Pearl Tea

Táiwān Sì Jí Chún Hóng Chá台湾四季春红茶

Táiwān sìjìchūn hóngchá

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

Tea notes

Brewing, origin and taste.

Red tea from the 'Four Seasons Spring' cultivar: floral-honey aroma and soft sweetness without bitterness.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–7 g per 100–150 ml water (flash steeping method, gongfu cha); 3 g per 200–250 ml (steeping in cup).
Teaware: Porcelain gàiwǎn (蓋碗, gàiwǎn) — optimal choice, allowing full revelation of aromatics. Yixing clay teapot (for red teas/black teas) or thick-walled porcelain teapot al...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Higher temperature helps reveal the fullness and depth of red tea (black tea) aroma.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Taiwan
Category: Taiwanese red tea (black tea) from varietal oolong raw material. Represents a modern direction in Taiwanese tea cultivation, using classic oolong cultivars for red tea (black te...
Coordinates: 23.83° N, 120.70° E (Mingjian area, Nantou).
Origin: Táiwān (臺灣, Táiwān), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Mínjiān Xiāng), Sōngbǎi Ridge area (松柏嶺, Sōngbǎi Lǐng...

Taste

Dry Leaf Appearance: Semi-spherical, tightly rolled granules of dark brown or black color with an oily sheen, characteristic of teas that have undergone the bao rou stage. Shape resembles pearls — r...
Dry Leaf Aroma: Bright, rich, with distinct floral notes (gardenia, cassia, lilac) — heritage of the oolong cultivar. These notes are complemented by hints of honey, caramel, and ripe fruits (p...
Liquor Aroma: Intense, multi-layered. Honey-floral notes dominate with an undertone of dried fruits and light spice. As it cools, notes of pastry and sweet biscuit emerge.
Liquor Color: Bright, clear, from golden-orange to reddish-amber. In a gaiwan, it plays with warm honey highlights.
Spent Leaves: Leaves of copper-brown or dark chestnut color, elastic, open well when brewed. Retain distinct floral aroma. Leaf shape — characteristic spindle-shaped with pointed ends.
Taste: Soft, smooth, enveloping, with pronounced natural sweetness and almost complete absence of bitterness and astringency. Honey-fruit tones (plum, apricot), floral nuances, and lig...

Details

Oxidation: 90.000000 - 100.000000
Leaf Shape: Pearl
Oxidation Maximum: 100.000000
Oxidation Maximum Detail: 100
Cultivar: Sì Jí Chún (四季春, Sìjìchūn) — a local Taiwanese cultivar of *Camellia sinensis var. sinensis*, arising through natural sexual reproduction (自然有性繁殖, z&#23...
Picking: Thanks to practically continuous vegetation, harvesting is possible up to 6–8 times per year. For red tea (black tea) production, spring (February–March) or autumn-winter harves...

Где купить

Этот сорт продаётся в нашем магазине — оформление и оплата на shop.thetea.app.

Latest teas from the catalog