The famous Taiwanese oolong «Four seasons of spring» was made in Liaomi tea farm (Nantou County) in May 2018 from the first spring shoots of the cultivar Si Ji Chun.
In appearance: large olive-green pellets of twisted tea shoots. The fragrance is intensive, spicy-floral. The liquor is transparent, with yellow hue.
The bouquet of ready-made tea is bright and multifaceted, floral-herbaceous, with notes of lilac, melon and spice. The fragrance is high, affective, spicy-floral. The taste is full-bodied and rich, oily, sweetish, with light berry sourness – varies during the tea drinking, shimmering in many nuances.
Brew tea with hot water (80-90°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5 seconds. After that do short steeps (just for 1 second), increasing steeping time for each subsequent step, if necessary. You can repeat this method up to 12 times.
Oolong « Four seasons of spring » is an excellent choice for ceremonial drinking – long, multifaceted and bright. It relieves fatigue and tension, refreshes perception and gives minutes of pure joy.
