Four Seasons Oolong

The tea leaves are withered longer, fermented longer and roasted at very low temperatures, so the scent fades into the background and the taste becomes much more expressive.
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Harvested from the Sijichun cultivar, this tea has a charming fragrance which it is known for and is very popular for the production of simple oolong teas – very fragrant but rather uninteresting. However, with the skill of an experienced tea master one can turn this simple oolong into an outstanding tea with slightly complex characteristics. The tea leaves are withered longer, fermented longer and roasted at very low temperatures, so the scent fades into the background and the taste becomes much more expressive. The fragrance is discreet and long-lasting and the infusion sweet.

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SKU: 330 Categories: ,

Serving tips

For this tea we suggest trying the Gong Fu-style of brewing. The idea behind it is to use a high tea leaf to water ratio and very short infusions. By using more tea leaves and very short infusions, we extract only parts of the full flavor spectrum. This means that this way of brewing lets you taste the tea in “sections”, which makes for a much more nuanced experience. because the flavor unfolds gradually and since a lot of leaf is used, those flavors are also significantly more intense than in western-style brewing.

Grams / 2dl
10
Temperature °C
75-80
Minutes
50 sec
Cups
3

Properties

Body
Floral
Mineral
Roasted