Si Ji Chun, “Four Seasons” is one of the most popular Taiwanese oolongs, that has appeared in the 1980s as a result of tea varieties selection in Muzha region (North Taiwan, Taibei). It was produced in "Da Tou Hui" ("brilliant ringleader") tea farm. So the original name of this tea was "Da Tou Hui Zi Zhong" or "The Son of brilliant ringleader." But it has become really popular when it got a beautiful, euphonic name "Si Ji Chun" or "Four Seasons" due to vivid vegetation. "Si Ji Chun" is gentle, light flavor and floral aroma in any season, despite the fact that it grows on a low altitude. The harvest occurs up to 6 times a year. The tea leaves are processed by repeated rolling, light fermentation and medium roasting.
The dried tea consists of small noodles of rolled tea of bog-green tones with tiny stems. The aroma is sweet, floral and spicy. The clear liquor is very light green-yellow.
The bouquet of brewed tea is light, cheerful, herbal-floral, with notes of lilac and peach, herbs and fruit candy, lime and pumpkin seeds. The taste is fresh, mild, juicy, sweet, with fine acidity,
and a bit astringent in a high concentration. It has a delicate floral fragrance. Long, refreshing aftertaste.
"Four Seasons" is brewed with hot boiled water of 95 ° 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 10 infusions.
This is a nice, budget tea for an everyday tea time. It is light, cheerful, easy to infuse, and very positive. The effect is refreshing, light tonic and optimistic.
