Baguashan Four Seasons Oolong Tea, Lot 403

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Floral, Spices, Sugarcane
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
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Average preparation
205 °F / 96 °C 0 min, 45 sec 4 g 3 oz / 88 ml

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2 Tasting Notes View all

  • “Dry leaf: HONEY, FLORAL: honey, fragrant floral (lily of the valley), lactose “milkiness”, bittersweet floral (potpourri) Smell: HONEY, VEGETAL: malty honey (like boiled honey or sweet malt used in...” Read full tasting note
    80
  • “This leaf smells like my brothers bo which make me worried… I’m not even joking, how is that possible? Anyways, brewed this up with two infusions in a kyusu to drink. Nice mouth feel that sticks...” Read full tasting note

From Taiwan Tea Crafts

The lively character of this semi-wild strand simply tastes like happiness in a liquid form! This is a surprisingly expressive tea, very aromatic, with distinct fresh spring notes that evokes lilies of the valley and jasmine. It is very refreshing and fun to drink. Some people say it is very much like Chinese Tie Guan Yin. Most of the four season oolong tea is grown right here in our own Township of Mingjian in Nantou County, Taiwan. This area, at an elevation of between 100 to 400 m above sea level, has the largest concentration of tea growers on this island and produces the largest quantity of tea in Taiwan. This Lot 403 is made by our good friend Mr. Yi, our long-time collaborator, who we always turn to for the best Si Ji Chun tea one can buy. His family, like ours, has been sowing the red earth of our community and rolling little green pearls of delight for generations now. It shows in each cup you will sip!

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2 Tasting Notes

80
155 tasting notes

Dry leaf: HONEY, FLORAL: honey, fragrant floral (lily of the valley), lactose “milkiness”, bittersweet floral (potpourri)

Smell: HONEY, VEGETAL: malty honey (like boiled honey or sweet malt used in beer brewing), green stem

Taste: FLORAL, HONEY, FRUIT: bittersweet green, fragrant floral (lily of the valley), honey. Aftertaste has lemon/citrus notes, hints of light red fruit, green apple. One infusion had a light almond/marzipan note.

Flavors are pleasant; there is nothing “bad” about the tea. However, my experience is that it’s just very light. Frankly, it reminded me of later infusions of some higher-quality Taiwanese oolongs. No big flavors in the mouth or aftertaste, no staying power in terms of infusions and re-brews. Personally, I think spending a little extra money on a higher-quality oolong is worth the upgrade in experience.

Preparation
205 °F / 96 °C 0 min, 45 sec 4 g 3 OZ / 88 ML

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1109 tasting notes

This leaf smells like my brothers bo which make me worried… I’m not even joking, how is that possible?

Anyways, brewed this up with two infusions in a kyusu to drink. Nice mouth feel that sticks around. Taste is on the low spectrum of floral with some vegetable in there. Was hoping for something stronger. This would be ideal to drink outside or by itself, wouldn’t do well with food. I’m more of a shan lin xi or dong ding type of guy, but oolong is still the best type of tea so this made me happy :)

Daylon R Thomas

Shan Lin Xi have become a preference for me too. But you are a cause for that. Lucky me sent me some of Eco-Cha’s and it was incredibly fruity.

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