Taiwan Tea Popular Sijichun Taiwan Four Seasons Spring Oolong Tea Loose Leaves (2 flavors)
jLteaco
Sale price
$17.60
Regular price
$19.36
Sijichun Nantou Specialty-Four Seasons Spring Oolong Tea Loose Leaf
2 Flavors: Floral (Light) & Fruity (Roast)
Item: Sijichun Four Seasons Spring Oolong Tea
Pack size: 150g +/- 5% of each loose leaf in 2 vacuum-sealed pouches
Cultivar: Si Ji Chun
Features:
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.
Tea Reviews
Brewing tips:
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.
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I brewed with a gaiwan, with shorter steeps the first tasting, then brewed it in a teapot with a longer steep. The dry leaf is fragrant and to me it smells quite fresh and vegetal, with the fruit and floral aromas being more subtle here. That changed with brewing.
I used 2g of leaf for the gaiwan, giving them a rinse before steeping. I opted to begin with a 15 second infusion time for the first, then added 5 seconds with each following infusion for a pattern of 15, 20, 25, etc. The liquor first appeared a very pale sunny golden yellow and gained a little more colour as infusions progressed. The aroma was sweet and grassy.
I found the mouthfeel of this tea was smooth, a little bit squeaky, and had just a hint of astringency I found more at the back of my throat with the lingering green aftertaste. There is definitely fruity and floral flavours here, more so fruity. There’s sweetness but also an interesting tartness, sometimes reminding me of cherries, goji berries, even citrus – a little bit hard to put a definitive finger on, because the flavours are complex and shifting slightly from infusion to infusion. I’m loving this! With that fruitiness is floral notes with butter and legumes, a verdant grassy note. This tea definitely tastes spring-like. I carried on for 9 infusions before a final long steep that brought out that familiar foggy mountain air note.
I brewed with a gaiwan, with shorter steeps the first tasting, then brewed it in a teapot with a longer steep. The dry leaf is fragrant and to me it smells quite fresh and vegetal, with the fruit and floral aromas being more subtle here. That changed with brewing.
I used 2g of leaf for the gaiwan, giving them a rinse before steeping. I opted to begin with a 15 second infusion time for the first, then added 5 seconds with each following infusion for a pattern of 15, 20, 25, etc. The liquor first appeared a very pale sunny golden yellow and gained a little more colour as infusions progressed. The aroma was sweet and grassy.
I found the mouthfeel of this tea was smooth, a little bit squeaky, and had just a hint of astringency I found more at the back of my throat with the lingering green aftertaste. There is definitely fruity and floral flavours here, more so fruity. There’s sweetness but also an interesting tartness, sometimes reminding me of cherries, goji berries, even citrus – a little bit hard to put a definitive finger on, because the flavours are complex and shifting slightly from infusion to infusion. I’m loving this! With that fruitiness is floral notes with butter and legumes, a verdant grassy note. This tea definitely tastes spring-like. I carried on for 9 infusions before a final long steep that brought out that familiar foggy mountain air note.