Taiwan

Sìjìchūn四季春

sìjìchūn

Origin: Táiwān (台灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Towns...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Si Ji Chun – 'Four Seasons Spring': a productive Taiwanese oolong with a bright gardenia aroma and a fresh, sweet taste.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: Gongfu method: 8 g per 200 ml (tea ratio 1:25). Everyday method: 3–5 g per 250–300 ml. Cold brewing: 5 g per 1000 ml.
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — optimal choice for revealing floral profile. Yíxīng clay teapot (宜興紫砂壺, Yíxīng zǐshā hú) also suitable, though porcelain...
Water Temperature: 90.000000
Brewing Notes: Pour 1000 ml cold water over 5 g tea, place in refrigerator for 4–5 hours. This method reduces tannin and caffeine extraction, giving an especially clean, sweet and refreshing b...
Water Temperature Detail: 90–95 °C for hot brewing. For cold brewing (cold-brew) — cold water (~5 °C), steeping 4–5 hours in refrigerator.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese oolongs from low- and mid-altitude zones. Does not belong to high-mountain teas (高山茶, gāoshān chá); main plantations are located significantly below 1000 m elevat...
Coordinates: Approximately 23°50' N, 120°40' E (core tea zone of Mingjian, Bailing Plateau on the southern tip of the Bagua Mountain range).
Origin: Táiwān (台灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng) — the main production center. Also cu...

Taste

Dry Leaf Appearance: Tightly rolled semi-spherical granules (半球狀, bànqiú zhuàng), tight and compact. Color — dark green with oily luster (墨綠油潤, mòlǜ yóurùn), with light...
Dry Leaf Aroma: Intense, clean floral aroma with distinct gardenia dominance (梔子花香, zhīzihuā xiāng) — Sijichun's calling card. Secondary notes: magnolia (玉蘭香, yùlán xiāng), wild g...
Liquor Aroma: Rich floral spectrum with increasing sweetness. In hot liquor — full, oily floral-fruity bouquet. When cold — cleaner, more transparent floral tone with gardenia accent. In mode...
Liquor Color: With light oxidation — honey-green with golden cast (蜜綠透金黃, mìlǜ tòu jīnhuáng), transparent and clear. With moderate oxidation — orange-yellow, bright and rich (橙...
Spent Leaves: Whole, elastic, fleshy leaves with characteristic "green leaf with red border" pattern — green-olive center and reddish-brown oxidized edges. Leaves are thick and soft...
Taste: Fresh and brisk (鮮爽, xiānshuǎng), with pronounced smooth sweetness (甘滑, gānhuá) and full-bodied aftertaste. Returning sweetness (回甘, huígān) — prolonged, with cool &qu...

Details

Oxidation: 15.000000 - 30.000000
Oxidation Maximum: 30.000000
Oxidation Maximum Detail: 30
Cultivar: Sìjìchūn (四季春, sìjìchūn) — a local Taiwanese cultivar (地方性品種, dìfāngxìng pǐnzhǒng) arising from natural hybridization. Not an officially registered...
Picking: The main advantage of the cultivar — possibility of harvesting up to 6–8 times per year (some sources indicate 4–5 full harvests with additional summer ones). Most valuable — sp...
Phase: Early

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