That passion drove us to trek mountains and walk the rows in which the tea leaves grow, witness the fermentation process, sit at the table where the tea is first brewed, and taste for ourselves exactly how to steep the perfect cup of tea.

Oolong is at the core of STILL. It is a tea held between green and black, taking its time through a craft of partial oxidation that fewer and fewer places still practice at this level. It is not a trend we’re following. It is the tea we built STILL around.

Along the way, we noticed a gap in both the Taiwan and global tea market.

In Taiwan, competition trophies narrows the definition of quality tea, leaving many outstanding tea underrated. The way Taiwanese drinks tea is changing: coffee culture is growing, convenience formats are winning daily habits, and the export pathway that once carried Taiwan oolong to the world has quietly gone unused.

In other markets abroad, health-conscious consumers are developing a genuine daily ritual around tea, and Taiwan oolong keeps surfacing as the natural next step for palates ready to move past blended, uniform leaves. But quality varies shipment to shipment, documentation is thin, and the story of the tea — who grew it, how, where remains untold.

STILL is bringing the unique craft and taste of Taiwan oolong to the world.

Join us on this journey.