Additional Information
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$ 1.44 – $ 19.20
Lot 1208 is the lightly-baked sibling of the fresh, unbaked Lot 1207 available here. It was oven-baked by Yuwen, our resident tea maker and prize-winning tea refiner, in the following days after receiving the fresh new Spring 2023 production of Four Seasons Oolong in late March 2023. If you follow-us, you will have read that Yuwen usually insists on waiting a full season before baking teas. This remains true for deeper or more complex refining through baking or firing that result in very distinctive transformation in the taste and aromatic profile of the original freshh tea, like when producing Dong Ding oolong tea, for example. When light baking is concerned, the objective is to highlight the natural character of a fresh tea by giving it a more defined foundation and texture that will best showcase its aromatics. This is why lightly-baked teas are celebrated just as much as fresh unbaked teas and are best refined as soon as a fresh new Lot is available and drunk as fresh as possible. If you experienced our previous lots of this tea, you will notice a thicker feel and wider-ranging palette of sweet baked goods that evokes a trip to a pastry shop. The jammy sweetness is also topped with lingering floral notes that are still present despite the baking. Mr. Ji’s already expressive Lot 1207 was a great canvas for this new baked creation from Yuwen which adds a layered complexity and generosity to the texture. We invite you to try both Lot 1207 and 1208 to experience the difference. It is not a surprise that all the different variations our family proposes around the Si Ji Chun cultivar remain yet again some of the most popular teas we propose. We are, after all, based in the Township where Four Seasons tea rule. This is the lifeblood and pride of our community!
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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.
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 particular Lot has received further attention. This time from our own Tea master who has diligently light baked this tea to deliver a rounder and sweeter body and finish while still preserving the floral aroma.
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Timo (verified owner) –
What a bake of a legendary spring lot. It’s just right to me. Well done!
[email protected] –
Superb combination of aromas!
Patricia Dufresne (verified owner) –
This tea is soo good! I have to try all the tea that I ordered first but this one goes on my re-purchase list for sure! It has a happy kind of taste 🙂