Four Seasons Spring
Oolong Tea
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Four Seasons Spring
Four Seasons Spring
Four Seasons Spring

Four Seasons Spring is lightly oxidized, tightly rolled, ball-shaped oolong tea that is harvested twice each year in Taiwan's central highlands.



Qty:

Aromatic and flavorful with

notes of fresh-cut gardenia, freesia

blossoms and tropical fruits

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.

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
low
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.

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