This Four Seasons Oolong (Si Ji Chun) is a wonderfully aromatic lightly oxidised oolong grown around Mingjian Township in Nantou County, Taiwan. It is an expressive tea, yet it makes a very refreshing drink. This particular batch is from a spring crop, plucked in November 2017.
Four Seasons Oolong is named after the cultivar that is used to make this aromatic tea, Si Ji Chun (四季春), which started appearing in Taiwan in 1980’s. It is said that one farmer near Taipei noticed a tea bush in his garden growing much quicker than others. He planted that particular tea bush more systematically and could harvest leaves from it throughout the year, including during winter time when the bushes are normally dormant.
Si Ji Chun has become very popular in Taiwan, as well as other countries, such as Thailand and Vietnam. It favours low altitude conditions but also provides farmers with a consistent crop throughout the whole year. The leaves that are plucked from Si Ji Chun plants have a fresh and light flowery aroma year round, hence it is often referred to as Four Seasons Spring. Even though some prefer to call it ‘Four Seasons Spring’, we find it can create some confusion as to when the actual tea was plucked.
We source this Four Seasons Oolong direct from our farmer in Taiwan. The family of the farmer has been producing oolong teas for generations now, and the skill and care taken to produce this excellent Four Seasons Oolong is very much evident. The leaves are tightly rolled bright green pearls that unfurl further in your teapot with each steep. This tea possesses a strong aroma that is most reminiscent of honeysuckle (jasmine or lily of the valley according to others). The liquor is smooth and light, with a taste that is floral and sweet with a slightly creamy finish.
This Taiwanese Four Seasons Oolong tea is best brewed at 90°C for 3-5 minutes according to your taste and can be brewed multiple times, increasing steeping time with each next brew if desired.