Leonardo da Vinci and Tea: What’s the connection between these two? Thomas Shu, known as the “Taiwan Tea Ambassador,” has found the perfect “tea brewing code” inspired by the “golden ratio” propagated by this artistic genius.
Discovered by the ancient Greek mathematician Pythagoras, the “golden ratio” (1.618:1 or 1:0.618) was later formally named “golden section” by Plato. It has been widely applied in the fields of Eastern and Western architecture, design, and music throughout history, becoming a measure of beauty and harmony. Da Vinci’s study and application of the golden ratio in human anatomy have had a profound influence on artists since the Renaissance. Growing up in tea gardens in Taiwan and spending half of his life involved in tea processing, brewing, and promoting, Thomas Shu realized the essence of tea brewing from the golden ratio.
He discovered that the brewing process of each Taiwanese tea, including water temperature, ratio of tea leaves to water, and brewing time, possesses inherent harmony. Even minor adjustments during brewing can affect the taste and aroma of the tea. Shu believes that, just as Da Vinci tirelessly pursued perfect human proportions in artistic creation, it’s challenging for novice tea brewers to grasp its unique patterns.
Observing detail-oriented Japanese people who prefer to carry 135ml thermos bottles, Shu noted that their precision in tea brewing details reflects a cultural philosophy of seeking ultimate experiences. After multiple experiments, he found stability in using a 5-ounce teapot for brewing tea; 5 ounces is approximately 150ml, close to 135ml. He marveled at this coincidence, akin to Da Vinci’s adherence to the “natural law” concept – the existence of all inventions must have meaning.
Shu often recommends using a 5-ounce teapot to first-time tea drinkers and brewers because it represents the “golden ratio” for novices. Based on this, he developed three oolong tea blends (Emerald, Golden, and Ruby) tea bags meant to be steeped directly in a 5-ounce teapot, allowing loose leaves to fully steep and unfold, transforming tea drinking into a conscious daily ritual.
He jokingly noted how Thomas Sullivan invented large tea bags for making iced tea in 1904, which Thomas Lipton transformed into 2g small tea bags for hot tea in cups in 1952. Now in 2025, Thomas Shu replaces traditional tea bags with a more immersive experience, redefining the art of tea.
Promoting tea in the United States for nearly half a century, Shu discovered that stable pricing signifies confidence in product quality for consumers. Rarely adjusting prices due to market fluctuations, he instills a sense of trust in his brand among the public.
Transitioning from emphasizing “tea varieties and names” to focusing on experience and mindset, Shu not only preserves tradition but also cleverly transforms it into modern storytelling, aiming to guide Western consumers in understanding the relationship between tea and lifestyle, inspiring them to discover the allure of tea.
“As Taiwan’s tea production accounts for only 0.2% of the global total, we should focus on producing high-quality oolong tea,” he encouraged. Shu further advocates for people to experience tea in different ways, breaking free from stereotypical impressions of tea culture.
The tea bags developed and produced by Thomas Shu in 2025 are “whole leaf,” of superior quality, pre-measured, and packed for precise enjoyment. Whether a novice or enthusiast, using any 5-ounce teapot or 135ml thermos bottle allows one to easily master the “golden ratio” of tea brewing.
He recommends tasting a cup of Emerald oolong before meals, pairing Golden oolong during meals, and concluding with a cup of Ruby oolong after meals; appreciating and savoring tea according to personal preferences to find one’s own tea-drinking code. ◇