The Origins Of Our Four Season Oolong Teabags
One of the most famous Taiwanese Oolongs, so named because of the Si Ji Chun cultivars ability to produce an exquisite quality tea leaf throughout the four seasons of the year, is a wonderfully sweet mountain tea with a complex flavour. Featuring a medium to high caffeine level and tasting something between a green and a black tea, the infusion from this exceptional loose leaf tea is perfect for those who are new to Oolongs, or wish to discover a different everyday classic that is affordable in comparison to some teas within this category.
Our single-origin Four Season Oolong tea leaves begin life on a tea plant within a farm situated within the second smallest township in Taiwan; Mingtan. Falling within the only landlocked county of Taiwan, Nantou, the farm sits at an elevation of 350m above sea level and to produce this tea, tea leaves are plucked from the plant in Spring. Once complete, they will be withered, then left to cool, tossed, fixed by heat, rolled and dried. The result of this laboured process is a collection of tightly rolled leaf pellets that are dark green and brown. Once steeped, this oxidised Oolong imparts a beautiful light-yellow hue. On the nose, the aroma from the brew is floral, with notes of freshly roasted nuts. The mouthfeel is buttery, light and creamy with a floral bouquet and clean aftertaste.
Alternatives to this Taiwanese loose leaf tea
This tea is perfect cold-brewed for those who like to experiment or intend to enjoy this tea on a warm day. Alternatively, our Tie Guan Yin, or Iron Goddess of Mercy, is a luxury Oolong that comes from Fujian Province, China, and brings with it a similar, yet more refined, experience.