EN
Si Ji Chun ("Four Seasons of Spring") is a refined Taiwanese oolong, one of the best known and most loved on the island. What makes it special is that it can be harvested several times a year: the cultivar is hardy, and Taiwan's climate allows four harvests. This gives the tea a multifaceted, fresh flavor.
The bushes grow at an altitude of 200–600 meters, mainly in Nantou, among blooming gardens. The name reflects the extraordinary freshness of the aroma: it is bright and floral, reminiscent of a spring garden at any time of year. A water temperature of 80–85 °C is important for this tea, as it brings out the clean aroma.
Characteristics
- Type: oolong, light fermentation
- Origin: Taiwan, Nantou, altitude 200–600 m
- Harvest: up to four times a year
- Form: loose leaf
- Flavor: fresh, bright, floral
Aroma and Taste
Dry leaf: a fresh floral aroma with light herbal undertones.
Liquor: light golden and clear; the taste is bright and floral, with a clean freshness.
Aftertaste: light, floral and refreshing.
Why You'll Love It
This is one of the easiest and most pleasant Taiwanese oolongs: it is easy to drink throughout the day, refreshing and uplifting. It suits those who love floral teas and want to get to know Taiwanese oolongs.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 6 g of tea
- Water at 80–85 °C
- Infusions of 10–15 s, then add 5–10 s each time
- The tea holds up for 5–6 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 80–85 °C
- Steep for 3–4 min
- Do not use boiling water, to preserve the floral aroma
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
