Sijichun Taiwan Four Seasons Spring (Fruity) Oolong Tea

A Oolong Tea from


83 / 100

Calculated from 18 Ratings
Tea type
Oolong Tea
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Oolong, Oolong Tea, Oolong Tea Leaves
Butter, Floral, Vegetal, Astringent, Citrus, Coriander, Creamy, Gardenias, Grass, Orange Blossom, Stonefruits, Vanilla, Apricot, Cinnamon, Nutmeg, Peach, Sweet
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Loose Leaf
Fair Trade, Vegan
Typical Preparation
Use 3 oz / 80 ml of water
Set water temperature to 190 °F / 87 °C
Use 5 g of tea
Steep for 3 min, 15 sec
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22 Tasting Notes View all

“Ooh! This one’s really good! It clearly tastes like an oolong, and I definitely taste a fruitiness moreso than floral taste. This is really, really delicious! I’m actually rather surprised! The...” Read full tasting note
“Made the last 3 grams of this western style with the below prep details. I think overall I’m a fan of the shorter, multiple steeps. Green oolongs in general tend to be too vegetal for me to enjoy...” Read full tasting note
“Steeped for 6 minutes at 85 as suggested, but tastes a bit “overcooked”. Not astringent, or bitter, just overdone. Liquor is a light sunflower yellow. Has a strong oolong taste and smell, but...” Read full tasting note
“This is tied with the Pou Chong for favorite sample from Fong Mong Tea!. Thank you, Fong Mong! I made this gong fu style this morning. A quick rinse, maybe five seconds, released buttery aromas,...” Read full tasting note


Sijichun, plucking from Taiwan peculiar Four Seasons Spring oolong tea leaves, in addition to stringent management of planting, Taiwan fruity oolong tea (Sijichun) was made by artisans to refine into circumspect & traditional oolong tea. This Four Seasons Spring oolong was strictly selected as a higher grade oolong tea, possesses particularly pure and strong fresh flower fragrance plus smooth taste which you, tea lovers, won’t miss it out.

Brewing tips:

The water used to steep these tea should be about 85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150c.c. of water. A steeping time of about 6 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 amount 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 ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.


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