SI JI CHUN
FOUR SEASONS
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Si Ji Chun, also known as "Four Seasons" is one of the most popular cultivars used in Taiwan. Famous for its sweet floral and fruity notes this tea is a beautiful example of high-quality Taiwanese wulong tea. MORE
AROMA
Floral, Fruity
TASTE
Creamy, Honey
ALTITUDE: 800 m
HARVEST: Spring, 2023
WULONG
★ PESTICIDE-FREE GARDENING
Lugu, Nantou, Taiwan
Si Ji Chun, also known as "Four Seasons" is one of the most popular cultivars used in Taiwan. Famous for its sweet floral and fruity notes this tea is a beautiful example of high-quality Taiwanese wulong tea. MORE
AROMA
Floral, Fruity
TASTE
Creamy, Honey
ALTITUDE: 800 m
HARVEST: Spring, 2023
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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
FOUR SEASONS OOLONG from LUGU, NANTOU, TAIWAN
ORIGIN
SI JI CHUN translates to "spring of 4 seasons", and is named after a cultivar developed in 1980. It got its name because of its ability to produce the same quality harvest four times a year. Today, this tea is one of the most popular cultivars used by local tea masters to produce their teas. This cultivar is famous for its sweetness, floral note, and beautiful honey color of the infusion. This cultivar is so successful and versatile that it is grown far beyond the island of Taiwan, and in its homeland, this tea has become a modern classic.
This tea was grown in a persitice-free environment, on a plantation located at an altitude of more than 800 m, in the city of Lugu, Nantou Country, Taiwan. The tea leaves are rolled into neat lumps, a shape that has become the signature shape of Taiwanese wulongs. With further brewing, the lumps will open into a combination of 'bud and three leaves'.
ORGANOLEPTICS
Dry tea leaves have a bright floral, honey, and slightly herbal aroma. By warming the tea, you can notice baked, fruity motifs. The warmed tea leaves continue to reveal vanilla, floral, and slightly marine notes. Rinsed tea leaves reveal notes of baked fruits, cinnamon, and fresh dough.
The taste is sweet and soft, with floral, fruity, and vegetal notes. The tea has a signature Taiwanese oily texture that creates a pleasant mouth sensation. The empty bowl has a sweet sugary, vanilla, and floral aroma. The taste is rich and intense, with subsequent brews turning into cream and honey motifs. The tea leaves a long, sweet aftertaste.
SI JI CHUN translates to "spring of 4 seasons", and is named after a cultivar developed in 1980. It got its name because of its ability to produce the same quality harvest four times a year. Today, this tea is one of the most popular cultivars used by local tea masters to produce their teas. This cultivar is famous for its sweetness, floral note, and beautiful honey color of the infusion. This cultivar is so successful and versatile that it is grown far beyond the island of Taiwan, and in its homeland, this tea has become a modern classic.
This tea was grown in a persitice-free environment, on a plantation located at an altitude of more than 800 m, in the city of Lugu, Nantou Country, Taiwan. The tea leaves are rolled into neat lumps, a shape that has become the signature shape of Taiwanese wulongs. With further brewing, the lumps will open into a combination of 'bud and three leaves'.
ORGANOLEPTICS
Dry tea leaves have a bright floral, honey, and slightly herbal aroma. By warming the tea, you can notice baked, fruity motifs. The warmed tea leaves continue to reveal vanilla, floral, and slightly marine notes. Rinsed tea leaves reveal notes of baked fruits, cinnamon, and fresh dough.
The taste is sweet and soft, with floral, fruity, and vegetal notes. The tea has a signature Taiwanese oily texture that creates a pleasant mouth sensation. The empty bowl has a sweet sugary, vanilla, and floral aroma. The taste is rich and intense, with subsequent brews turning into cream and honey motifs. The tea leaves a long, sweet aftertaste.
AN SHIM TEA - TAIWAN
Try one of the best Taiwanese tea from AN SHIM TEA COLLECTION