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Nantou Four Seasons (4 oz)
This tea is made from a cultivar that can be harvested year-round-
Si Ji Chun
, which means four seasons like spring. Itís grown in Ming Jian Township in mountainous Nantou County, Taiwan. The mature leaves are lightly oxidized and rolled into ball shapes; as they open through multiple infusions, a sweet flavor and lush, orchidlike aroma is released.
floral, orchid, sweet
Year of Production:
Stock Status:In Stock
Nantou Oolong Si Ji Chun (Four Seasons)
From Harvesting to Final Roast
Four Seasons Oolong is a relatively new varietal developed during the 1980's in the Nantou region of Taiwan. Grown at an elevation of 800m, the leaves are hand picked from early spring to late fall, and produces four to six flushes per year.
Picking usually involves one bud, one young leaf and two mature leaves. Picking starts early in the morning, and goes throughout the day. The teas are initially left to sun dry for a few hours. This is usually done indoors or outside (if the weather conditions are favorable). The leaves are then transferred to round bamboo trays to dry on racks for several more hours indoors, so the leaves can slowly oxidize before the farmers "kill the green". This is done by putting the leaves in a large tumbling dryer oven, which halts the oxidization process. Harvesting the leaves to processing it to the "mao cha" stage usually takes up to 24 hours. After that point, the final roasting begins. Our Nantou Oolong is approximately 30% oxidized, and roasted for four hours.
The leaves then undergo a process of repeated rolling, kneading and shaping. Later, the larger twigs and coarse leaves are separated from the quality rolled leaves. This is a labor intensive sorting process that requires a sharp eye and a quick hand! Hand sorting is mostl
y done by the women, and during the peak spring season one can see family members young and old busily sorting and grading over flat trays.
Our Nantou Oolong is golden in color, with an intensely floral aroma. Coating the throat with a smooth and silky taste, this light and fragrant green oolong is best enjoyed using higher-temperature water with a relatively short steeping time. We've found that it accompanies light foods and desserts exceptionally well; feel free to experiment!
Start with your favorite spring or filtered water. Do a quick rinse to preheat the teaware and awaken the leaves. Use a large strainer basket to allow the leaves to open and release their flavor.
212 F (boiling)
4g / 6 oz serving = 1 heaping teaspoon
Play with the amount of tea, the water temperature, and steeping time to re-steep - rely on taste, not color. Get to know the tea! Try it gong-fu style - use a lot of leaf and short steeps for multiple infusions.
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