“Pei Huo” 焙 火 or "roasted" oolong processed by the additional final roasting in baskets over charcoal. This technological method is used before long-term ageing in clay vessels. The raw materials are the autumn harvest of "Si Ji Chun", "Four Seasons" variety, characterized by bright floral bouquet.
The dried tea consists of small noodles of rolled tea of bog-green tones. The aroma is sweet, floral and herbal. The clear liquor has wooden tint.
The bouquet of brewed tea is warm, polyphonic, woody, corny with a hints of roasted chestnuts,
creamy caramel, coffee and berries. The taste is mild, light, sweet, with fine coffee bitterness and sour berry tones. The aroma is delicate, exciting, floral and spicy with honey notes. The refreshing aftertaste is nice.
"Four Seasons" is brewed with hot boiled water of 95-100 ° C in the yixing teapot for Taiwanese oolong or in gaiwan. Take 6 g per 100 ml brewing vessel. The first infusion should be emptied and then make short infusions (just for a second), increasing the infusion time gradually. The tea goes 9-10 infusions.
This is a fine budget Taiwanese oolong. It has complex taste and excellent flavor, easy in brewing and positive. The effect is warming, light tonic.