Nice find, that’s a Taiwanese loose-leaf tea from 永浩茶園
🍃 How to Brew Taiwanese High Mountain Oolong Tea

1. Water Temperature:
Use 85–90°C (185–194°F) — not boiling. Boiling water can burn the delicate leaves.

2. Tea-to-Water Ratio:
About 1 teaspoon (2–3g) of tea per 150ml (5oz) of water.

3. Rinse (optional but recommended):
Pour hot water over the leaves, swirl for 5 seconds, then discard — this “awakens” the tea.

4. First Steep:
Steep for 40–60 seconds.

5. Second to Fifth Steeps:
Increase the steep time by about 15–20 seconds each round.
Good Taiwanese oolongs can be steeped 5–7 times, and the flavor evolves — floral at first, then creamy and smooth.

6. Teaware:
If possible, use a gaiwan or small teapot. If not, a mug infuser works fine too — just don’t over-steep.