Si Ji Chun Certified Organic Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Astringent, Brown Sugar, Butter, Citrus Zest, Floral, Fruity, Grass, Mineral, Osmanthus, Perfume, Pine, Plant Stems, Red Fruits, Tangy, Wood, Dry Grass, Passion Fruits, Flowers
Sold in
Loose Leaf
Caffeine
Medium
Certification
Organic
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 oz / 90 ml

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4 Tasting Notes View all

  • “A simple, light and refreshing daily drinker kind of oolong. Spring 2017 harvest. Leaf aromas of generic fruitiness, red fruit, perfume, wood, brown sugar, osmanthus, light pine. Substantial...” Read full tasting note
    71
  • “Half a year after I got this tea and more than one year after harvest, I can see some slight development going on. It has definitely darker yellow colour now, a little bit fuller body and for some...” Read full tasting note
    77

From Taiwan Sourcing

Four Seasons Spring oolong is a natural hybrid semi-wild cultivar whose name comes from its continual, and exuberant flushing of ready to pluck leaves. This specimen was originated from the famous Tie Guan Yin region in Taiwan – Muzha, and was discovered accidentally by the local farmer one day. It soon became one of the most popular tea specimen in Taiwan due to its exuberant vitality. This is another of our “three sisters” from Taiwan, and our fresh Four Seasons oolong is vibrant, tangy sweet and almost sour in the mouth. A light and bright tea that is refreshing to drink.

We are proud to offer this classic Taiwanese hand crafted oolong along with her other two sisters as part of our new line of Taiwanese teas. Enjoy!

Certified Organic by MOA International and HKOCC (Hong Kong Organic Certification Centre)!

Harvest: Spring 2017 / 春 貳零壹柒
Varietal: Four Seasons Spring / 四季春
Elevation: 450 M / 肆佰伍拾 公尺
Region: Mingjian / 名間
Fermentation Level: 25% / 分之 廿伍
Roast Level: 0 / 無

About Taiwan Sourcing View company

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4 Tasting Notes

71
477 tasting notes

A simple, light and refreshing daily drinker kind of oolong.

Spring 2017 harvest. Leaf aromas of generic fruitiness, red fruit, perfume, wood, brown sugar, osmanthus, light pine. Substantial liquor aroma. Tastes of dry grass, osmanthus, light fruitiness, clean minerality with citrus zest tingling. Buttery osmanthus and perfumey aftertaste that later becomes evident on the sip. Fairly smooth with some astringency. Maybe a bit old being Spring 2017 harvest; given another year, this would probably devolve into a perfume bomb, so drink fresh! Pretty red-brown oxidized single leaf mixed with green.

Thanks, Togo!

[5g, 100mL porcelain pot, 10s rinse followed by 7 steeps starting at 10s]

Flavors: Astringent, Brown Sugar, Butter, Citrus Zest, Floral, Fruity, Grass, Mineral, Osmanthus, Perfume, Pine, Plant Stems, Red Fruits, Tangy, Wood

Preparation
195 °F / 90 °C 5 g 3 OZ / 100 ML

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77
346 tasting notes

Half a year after I got this tea and more than one year after harvest, I can see some slight development going on. It has definitely darker yellow colour now, a little bit fuller body and for some reason I also got more flowery aromatics on the nose. This is a very pleasant and inoffensive tea overall.

Flavors: Flowers

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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