Sijichun Taiwan Nantou Specialty-Four Seasons Spring Oolong Tea Loose Leaf
2 Flavors: Floral (Light) & Fruity (Roast)
Item: Sijichun Four Seasons Spring Oolong Tea
A. 50g +/- 5% of each loose leaf in 2 sealable pouches
B. 150g +/- 5% of each loose leaf in 2 vacuum-sealed pouches
Cultivar: Si Ji Chun
Sijichun, plucked from Taiwan's peculiar Four Seasons Spring tea cultivar, first found in the Muzha area, was believed a hybrid of the Wuyi cultivar and Qingxing cultivar. Mr. Lee, the tea farmer from Mingjian Nantou, transplanted this cultivar from Muzha to Mingjian, and found it high yield in every season. Therefore, Mr. Lee named the cultivar Sijichun Four Seasons Spring (which means prosperous in four seasons). Nowadays, Sijichun is in great demand in the Hand Shake Drink market globally.
In addition to stringent management of planting, Sijichun oolong tea was handcrafted to popular oolong tea with two flavors, one is light with a floral aroma, while the other one is roasted with a fruity hint. This Four Seasons Spring oolong was strictly selected as a higher grade oolong tea, and crafted to nice refreshing, and fruity flavors to this tea, with floral notes and hints of a fruity flavor, possessing a particularly pure and strong fresh flower fragrance plus smooth taste, with which you tea lovers won't miss it out.
The water to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.