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.