About TBD° – Tea Be Defined
TBD° was founded in September 2025 in Tokyo by Lasse (German) and Haruka (Taiwan/Japan).
Haruka brings years of experience from CHA-EN, a tea store in Taiwan,
where she worked both in-store and online, managing pop-ups in Tokyo
and building close ties with tea farmers in Taiwan and China.
She also studied under renowned tea masters in Taiwan, gaining deep knowledge of traditional tea craft.
Lasse is an user experience designer from Germany,
with a focus on creating seamless and memorable customer experiences.
He met Haruka in Taiwan, and together they discovered a shared vision:
to modernize the tea experience for today’s world.
Our Philosophy
We respect tradition, but we also believe tea can evolve. Traditional tea ceremonies are beautiful
but often too slow, complex, and inaccessible for modern lifestyles.
At TBD°, we take inspiration from Le Labo, APFR, and Blue Bottle Coffee,
focusing only on what is truly necessary.
We strip away excess, while embracing modern brewing science to unlock deeper flavors.
Our mission:
One cup, full of flavor. A tea experience that is minimal, modern, and unforgettable.
Looking Ahead
We are building toward opening our first TBD° tea café in Tokyo in 2026.
A place where tea is given the same stage as coffee:
freshly brewed, beautifully presented, in a calm and modern space.
For coffee lovers who want another choice,
and for tea lovers who want something more. TBD° is here.
Taiwanese Golden Lily Oolong Tea
¥500 JPY
Unit price perTaste
Creamy, buttery texture with orchid and magnolia florals. Notes of nectarine and apricot sweetness, light caramel. Low astringency; clean, sweet, lingering finish. 
Origin
Taiwan — Alishan Mountain region at high elevation (~1,200-1,500 m). Spring harvests emphasized for floral and milk-like qualities.
Process
Lightly oxidised (≈10-20-15 %) Oolong. Leaves ball rolled. No added flavouring; the “milk” character is natural to the Jin Xuan cultivar.
Selection
Jin Xuan (TRES #12) cultivar. Hand-picked. Minimal chemical inputs; high-altitude microclimates with mist & cool nights help develop flavour. 
 
                            
                          
                       
                            
                          
                       
                            
                          
                      