Four Season Oolong Natural Farming

Moderately oxidized oolong from a Sijichun cultivar (Four Season Oolong), grown in 300 – 350 m altitude in Nantou County nearby Ming Jian town, west Taiwan. Tea was grown and processed by Mr. Chen who grows tea in Natural Farming style, in harmony with surrounding nature without any chemical fertilizers and pesticides. Slight oxidation 10 – 15 %, traditinal tight rolling into middle sized balls of a light green colour, with a soft sweet cooling flowery aroma, a hint of vanilla, strawberries and rapsberries. Transparent light green in a cup with a distinct flowery aroma of heavier rosy tones. Soft creamy flavour with a hint of exotic fruits, vanilla and a bit malty aftertaste.

How to brew Four Season Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.

Four season Oolong

is named after the varietal from which it is made. This hearty tea bush was discovered by a tea farmer in his tea garden in the district of Muzha, near Taipei. It is said to be a kind of wild tea. The character of this tea is also wild and vigorous. The farmer had noticed that some of the tea trees in his garden where growing very fast when others didn't even have any tea leaf buds yet. So, he planted these bushes more systematically and found he could harvest them 7-8 times a year, even in the winter time when tea bushes are usually dormant. So, this hearty varietal was given the name “Four Season Oolong” to match the vivacious character of this tea plant which yields a large quantity of tea per year. Therefore more and more tea farmers have started growing this “Si Ji Chun” plant in the last 10 years.