Emptied the bag into my press added chocolate mint and steeped 3 minutes. As I found with my hojicha, the roasted aroma is greatly intensified when steeping with this method. I used a coffee filter in a strainer to pour through. This worked a lot better than trying to clean the press screen afterrwards. The taste difference between bag and no bag is not as intense as with the hojicha but the mint/oolong combo does seem a little more unified this way.