Known locally as “Si Ji Chun”, this batch of Four Seasons oolong comes from one of Katie Yen’s lower level tea gardens near Sun Moon Lake in the famous tea growing area of Nantou, Taiwan. The cultivar Si Ji Chun translates to “four seasons like spring”, and means that Four Seasons Oolong tea can be harvested 4 times a year in the same quality as one would expect in the Spring. This is a lovely, uncomplicated to prepare tea that can be infused multiple times. Bright and floral in character with an undercurrent of orchids, jasmine, lily and even honey, this is a mellow and fruity tea with a nice buttery finish. We love it. What do you think?
While this tea can of course be prepared “western style” in a teapot using ca. 6 g tea for 500 ml of water and making 1 – 4 infusions of 2 – 3 minutes each, we strongly recommend trying it gong fu style so that you can fully appreciate how the tightly rolled leaves unfold to reveal their beautiful scent and complex flavour notes. If you do this, use the same amount of tea (ca. 6 g) for 120 ml of water, make a first infusion of 15 – 20 seconds, then add 5 seconds for each subsequent infusion. This should allow you to make approximately 5 – 6 infusions during which you will experience how the aroma and flavours develop with each steeping.
OriginSun Moon Lake, Nantou County, Taiwan
FlavoursHints of flowers and honey
Temperature80 - 90°C
From controlled organic cultivation