TAN BEI SI JI CHUN
CHARCOAL BAKED "FOUR SEASONS SPRING"
WULONG
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
2004 Tan Bei Si Ji Chun is a competition-grade traditional Taiwanese wulong that has been carefully aged for more than two decades. Originally crafted using the classic charcoal roasting technique, the tea has continued to evolve over time, developing depth, warmth, and a beautifully integrated profile where notes of dried fruit, wood, spices, and gentle sweetness come together in harmony. The tea has a smooth texture, refined complexity, and the unique character. MORE
AROMA
Honey, Fruity
TASTE
Creamy, Woody
ALTITUDE: 800 m
HARVEST: 2004
WULONG
★ PESTICIDE-FREE GARDENING
Yuchi, Nantou, Taiwan
2004 Tan Bei Si Ji Chun is a competition-grade traditional Taiwanese wulong that has been carefully aged for more than two decades. Originally crafted using the classic charcoal roasting technique, the tea has continued to evolve over time, developing depth, warmth, and a beautifully integrated profile where notes of dried fruit, wood, spices, and gentle sweetness come together in harmony. The tea has a smooth texture, refined complexity, and the unique character. MORE
AROMA
Honey, Fruity
TASTE
Creamy, Woody
ALTITUDE: 800 m
HARVEST: 2004
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. 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.
Taiwan has a long tradition of aging wulong tea, where carefully selected teas are stored for many years under controlled conditions to allow them to develop greater depth, complexity, and character. Unlike teas that simply become old, properly aged wulongs are periodically inspected and, when necessary, gently re-roasted over charcoal to remove excess moisture and maintain their stability. This careful process allows the tea to mature gracefully, gradually transforming its fresh floral notes into a richer profile with dried fruit, wood, spices, and honeyed sweetness.
Aged Taiwanese wulongs are highly valued by collectors and experienced tea lovers not only for their unique flavour but also for the way time softens the texture, integrates the aroma, and creates a remarkably smooth, harmonious cup. In Taiwan, aging is considered an art that requires patience, experience, and a deep understanding of the tea's potential. Time is not simply a measure of age, but an essential ingredient that, under the right conditions, becomes one of the greatest tea masters.
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. Yuchi Township, located in the heart of Nantou County, is one of Taiwan's most distinctive tea-producing regions. Situated at elevations of approximately 600 to 900 meters and influenced by the unique microclimate, the area enjoys abundant rainfall, frequent mist, warm days, and cool evenings. These conditions create a long growing season, allowing tea leaves to develop gradually while preserving their aromatic complexity and balanced composition.
The rolling hills are formed by fertile, well-drained soils rich in organic matter, providing ideal conditions for healthy and vigorous tea plants. Constant humidity and diffused sunlight reduce environmental stress, encouraging the slow accumulation of aromatic compounds while maintaining freshness and natural sweetness. Gentle air circulation and moderate diurnal temperature variation further contribute to the refinement of the leaf material.
The combination of Yuchi's terroir and the adaptable Si Ji Chun cultivar produces teas with a balance, clarity, and elegance. While naturally floral and expressive, the leaves also possess the structure required for traditional charcoal roasting and long-term aging, allowing the tea to evolve beautifully over time while preserving harmony and depth.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, dark brown to chestnut pellets, revealing the unmistakable appearance of a traditionally charcoal-roasted and carefully aged Taiwanese wulong. The aroma of the dry leaves is deep and mature, with notes of dried fruits, roasted nuts, old wood, caramel, and a gentle hint of warming spices. In a preheated teapot, the leaves slowly awaken, releasing an elegant bouquet where baked stone fruits, honey, toasted grains, sandalwood, and delicate mineral nuances become increasingly expressive.
The aroma of the liquor is refined, warm, and layered, combining notes of dried apricots, dates, roasted chestnuts, aged wood, and a subtle sweetness reminiscent of dark honey. The taste is exceptionally smooth and rounded, with a full body and remarkable balance between sweetness, gentle roasted character, and the mellow depth developed through more than two decades of aging. As the session progresses, the tea reveals additional nuances of cinnamon, cocoa, dried longan, and soft medicinal herbs without losing clarity or elegance. The aftertaste is long, clean, and comforting, leaving lingering impressions of honey, warm spices, and polished wood. The texture is dense, silky, and velvety, coating the palate with a rich yet effortless mouthfeel. The energy of the tea is calm, grounding, and deeply meditative, gradually bringing warmth to the body while encouraging stillness, focus, and quiet contemplation.
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. 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.
Taiwan has a long tradition of aging wulong tea, where carefully selected teas are stored for many years under controlled conditions to allow them to develop greater depth, complexity, and character. Unlike teas that simply become old, properly aged wulongs are periodically inspected and, when necessary, gently re-roasted over charcoal to remove excess moisture and maintain their stability. This careful process allows the tea to mature gracefully, gradually transforming its fresh floral notes into a richer profile with dried fruit, wood, spices, and honeyed sweetness.
Aged Taiwanese wulongs are highly valued by collectors and experienced tea lovers not only for their unique flavour but also for the way time softens the texture, integrates the aroma, and creates a remarkably smooth, harmonious cup. In Taiwan, aging is considered an art that requires patience, experience, and a deep understanding of the tea's potential. Time is not simply a measure of age, but an essential ingredient that, under the right conditions, becomes one of the greatest tea masters.
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. Yuchi Township, located in the heart of Nantou County, is one of Taiwan's most distinctive tea-producing regions. Situated at elevations of approximately 600 to 900 meters and influenced by the unique microclimate, the area enjoys abundant rainfall, frequent mist, warm days, and cool evenings. These conditions create a long growing season, allowing tea leaves to develop gradually while preserving their aromatic complexity and balanced composition.
The rolling hills are formed by fertile, well-drained soils rich in organic matter, providing ideal conditions for healthy and vigorous tea plants. Constant humidity and diffused sunlight reduce environmental stress, encouraging the slow accumulation of aromatic compounds while maintaining freshness and natural sweetness. Gentle air circulation and moderate diurnal temperature variation further contribute to the refinement of the leaf material.
The combination of Yuchi's terroir and the adaptable Si Ji Chun cultivar produces teas with a balance, clarity, and elegance. While naturally floral and expressive, the leaves also possess the structure required for traditional charcoal roasting and long-term aging, allowing the tea to evolve beautifully over time while preserving harmony and depth.
ORGANOLEPTICS
The dry leaf is tightly rolled into compact, dark brown to chestnut pellets, revealing the unmistakable appearance of a traditionally charcoal-roasted and carefully aged Taiwanese wulong. The aroma of the dry leaves is deep and mature, with notes of dried fruits, roasted nuts, old wood, caramel, and a gentle hint of warming spices. In a preheated teapot, the leaves slowly awaken, releasing an elegant bouquet where baked stone fruits, honey, toasted grains, sandalwood, and delicate mineral nuances become increasingly expressive.
The aroma of the liquor is refined, warm, and layered, combining notes of dried apricots, dates, roasted chestnuts, aged wood, and a subtle sweetness reminiscent of dark honey. The taste is exceptionally smooth and rounded, with a full body and remarkable balance between sweetness, gentle roasted character, and the mellow depth developed through more than two decades of aging. As the session progresses, the tea reveals additional nuances of cinnamon, cocoa, dried longan, and soft medicinal herbs without losing clarity or elegance. The aftertaste is long, clean, and comforting, leaving lingering impressions of honey, warm spices, and polished wood. The texture is dense, silky, and velvety, coating the palate with a rich yet effortless mouthfeel. The energy of the tea is calm, grounding, and deeply meditative, gradually bringing warmth to the body while encouraging stillness, focus, and quiet contemplation.
"This tea is a true gem for tea connoisseurs and lovers of traditional Taiwanese wulong. It is one of the most balanced, sweetest, and most complete aged wulong I have tasted in recent years. It reminds me of the remarkable competition teas from the late 2000's, when traditional roasting and patient craftsmanship created a character that has become increasingly rare to find today.
Originally produced as a competition-grade tea, it reflects an exceptional level of leaf selection, processing, and long-term aging. Teas created for Taiwan's annual competitions have always held a special place in my heart, as they represent some of the finest expressions a producer can achieve. This particular tea is a perfect example of why such teas deserve to be experienced.
In many ways, this tea inspired us to create our SPECIAL RESERVE collection, dedicated to rare, limited-edition teas of the highest craftsmanship. Beyond its extraordinary flavour, what continues to impress me most is its profound sense of balance, its calming energy, and the feeling that every year of its journey has contributed something meaningful to the cup."
— Andrei Ivanovs, Founder of AN SHIM TEA
Originally produced as a competition-grade tea, it reflects an exceptional level of leaf selection, processing, and long-term aging. Teas created for Taiwan's annual competitions have always held a special place in my heart, as they represent some of the finest expressions a producer can achieve. This particular tea is a perfect example of why such teas deserve to be experienced.
In many ways, this tea inspired us to create our SPECIAL RESERVE collection, dedicated to rare, limited-edition teas of the highest craftsmanship. Beyond its extraordinary flavour, what continues to impress me most is its profound sense of balance, its calming energy, and the feeling that every year of its journey has contributed something meaningful to the cup."
— Andrei Ivanovs, Founder of AN SHIM TEA
WULONG
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