Origin: Nantou, Taiwan Cultivar:四季春 Si Ji Chun “Four Seasons Spring” Harvest: December 13, 2022 Elevation: 880m
Dong Pian translates as “Winter Sprout” and represents a very particular harvest. This tea is crafted from the Si Ji Chun, or “Four Seasons Spring” oolong tea cultivar. You may be familiar with our standard Four Seasons Spring oolong, but Dong Pian is a unique harvest of this tea cultivar that can only be made in the peak cold of the winter season.
Typically, after the final winter harvest, tea bushes are dormant for the cold season. However, if young leaves grow late before dormancy, we can harvest this unique micro-lot that is renowned for its smooth and dewy body with anomalistic, heady fragrance. With slow growth, special withering and unique fermentation performance in lower winter temperatures, the tea can possess the noteworthy umami and floral fragrant characteristics of Gao Shan Cha, or High Mountain tea, even if produced in lesser elevations.
Dong Pian has a classic sweetness with a ripe apple fragrance and a long-lasting gardenia flower aroma.
Traditional Preparation
Add 7g to a Gaiwan or Gongfu teapot (per 150ml). Use 212°F boiling water. Don’t rinse this tea. Infuse 1st brew for 45 seconds - 1 minute. Infuse 2nd brew for 30 seconds. Repeat several times at 30 - 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.
Origin
Nantou, Taiwan
About this Product
Origin: Nantou, Taiwan Cultivar:四季春 Si Ji Chun “Four Seasons Spring” Harvest: December 13, 2022 Elevation: 880m
Dong Pian translates as “Winter Sprout” and represents a very particular harvest. This tea is crafted from the Si Ji Chun, or “Four Seasons Spring” oolong tea cultivar. You may be familiar with our standard Four Seasons Spring oolong, but Dong Pian is a unique harvest of this tea cultivar that can only be made in the peak cold of the winter season.
Typically, after the final winter harvest, tea bushes are dormant for the cold season. However, if young leaves grow late before dormancy, we can harvest this unique micro-lot that is renowned for its smooth and dewy body with anomalistic, heady fragrance. With slow growth, special withering and unique fermentation performance in lower winter temperatures, the tea can possess the noteworthy umami and floral fragrant characteristics of Gao Shan Cha, or High Mountain tea, even if produced in lesser elevations.
Dong Pian has a classic sweetness with a ripe apple fragrance and a long-lasting gardenia flower aroma.
Traditional Preparation
Add 7g to a Gaiwan or Gongfu teapot (per 150ml). Use 212°F boiling water. Don’t rinse this tea. Infuse 1st brew for 45 seconds - 1 minute. Infuse 2nd brew for 30 seconds. Repeat several times at 30 - 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.
