Nantou Si Ji Chun (1/4 lb)
OT075 - Nantou "Four Seasons" Oolong | In Pursuit of Tea
Nantou "Four Seasons" Oolong | In Pursuit of Tea
This oolong tea is locally known as Si Ji Chun, which means four seasons like spring- it's harvested not just in spring, but year-round. Grown at Luku in the famous region of Nantou, Taiwan, the leaves are lightly oxidized, paintakingly rolled into balls and sorted. The combination of these characteristics, combined with the farmer Mr. Lu's experience, results in a wonderfully fragrant tea that can be infused many times.

Country: Taiwan
Region: Nantou County
Tasting Notes: floral, lilac
Year of Production: Spring 2013

Stock Status:(Out of Stock)
Product Code: OT075

    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.
  • Temperature: 212 F (boiling)     Time: 3 minutes
    Amount: 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.
  • For more about brewing tea, visit our Brewing Notes page.

Average Customer Review: 5 of 5 | Total Reviews: 1 Write a review.

  0 of 0 people found the following review helpful:
Nantou Oolong August 17, 2010
Reviewer: ELIZABETH BERGAN from ALBANY, NY United States  
This is by far my favorite tea; smooth and delicious mouth and wonderful fragrance. I enjoy a cup first thing in the morning to awaken my senses.

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