Taiwan’s must-have Si Ji Chun tea is a low-oxidation Wulong tea whose name means “The Four Seasons of Spring”. As its name suggests, this tea can be harvested very well in all seasons, and always with a quality worthy of the best spring harvests. This tea cultivar is very widespread, particularly present in the central region of Nantou. The leaves, a very pretty green, give us both a generous scent of flowers and also nuts. The liquor is clear and shiny. On the palate, the floral side is particularly pronounced with notes of white flowers that persist in the mouth as well as a very pleasant vanilla side that brings sweetness. Little by little, aromas of nuts such as almond develop and bring roundness to the infusion. Finally, the tasting ends with very slightly sweet notes, reminiscent of osmanthus flower and dried apricots, which leaves a very pleasant sensation in the mouth. This tea is a very good daily tea, which brews both hot and cold.
5g / 25 cl
90 ° C
5 infusions: 90s / 60s / 60s / 90s / 120s