Taiwan

Si Ji Chun 'Red Pearl'四季春红珠

sìjì chūn hóng zhū

Origin: Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Towns...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Taiwanese oolong with honey-fruit sweetness, caramel, and no bitterness — an affordable pearl.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–7 g per 100–150 ml of water for the gongfu method (功夫茶, gōngfū chá); 3–4 g per 250 ml for steeping in a cup or teapot.
Teaware: Porcelain gaiwan (蓋碗, gàiwǎn) — a universal option that reveals the pure aroma. Yixing clay teapot (宜興紫砂壺, Yíxīng zǐshā hú) — well-suited for oolongs; the porous ...
Water Temperature: 90.000000
Brewing Notes: 3–4 g per 250 ml, temperature 90°C, steeping time — 3–4 minutes. Possible 2–3 re-steepings with increased time.The tea opens up superbly with cold brewing: 5–10 g per 1 L c...
Water Temperature Detail: 90–95°C. High temperature is necessary to unfurl the dense 'pearls' and fully extract the rich taste of the heavily oxidized oolong. Boiling water (100°C) is n...

Origin

Tea Type: Oolong
Origin Country: CN
Province: Taiwan
Category: Taiwanese heavily oxidized oolong. It belongs to the 'red oolong' trend that gained wide popularity in Taiwan after 2008, when the Taitung Branch of the Tea and Beverage...
Coordinates: Approximately 23°51′ N, 120°41′ E.
Origin: Taiwan (臺灣, Táiwān), Nantou County (南投縣, Nántóu Xiàn), Mingjian Township (名間鄉, Míngjiān Xiāng). Mingjian is one of the island's largest tea-producin...

Taste

Taste: Smooth, velvety, enveloping, with a full, 'rounded' body. Virtually no astringency or bitterness even with prolonged steeping. Sweet notes of honey and ripe stone fruits...
Organoleptic Profile Notes: Dense, tightly rolled 'pearl' knots of irregular spherical shape. Colour — dark brown, almost black, with a reddish or bronze sheen. Pellet size — 5–8 mm in diameter. Su...
Sensory O Intensity: 2.000000
Sensory Rb Intensity: 3.000000
Sensory Li Intensity: 1.000000
Sensory L Intensity: 2.000000

Details

Oxidation: 80.000000 - 90.000000
Oxidation Maximum: 90.000000
Oxidation Maximum Detail: 90
Cultivar: Si Ji Chun (四季春, Sìjì Chūn). A natural semi-wild hybrid, a likely cross between Hong Xin Wai Wei Tao and Qingxin cultivars. Bushes are medium to tall, with a dense, we...
Picking: The crop is harvested up to 6 times a year thanks to the cultivar's exceptional productivity. Main harvesting periods: early spring (March–April), late spring (May), summer ...
Phase: Early

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