Four Season Spring Oolong / Si Ji Chun Tea Taoyuan (四季春)

This is Four Season Spring Oolong from Lala mountain in Fusing town, Taoyuan county.

This tea is also called four seasons like spring. The point is that all harvests are so good, like first spring harvest. This is one of the youngest oolongs, its history began in the 80's of the last century.

Tea grows at the altitude of 800 meters, the leaves are harvested in the early spring time of their fall and tea is produced about 6 times a year. Usually bud, one young leaf and two mature leaves are harvested. Harvest starts early in the morning to late night.

Leaves are left to dry in the sun for several hours. Thereafter, they are moved into special boilers, where they slowly ferment before roasting.

This tea is hand cutting.

This tea is lightly-oxidized tea.

Oolong Four Seasons helps relieve tiredness, tones and adds strength and improves the mood, the perfect tea to finish lunch or dinner. Very useful for weight loss.

Leaves: light golden color and rolled into a small balls

Taste

Tea has intense floral aroma and delicate fruity taste without any bitterness or dryness. Aftertaste is rich and sweetish.

Brewing

Warm up the tea pot with the boiling water, put 3 grams of tea, and pour small amount of the boiling water into the tea and pour out, then pour 225-250 ml of boiling water and cover tea pot for 3-5 minutes before serving.

Boiling temperature – 90-95°C (195-205°F).

You can use this amount of tea 3 to 4 times.

The tea leaves come unrolled for full flavor.

Additional information

This is one of the traditional ways of brewing. Depending on individual gustatory preferences you can vary brewing time from 35s to 5 minutes.

You can also use Chinese traditional way of brewing - spilling, using Gaiwan and brew for 3-5 second each time.

Please note, that it is natural tea with high content of active elements, including caffeine, and minerals and some unusual feelings could appear. In that case we recommend decrease quantity of dry leaves and brewing time.