Eco-Farmed Four Seasons Spring Black Tea


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  • Flavor: Berry compote, sugarcane aroma. Brown sugar/citrus flavors. Finishing notes of Bergamot and molasses.

    Garden: This young farmer inherited his family farm and transitioned to organic farming methods 13 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: Hand-picked, Songboling, small batch, spring 2023

    Elevation: 400m

  • This Black Tea made, from hand-picked, whole-leaf, naturally farmed Four Seasons Spring cultivar, offers a full-bodied, complex character of Black Tea. It has a bolder character than other small-leaf type Black Teas, yet with a complexity that clearly sets it apart from Black Teas produced from large-leaf Assam strains.

  • This source of Four Seasons Spring Black Tea is distinctive for two main reasons. First, it 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. Secondly, 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!

    Our friend lives in the Songboling tea producing region, and his home factory is equipped for Black Tea processing, which was built by his grandfather, but was dormant for many years before this new development. He has repurposed his inherited factory for the production of naturally cultivated Black Tea from a nearby region. He processes his Black Tea himself, using his own factory, which reduces cost and allows him to market it at competitive prices. This also is the kind of sustainable business approach that we are committed to supporting in the local industry. His produce of "small leaf type" Oolong from his own organic farm is processed by a nearby modern tea factory designed to make Green Oolong, in the fashion of High Mountain Oolong.

    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.

  • ​Brewing Guide: ​6g tea in 300ml 90°C water. Steep for 2 minutes. Re-steep. Adjust to taste.

    Cold Brew: Use 5g 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 25mL 90-95°C water. First brew 50 seconds, second brew 40 seconds, third brew 50 seconds. Can be brewed 4 to 6 times.

Customer Reviews

Based on 4 reviews
michelle mielru
Not your ordinary black tea!

Not your ordinary black tea! This tea can be intense or light (depend on how much tea leaves you use). The tea gives citrusy, berry, and woody aroma. No nutty. 99% smooth (1% astringent "bite"). Such complex and pleasant tea. Definitely recommended.


This tea is wonderful all around. It had a full flavor of honey and light fruity notes and it was very smooth. I like it for "Western" style brewing and it tasted good through about four steepings. This would be a good tea to use as an example of what a black/red tea can be for friends or family who have only had tea bag tea.

Tobias Lehmann
Simply the best red tea

This is simply the best red tea that I have ever tried in my life as a tea connoisseur. This tea is comparable to the red tea from South Korea's Jiri-mountain area but it has a much deeper sweet character and represents the full-bodied and complex character of typical Taiwanese Black Tea. It clearly sets apart from black teas produced in Mainland China such as Keemun or Lapsang Souchong. I will definitely order this tea from you again.

So great to hear Tobias! Thank you! Yeah, we feel like the Four Seasons Spring cultivar shines when processed as a Black Tea. Our Eco-Farmed GABA Oolong is also made prominently from Four Seasons Spring leaves. The heavy or full oxidation takes all the floral character and transforms it into a sweeter, fruity character that still maintains complexity and intrigue. Thanks again for your feedback!

Robin Barber

How does Taiwan create such amazing black teas. This one is a great example of the unexpected and complex flavors that Taiwan seems to be able to bring out in tea that no one else seems to be able to do.