurl slowly and release layered aromas, with notes of stone fruit, nuts, and floral undertones, often finishing with a signature "shan yun", or mountain resonance.

This kind of cold brew isn’t just refreshing—it’s an expression of terroir. Compared to pyramid tea bags, loose leaf infuses more complexity and depth, especially when steeped with patience.

Tips:

• For clarity, strain leaves before serving.
• Add ice for extra chill.
• Rebrew if desired, though second infusions may be lighter.

Loose Leaf Ice Brew Guide

Refined flavor, steeped in time.

Loose leaf ice brewing is an ultra-slow extraction method where whole tea leaves infuse gradually as ice melts, emphasizing aromatic clarity and minimal bitterness.

How to Brew

This is our recommended ice brewing method for loose leaf DanCong oolong.

• Add 3g of loose leaf Dancong oolong into a glass bottle or carafe.
• Layer with 8–10 standard ice cubes (approx. 250g) directly over the leaves.
• Allow the ice to melt slowly, extracting the essence of the tea.
• Steep at:
  (Lower temperatures and longer melt times yield greater aromatic precision and a softer mouthfeel.)
  Room temperature (22–30°C): 30–90 minutes
  or
  Refrigerated (2–5°C): 2–6 hours
• Optional: Add fresh ice cubes before serving for a crisp finish.

Why It’s Special

Ice brewing is especially valued for preserving the most delicate floral and fruity compounds in DanCong tea.

Ice brewing delivers an exceptionally silky, sweet, and clean flavor, with low bitterness and a cooling smoothness.

The slow melting process gives space for the tea’s floral and fruity notes to unfold delicately—ideal for appreciating the complex layers of Dancong.

Why Loose Leaf Matters

Loose leaf tea is essential for ice brewing, as intact leaves unfold gradually and release layered aromatics over time.

Unlike bagged tea, whole leaves unfurl gradually, releasing more aromatics and capturing the elusive shan yun (mountain resonance) prized in Phoenix Mountain oolongs.

This method highlights the tea’s natural complexity, mineral depth, and a lingering elegance that only true loose leaf can deliver.

Worth the Wait

Ice brew takes time, but it’s a quiet ritual that rewards your patience—with a cup that feels like mist rising over highland forests.

Loose Leaf Gongfu Brew

A Ritual of Precision, Tradition, and Aroma

Gongfu brewing is a traditional Chinese tea preparation method that uses a high leaf-to-water ratio, short infusions, and precise timing to reveal layered aromas and structure.

Experience tea the way it has been cherished for centuries—through the elegant ritual of Gongfu brewing.

This method is especially suited to Phoenix DanCong oolongs, where aroma and mineral resonance (shan yun) unfold across multiple infusions.

Why Gaiwan?

A gaiwan offers unmatched control over infusion speed, temperature, and aroma release.

The gaiwan—a lidded porcelain brewing vessel—is the essence of Gongfu tea.

Unlike modern teapots or mugs, it allows precise control over timing and infusion, while its open form reveals the tea’s full aromatic and visual character.

We recommend a 110ml white porcelain gaiwan for its neutrality, heat retention, and clarity in observing color and fragrance.

Brewing Steps

The following steps outline a classic Gongfu approach optimized for high-aroma DanCong oolong.

1. Preheat Your Tools

Warm your gaiwan, fairness pitcher (gong dao bei), and cups by rinsing with boiling water. This prepares the vessels for optimal heat control.

2. Measure Your Leaves

Add 5–8g of loose Dancong oolong—enough to fill about ⅓ to ½ of the gaiwan volume. Premium leaf deserves generous space and quantity.

3. Optional Leaf Rinse

Briefly rinse with boiling water for 1–2 seconds to awaken the aroma and prepare the leaf. Discard rinse water immediately.

4. High Pour Infusion

Use boiling water (95–100°C), poured in a high stream along the gaiwan wall. This agitates the leaves and releases essential aromatics.

5. Quick Steeping & Pour

For the first 4–5 infusions, cover and pour out instantly—within 3–5 seconds. Each infusion captures a different layer of fragrance and taste.

6. Smell the Lid — "Wen Gai Xiang"

“Wen Gai Xiang” (闻盖香) refers to smelling the warm gaiwan lid to capture the tea’s most volatile top aromas.

After pouring out, lift the gaiwan lid and gently smell the inside surface.

This is where Dancong’s signature floral, fruity, or honeyed aromas concentrate—like the top notes of a fine perfume.

It’s a moment of quiet magic.

7. Later Infusions

Extend steeping time gradually by 5–8 seconds per round, as the tea begins to soften. Flavor transforms—floral fades, mineral and sweetness linger.

8. Always Pour Completely

Ensure every drop is poured out. Leaving liquor in the gaiwan causes over-steeping and bitterness.

Gongfu Secrets

These principles summarize the core mechanics behind effective Gongfu brewing.

• High Temp + Short Steep = Maximum aroma, minimal astringency
• Generous Leaf + Dry Cup = Rich body, clean structure
• Smell the Lid = The purest expression of Dancong’s soul
• Hot Sip, Slow Breath = Best aroma comes in warmth

Beyond technique, Gongfu brewing is also a meditative and sensory ritual.

To brew this way is to enter into conversation—with the mountain, the leaf, the silence.

Each infusion is a note. Together, they compose a fragrance-forward, spirit-lifting experience unlike any other.

This is not just tea. This is Gongfu.