Si Ji Chun Wulong (Four Seasons Spring Wulong)

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 Dustin
Average preparation
195 °F / 90 °C 0 min, 30 sec

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  • “Figured I’d put this tea through it’s paces today – gongfu style, of course. Disappointed as I was with the store, the two Taiwanese wulongs I bought from teasme are actually pretty good. This is...” Read full tasting note
    74

From Tea's Me (teasme) Christchurch

“Harvested all year round from Jade Mountain in Taiwan, this golden yellow tea has a flowery aroma with a smooth and fruity finish.”

About Tea's Me (teasme) Christchurch View company

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1 Tasting Note

74
8 tasting notes

Figured I’d put this tea through it’s paces today – gongfu style, of course.
Disappointed as I was with the store, the two Taiwanese wulongs I bought from teasme are actually pretty good.
This is the cheaper of the two, at $14.50/50g.

Rinsing. It’s not as cold this morning (and I slept in a little bit later…) so it’s not as steamy. Still smells good though!

First steep: ~30 sec, ~90˚C. Very pale yellow-green liquor. Stronger than it looks.
Aroma: Honey, lilies, vanilla.
Taste: Sweet, subtle, fruity. Milky smooth.

Second steep: ~30 sec, ~90˚C. More colour to it now.
Aroma: As above, though the vanilla note is more pronounced. I sniffed a bunch of things in my cupboard to give myself some ideas to compare it to (I’m really bad at naming smells/tastes), but I’ve forgotten most of them now. Oh well.
Taste: A little more astringency at the back of the tongue, but still smooth, sweet and fruity. Very tasty.

Third and fourth steeps: ~30 sec, ~90˚C.
Flavours and smells are quite pronounced now. Lingers in the mouth for a long time.
I quite like this tea.

Well, four steeps is enough for one morning. My teapot is rather large, so I’ve had almost a litre of this tea now. I’ll give it a break for an hour or two and come back to it later.
All in all, a surprisingly good tea.

Preparation
195 °F / 90 °C 0 min, 30 sec

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