Four Seasons Spring
About this tea
Four Seasons Spring is lightly oxidized, tightly rolled, ball-shaped oolong tea that is harvested twice each year in Taiwan's central highlands. Made from the Si Ji Chun, ("Four Seasons Spring") cultivar, Jade Oolong has a golden-green, medium-bodied infusion with a very floral, long-lasting aromatic complexity evocative of fresh gardenia, freesia blossoms and tropical fruit. Grown at elevations of 500-850 meters above sea level in the Mingjian Village of Nantou, Taiwan.
Origin
Mingjian Village, Nantou, Taiwan
Cultivar
Si Ji Chun
Harvest
April - June
Ingredients
Oolong tea
Ingredients
Oolong tea
Origin
Mingjian Village, Nantou, Taiwan
Cultivar
Si Ji Chun
Harvest
April - June
Caffeine Level
Low
Based on a 8oz cup of tea made with suggested steeping method relevant to the tea type. An average cup of coffee contains about 90 – 120 mg / 8oz cup.
0 MG
100 MG
Preparation
- Imperial
- Metric
Traditional Preparation
Water Temperature: 200°F
Leaf to Water Ratio: Fill 25% of a porcelain gaiwan with tea.
Steep Times: 1st infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes.
For more oxidized, aged or baked teas, we recommend a 5-10 second rinse preceding the first infusion. Discard the water after rinsing.
