Four Seasons Tea Information
A popular “everyday” Oolong – economically priced, available all year round and a great tasting Oolong. We stock the spring and winter harvests which usually yield the highest quality batches of this tea.
The medium roast adds a slightly more richer and fuller flavor.
Farming Methods: Machine cut. Low pesticide
Production: 15 – 20% oxidized. Medium roast
Other notes: Four Seasons Oolong tea was founded accidentally by a tea farmer in the Mu Zha area in Taipei, almost like a tea growing wild in his garden. Interesting to note that one characteristic of this tea is its somewhat strong vigor and wildness. This farmer happened to notice that some of his tea plants were growing exceptionally fast while his other regular tea plants were not even beginning to bud. So he nurtured & planted a field of this tea and discovered he could get up to 7 or 8 harvests per year. It could even be cropped in early or late winter. Thus the name Four Seasons Oolong. Because Four season plants yield a large quantity of tea each year, more and more tea farmers have started to grow Si Ji Chuan (Four seasons) tea plants during recent years.
Most of the Four Season Oolong tea is now grown in the Song Po Ling region of Mingjian, Nantou County, Central Taiwan. This tea growing region produces the largest quantity of machine cuts Oolong teas in Taiwan.
Four Season Oolong has a fresh flowery aroma. Some people say it is similar to Chinese Tieguanyin, probably partly because of its strong aroma & possibly because Tieguanyin also possesses a somewhat “wild”& vigorous characteristic.