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Sijichun Taiwan Four Seasons Spring Oolong Tea Loose Leaves (2 flavors)


販売価格 $8.85 通常価格 $9.74


Sijichun Taiwan Nantou Specialty-Four Seasons Spring Oolong Tea Loose Leaf 

2 Flavors: Floral (Light) & Fruity (Roast) 

Item: Sijichun Four Seasons Spring Oolong Tea


Pack size:

A. 50g +/- 5% of each loose leaves in 2 sealable pouches

B. 150g +/- 5% of each loose leaves 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 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 floral aroma, while the other one 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, possess particularly pure and strong fresh flower fragrance plus smooth taste, which you tea lovers won't miss it out.


Tea Reviews 

Brewing tips:


The water used 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 uncurl for full flavor. 

For the 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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