Additional Information
Season | Spring 2023 |
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Starting at $ 1.20
This Spring 2023’s Lot 1207 confirms that we’ve made the right choice in Mr. Ji as our new maker of Four Season’s fragrant oolong tea. After 2 years of working with him, not only does he produce stellar quality tea, this Spring, we’ve also been rewarded with a better price that we’ve immediately extended to you. Mr. Ji is an experienced grower and producer that is known by our family since the previous generation was in charge. Mr. Ji grows a variety of cultivars in his secluded garden surrounded by a wooded belt – a perfect setting for an organic conversion garden. The garden is not yet certified but produces a generously expressive bouquet of liquid flowers as is expected from the Si Ji Chun cultivar. Last winter’s more predictable weather pattern with good sustained cold spells has helped produce this expressive Lot 1207 despite the lack of rain all throughout the spring growing season that resulted in much lower yields. Fans of our previous lots will not be disappointed as this one gains in amplitude in the body and texture of the brew with a more classic, slightly more oxidized process of the leaves. Mr. Ji produces his Four Season Tea with the same care and dedication as he would with a high-priced high-mountain oolong. It shows in each cup you will sip! The lively character of this semi-wild strand simply tastes like happiness in a liquid form! This is a surprisingly expressive tea, very aromatic, with distinct fresh spring notes that evokes lilies of the valley and jasmine. It is very refreshing and fun to drink. Some people say it is very much like Chinese Anxi Tie Guan Yin. You might also wish to consider our Lot 1206 Baguashan Bao Zhong made by Mr. Ji exclusively for us under our supervision and produced with the same Si Ji Chun cultivar.
A sweeter, creamier lightly-baked version of this same Lot 1207 is available here: Baguashan Lightly-Baked Four Seasons Oolong Tea
Season | Spring 2023 |
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Style of tea | |
Picking Date | |
Oxydation level | |
Baking Level | |
Terroir | |
Administrative Region | |
Picking Style | |
Cultivar(s) Used | |
Garden Elevation |
Lot 244 – Winter 2013
(Nov. 2013 – March 2014)
“Four Season oolong has a fresh, vivid, flowery aroma. This is a surprisingly expressive tea, very aromatic, with distinct fresh spring notes that evokes muguet and jasmine. It is very refreshing and fun to drink. Some people say it is very much like Chinese Tie Guan Yin. Most of the four season oolong tea is grown in the Songboling area of Mingjian township in Nantou, Taiwan. This area, at an elevation of between 100 to 500 m above sea level, has the largest concentration of tea growers on this island and produces the largest quantity of tea in Taiwan, many of them originating from organic farms. This Lot 244 comes from our very own tea fields no. 1 and 2 which are not sprayed with any pesticides. It was picked on May 24, made during a full moon night, and ready the following morning. We will modestly say that the moon was in a favourable mood that May night and has graced us with quite an enjoyable tea. You may also wish to consider the sister Lot 245 which has undergone a nice low temperature, light baking that delivers a rounder and sweeter body and finish.”
Lot 377 – Winter 2014
(Nov. 2014 – March 2015)
“This Lot 377 is made by our good friend Mr. Yi, our long-time collaborator, who makes some of our best teas. His family, like ours, has been sowing the red earth of our community and rolling little green pearls of delight for generations now. It shows in each cup you will sip!”
Four season tea is named after the varietal from which it is made (Si Ji Chun). This hearty tea bush was discovered by a tea farmer in his tea garden in the district of Muzha, near Taipei. It is said to be a kind of wild tea. The character of this tea is also wild and vigorous. The farmer had noticed that some of the tea trees in his garden where growing very fast when others didn’t even have any tea leaf buds yet. So, he planted these bushes more systematically and found he could harvest them 7-8 times a year, even in the winter time when tea bushes are usually dormant. So, this hearty varietal was given the name “Four Season Oolong” to match the vivacious character of this tea plant which yields a large quantity of tea per year. Therefore more and more tea farmers have started growing this “Si Ji Chun” plant in the last 10 years.
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Polina (verified owner) –
This is my favorite wulong of all times, and TTC did not disappoint with the one that came in my order. It is very fresh and fragrant. Great treat to my nose and my mouth!
Timo (verified owner) –
To say that this one evokes jasmine is an understatement. It handles high temperatures well, and sustains its floral essence brew after brew.
Marcello –
done in 3 infusions at 1:75 ratio for 2 minutes each @ 86 degrees celcius
aromas of dry leaf
rainforest, very ripe peach and honeydew, floral bouquet (especially rose) but of white, yellow, pink flowers.
aromas of infusions
yellow floral, icing, cupcakes, sweet custard, heavy syrup, rootbeer spices, horseradish/wasabi, chai tea spices (especially cardamom and cinnamon), pear skin, steamed bamboo
flavors of infusions
Chai tea spices (cinnamon, cardamom, clove) watery, thin, mineral driven (hard water), blurry/dull flavor, floral focused, hits a rich oily texture and quickly falls off into a confusing short finish (green/yellow floral), has the bitterness of fruit skins in later infusions.
Overall, while being quite fragrant, the flavor doesn’t live up to expectations. It does noticeably improve after its first infusion in becoming more balanced overall, but it is still quite subtle.