Si Ji Chun, “Four Seasons Spring”, is a popular Taiwanese oolong cultivar that grows and is harvested almost all year round. The leaves are rolled into small, tight pellets and lightly oxidized, so the cup is bright and floral, with a soft, fresh sweetness and very little astringency.
Gaiwan: 5–6 g per 100 ml, water at 90–95 °C (194–203 °F), 30 seconds for the first infusion, adding 5–10 seconds each round; 5–6 infusions.
Mug: 3 g in 300 ml of 90 °C water for 2–3 minutes; resteep 2–3 times.
Ingredients: Oolong tea. Storage: Keep sealed, cool and dry, away from light and strong odors.
We haven’t tasted this batch yet; tasting notes describe this style of tea in general.
- Origin: Taiwan high-mountain style (as labeled by the supplier)
- Type: Oolong tea, lightly oxidized
- Net weight: 150 g
- Packaging: Vacuum-sealed bag
- Shipping: Ships from Shenzhen, China – see Shipping & Handling
