Making a cup of tea is undeniably a form of art. From England to Japan, different cultures have varying processes for brewing the perfect cuppa. In my Taiwanese family, my mom would bring out her traditional zisha tea set whenever guests came around. She’d warm up the clay teapot with hot water, rinse out the crumpled leaves, wash the cups with this first flush of light tea, and repeat. Every time, the result was utterly divine oolong, so full-bodied and fragrant that I’m instantly transported to the mountains of Nantou, one of the biggest tea-producing counties in Taiwan (and where my mom is coincidentally from).