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Four Season Oolong: Si Ji Chun
  • Four Season Oolong: Si Ji Chun

    Introduction:

     

    The Four Season hand roasted Taiwan Oolong serie contains four different products that are made using different local tea tree cultivars as well as different oxidation and roasting levels,  resulting in four distinctive and unique flavour profiles.

     

    The series comes in two options: 1) regular packagings of  50g of loose tea packed in foil and paper based jars;  and 2) 10 x 3g of  small tea bags that are designed to be used for cold brew tea,  packed in a sealed alumninum foil bag.  The four products are respectively Four Season Spring, Jin Xuan, Dark Roast and Red Oolong. You can find information on each product in the below sections. 

     

    Crafting Techniques and Planting Condition: 

     

    Hand roasted with charchoal using traditional methods, produced and packaged locally in Nan Tou City, Taiwan. Charcoal roasting is considered to be one of the most time consuming and complex method of roasting due to its many variables, therefore requiring skillful craftsmen to operate. It helps to alleviate unplesant and the raw smell of the tea leaves, reduce water content, lower the caffaine content and to generate a unique complex and in-depth flavour. 

     

    The oolong tea used in this serie are all harvested from the Song Bai Ling Tea plantation located in Nantou County, south of the Ba Gua Mountain where the elevation is around 500 m. The plantation features a terraced terrain; the climate is humid and misty all year round; and the unique red earth is rich in nutrients that faciliates tea plantation growth. 

     

    Si Ji Chun

     

    Four Season Green/ Si Ji Chun, a local tea variety originally found in the wild. Very hardy, extremely cold resistant and prosperous with consistent high quality fragrance and flavour throughout the four season, therefore is named “Four Season Spring”. 

    Featuring a enduring floral note that resembles gardenia flowers, a long lasting sweet finish and recurring aroma in the mouth, golden yellow colour, and a light and mellow texture.
     

    Oxidation Level: Light (20 -25 %)
    Roasting: Light (20-30%)

     

    • Brewing Recommendations

      Four Season Spring/Jin Xuan

      Cups/Teapot: 
      Use 5- 6g Tea for 1L of Water | 100°C | Brew for 6-7 min

      Kung Fu Tea Method: 
      Use 6-7g Tea for 120 ml-150ml Water | 100 °C | 
      Infuse for 15s for the first brew, and 25s for the second brew,
      add 10s for every subsequent brew. 

       

    100,00leiPrice
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