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Taiwanese Jasmine Oolong Sìjìchūn
Taiwan
Taiwanese Jasmine Oolong Sìjìchūn台湾四季春茉莉乌龙
Táiwān sìjìchūn mòlì wūlóng, Táiwān sìjìchūn mòlì wūlóng
- Origin
- Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉...
- Tea type
- Oolong Tea
- Caffeine Level
- Medium
- Gongfu Water Temperature
- 92.000000
Tea notes
Brewing, origin and taste.
Bright jasmine aroma, smooth buttery oolong texture, and year-round enjoyment — the ideal everyday tea.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Tea Amount
- 5–7 g per 150 ml (flash steeps) or 2–3 g per 250 ml (steeping).
- Teaware
- Porcelain gaiwan or glass teapot — vessels that don't absorb odors, to preserve pure jasmine aroma. Yixing teapot not recommended — clay will absorb jasmine.
- Brewing Notes
- 85–95°C. Lower (85°C) — to emphasize jasmine delicacy; higher (90–95°C) — for base oolong richness.5–10 g per 1 L cold water, 4–8 hours in refrigerator. Excellent...
- Gongfu Water Temperature
- 92.000000
- Gongfu Tea Grams
- 6.000000
- Gongfu Water Ml
- 100.000000
Origin
- Tea Type
- Oolong
- Origin Country
- CN
- Province
- Taiwan
- Category
- Scented Taiwanese oolongs (台灣花茶, Táiwān huā chá).
- Coordinates
- ~23°50' North latitude, ~120°40' East longitude.
- Origin
- Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng) — the largest center for Sijichun production and scente...
Taste
- Dry Leaf Aroma
- Bright, intense jasmine — clean, natural, without chemical notes. In the background — light sweetness and herbaceous character of Sijichun (orchid, lilac).
- Liquor Aroma
- Rich, dominant jasmine. In good versions — light fruity (peach, apricot) and creamy notes from the base oolong.
- Liquor Color
- Clear, from light yellow to golden-amber.
- Spent Leaves
- Whole leaves from light green to olive color; edges slightly reddish (traces of oxidation).
- Taste
- Soft, smooth, refreshing. Jasmine sweetness harmonizes with the herbaceous-floral base of Sijichun. Light pleasant acidity. Astringency minimal or absent. Aftertaste — fresh, ja...
- Organoleptic Profile Notes
- Dense semi-spheres of emerald-green or olive color. Individual jasmine buds may be present (decorative; main aroma is absorbed by the leaf).
Details
- Oxidation
- 25.000000 - 40.000000
- Oxidation Maximum
- 40.000000
- Oxidation Maximum Detail
- 40
- Cultivar
- *Jasminum sambac* (sambac jasmine) — the same species used in classic Fújiàn jasmine teas (茉莉花茶, Mòlì huā chá).
- Phase
- Early
- Early Months
- 4,9
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