SI JI CHUN
FOUR SEASONS
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Si Ji Chun is a popular Taiwanese wulong tea from Taiwan, known for its consistent quality across multiple harvests. The name “Four Seasons Spring” reflects its ability to produce fresh, aromatic leaves throughout the year. This tea is valued for its smooth texture, bright floral character, and a balanced profile with gentle sweetness and light vegetal notes. MORE
AROMA
Floral, Fruity
TASTE
Creamy, Honey
ALTITUDE: 800 m
HARVEST: Spring, 2026
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Si Ji Chun is a popular Taiwanese wulong tea from Taiwan, known for its consistent quality across multiple harvests. The name “Four Seasons Spring” reflects its ability to produce fresh, aromatic leaves throughout the year. This tea is valued for its smooth texture, bright floral character, and a balanced profile with gentle sweetness and light vegetal notes. MORE
AROMA
Floral, Fruity
TASTE
Creamy, Honey
ALTITUDE: 800 m
HARVEST: Spring, 2026
WULONG TEA is one of the most diverse and technologically sophisticated categories of tea, occupying a unique position between green and red (black) tea. Through partial oxidation and complex processing techniques, wulong tea develops an extraordinary range of aromas and flavors while preserving a rich concentration of naturally occurring polyphenols, amino acids, vitamins, minerals, and aromatic compounds.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
The degree of oxidation in wulong tea can vary significantly, from lightly oxidized floral styles to heavily roasted and deeply oxidized examples. This diversity allows wulong tea to combine the freshness and vitality often associated with green tea with the depth and richness characteristic of red (black) tea. It is believed that regular consumption of wulong tea may support cardiovascular health, contribute to healthy metabolism, assist the body's natural antioxidant defenses, improve mental alertness and concentration, and help reduce physical and emotional fatigue. Traditionally, wulong tea has also been appreciated for its ability to promote digestion, create a feeling of balance and clarity, and support a calm yet focused state of mind.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 99 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Si Ji Chun is a Taiwanese wulong tea produced across various regions of Taiwan, made from the Si Ji Chun cultivar. This cultivar is known for its ability to produce multiple high-quality harvests throughout the year, which is reflected in its name, often translated as “Four Seasons Spring.” It is widely appreciated for its stability, adaptability, and consistently expressive aromatic profile.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The level of oxidation is typically kept relatively light to preserve freshness and highlight the natural floral character of the leaf. The leaves are usually rolled into compact forms, allowing gradual unfolding and layered extraction during brewing.
Si Ji Chun occupies an important position within Taiwanese tea culture as an accessible yet refined wulong style. It is valued for its smooth texture, clarity, and balanced aromatic expression, offering a harmonious combination of floral notes, gentle sweetness, and fresh vegetal nuances. The tea reflects both the versatility of the cultivar and the precision of Taiwanese tea processing techniques.
TERROIR
Si Ji Chun is cultivated across several tea-growing regions of Taiwan, typically at low to mid elevations where the cultivar performs most consistently. The climate is humid subtropical, with abundant rainfall, warm temperatures, and frequent cloud cover. These conditions support continuous growth cycles, allowing multiple harvests throughout the year while maintaining stable leaf quality.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient environment, supporting steady plant development without excessive stress. This contributes to the clarity and softness of the leaf material, which is essential for producing fresh and aromatic wulong teas. Microclimate plays an important role, with morning humidity, diffused sunlight, and consistent air movement regulating plant metabolism. Compared to high-mountain teas, the leaves develop more quickly, resulting in a profile that emphasizes brightness, freshness, and accessibility. The balance between amino acids and polyphenols supports both sweetness and light structure.
Another important aspect is the interaction between terroir and cultivar. Si Ji Chun is well adapted to these environmental conditions, allowing it to maintain aromatic expression across different seasons. Combined with precise processing, this ensures that the tea consistently reflects the fresh, floral, and balanced character associated with this style.
ORGANOLEPTICS
The dry leaf is tightly rolled into small, compact pellets, showing a bright green to jade tone with a fresh and clean appearance. The aroma of the dry leaves is lively and inviting, with notes of spring flowers, fresh greens, and a soft sweet nuance. In a preheated teapot, the leaves begin to open quickly from the first infusion, releasing a bright aromatic profile where floral tones dominate, supported by light vegetal freshness and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a smooth, rounded character.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, soft sweetness, and fresh green nuances. The taste is smooth and refreshing, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The profile remains bright and balanced, emphasizing clarity and accessibility. The aftertaste is clean and moderately long, with a returning sweetness and a fresh, uplifting finish. In the empty cup after drinking, a delicate floral aroma remains, leaving a light and elegant final impression.
Si Ji Chun is a Taiwanese wulong tea produced across various regions of Taiwan, made from the Si Ji Chun cultivar. This cultivar is known for its ability to produce multiple high-quality harvests throughout the year, which is reflected in its name, often translated as “Four Seasons Spring.” It is widely appreciated for its stability, adaptability, and consistently expressive aromatic profile.
The production follows the traditional wulong method, including withering, shaking, partial oxidation, fixation, rolling, and drying. The level of oxidation is typically kept relatively light to preserve freshness and highlight the natural floral character of the leaf. The leaves are usually rolled into compact forms, allowing gradual unfolding and layered extraction during brewing.
Si Ji Chun occupies an important position within Taiwanese tea culture as an accessible yet refined wulong style. It is valued for its smooth texture, clarity, and balanced aromatic expression, offering a harmonious combination of floral notes, gentle sweetness, and fresh vegetal nuances. The tea reflects both the versatility of the cultivar and the precision of Taiwanese tea processing techniques.
TERROIR
Si Ji Chun is cultivated across several tea-growing regions of Taiwan, typically at low to mid elevations where the cultivar performs most consistently. The climate is humid subtropical, with abundant rainfall, warm temperatures, and frequent cloud cover. These conditions support continuous growth cycles, allowing multiple harvests throughout the year while maintaining stable leaf quality.
The terrain consists of gently sloping hills with well-drained soils rich in organic matter. These soils provide a balanced nutrient environment, supporting steady plant development without excessive stress. This contributes to the clarity and softness of the leaf material, which is essential for producing fresh and aromatic wulong teas. Microclimate plays an important role, with morning humidity, diffused sunlight, and consistent air movement regulating plant metabolism. Compared to high-mountain teas, the leaves develop more quickly, resulting in a profile that emphasizes brightness, freshness, and accessibility. The balance between amino acids and polyphenols supports both sweetness and light structure.
Another important aspect is the interaction between terroir and cultivar. Si Ji Chun is well adapted to these environmental conditions, allowing it to maintain aromatic expression across different seasons. Combined with precise processing, this ensures that the tea consistently reflects the fresh, floral, and balanced character associated with this style.
ORGANOLEPTICS
The dry leaf is tightly rolled into small, compact pellets, showing a bright green to jade tone with a fresh and clean appearance. The aroma of the dry leaves is lively and inviting, with notes of spring flowers, fresh greens, and a soft sweet nuance. In a preheated teapot, the leaves begin to open quickly from the first infusion, releasing a bright aromatic profile where floral tones dominate, supported by light vegetal freshness and a subtle creamy undertone. As the infusion develops, the aroma becomes more integrated, combining gentle sweetness with a smooth, rounded character.
The aroma of the liquor is clear and expressive, with a harmonious combination of floral notes, soft sweetness, and fresh green nuances. The taste is smooth and refreshing, with a light to medium body and a clean, slightly silky texture. A natural sweetness forms the core of the profile, supported by floral tones and a mild, well-integrated astringency that adds structure. The profile remains bright and balanced, emphasizing clarity and accessibility. The aftertaste is clean and moderately long, with a returning sweetness and a fresh, uplifting finish. In the empty cup after drinking, a delicate floral aroma remains, leaving a light and elegant final impression.
WULONG
Explore more Wulong Teas from AN SHIM TEA Collection.