Si Ji Chun Four Seasons Oolong Tea

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Thomas Edward(Toad)
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  • “Wonderful, Steeped in the gaiwan using short steeps of 30 seconds up to 1 minute this one brews up a pale yellow color with a smooth almost buttery flavors to me, this is also very nice to feel in...” Read full tasting note
    toadman208 456 tasting notes

From Siam Tee Shop

DMS Si Ji Chun Four Seasons Oolong Tea, rolled, handpicked, from Doi Mae Salong, North Thailand, is harvested from a special, relatively “modern” tea plant species that was developed in the 1980 in Taiwan’s Alishan mountain region and imported in North Thailand first in 1994. The Four Seasons hybrid is particularly characterized by two features: 1. The Four Seasons plant owes its name to the fact that produces virtually four “spring” harvests in a year, where other tea plants after the spring harvest, which is usually considered as the year’s best harvest, will show a gradual decline in quality. 2. The Four-Seasons plant is relatively altitude-indifferent, i.e. other than most tea plant species it produces the same high quality tea leaves in lower altitudes as it does in higher ones.
In North Thailan, the plant finds – especially in the mountain region of Doi Mae Salong, where this tea is still exclusively handpicked – at altitudes between 1200 and 1800 meters and a seasonal change of a rainy, a hot and dry and a cool period in a 4-months rhythm optimal climate and geographic conditions, which are very similar to these in the tea plant’s region of origin.

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1 Tasting Note

456 tasting notes

Wonderful, Steeped in the gaiwan using short steeps of 30 seconds up to 1 minute this one brews up a pale yellow color with a smooth almost buttery flavors to me, this is also very nice to feel in the mouth velvety smooth. The steeped leaves have a nice floral aroma that is absent in the liquor. It leaves a pleasant taste lingering in my mouth like a sweet aftertaste very nice.

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