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Flavor: Bold, floral/garden fresh aroma. Savory, flowery flavors. Pleasant sweet/spicy lingering perfume aftertaste.
Garden: This tea comes from a young farmer who inherited his family farm and transitioned to organic farming methods 15 years ago. He processes his crops of the Four Seasons Spring cultivar as lightly oxidized, unroasted Oolong, as well as Black Tea and White Tea. The combination of organic raw produce and local expertise from this historical tea growing region offer consistent quality specialty teas year-round.
Harvest: Songboling, Machine harvested, medium batch. Winter 2024.
Elevation: 400m
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This winter batch of tea was significantly oxidized, which in effect added a savory herbal component to the classic bold floral character the of Four Seasons Spring cultivar. It offers a substantial and complex flavor profile that leaves the palate clean and refreshed. The Four Seasons Spring cultivar is by nature exceptionally fragrant, with pronounced floral notes — particularly when it is processed as a "green Oolong". This innate character of flavor profile comes through in the Black Tea made from this strain as well. It is more complex, sweeter and has a more readily received flavor. In other words, you don't need to be a connoisseur to appreciate it!
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This source of Four Seasons Spring Oolong Tea is organically grown — without the use of chemical fertilizers which tend to produce a more "artificially enhanced flavor" in the tea leaves. When tea plants are fed more natural food, and the soil is encouraged to be more "alive" with its micro-biology, the plants offer a more natural character in the flavor profile of the brewed tea. The yield from this organic farm is only 1/3 of what the neighboring conventionally farmed Four Seasons Spring can produce. This is the most substantial testimony to the farmer's commitment to produce quality over quantity.
Four Seasons Spring: A Taiwanese Breed
Around 1981, a Mu Zha tea farmer in Taipei County discovered a naturally occurring hybrid oolong in his tea garden that proved to be particularly suitable to the climate on Taiwan. Since then, it has gained popularity for its reliable produce and unique flavor and character. Now it is cultivated extensively as a signature oolong tea that is unique to the island of Taiwan. The name “Si Ji Chun” was chosen for the plant’s prolific year-round leaf growth, allowing for at least four harvests annually that produce a fresh, fragrant character of tea that is unique among oolongs.
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Brewing Guide: 8g tea in 300ml 90°C water. Steep for 2 minutes. Re-steep. Adjust to taste.
Cold Brew: Use 6g of tea per liter of water. Brew tea at room temperature for 2-3 hours, and enjoy. Or you can put your cold brew bottle in the fridge to brew overnight and be ready to drink the next day.
Gongfu Brew: Use 1g tea per 16 mL 100°C water. First brew 50 seconds, second brew 40 seconds, third brew 50 seconds. Can be brewed 4 to 6 times.
