Country of Origin: Taiwan
Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: pale green gold
Whenever I get asked for Taiwanese oolong vendor recommendations, +Eco-Cha Artisan Teas is one of my immediate go-to. I’ve been writing about and enjoying their teas for close to five years now. Andy and Nick have both been contributors on the blog as well as inside the pages of Tea for Me Please Quarterly. Trust me when I say that these guys really know their stuff.
Four Seasons is produced from the Si Ji Chun variety, which is so named because of its ability to be harvested four times a year. I find that it often gets written off when compared to sexier high mountain teas like Dong Ding but Four Seasons is still one of my favorite oolongs. As Eco-Cha explains on their website, this particular tea is actually only harvested three times a year. The tea garden where it was sourced is a prototype for sustainable tea farming.
The taste was intensely floral with notes of orchid and a noticeably viscous mouthfeel. Later infusions transitioned to more fruity aromas with a refreshingly vegetal finish. Crisp pear and sweet apples were what came to mind as I sipped. The leaves of this tea were handpicked and it shows in the end product. I couldn’t help but marvel at the whole bud sets that I pulled from my gaiwan. It performed equally well in porcelain as it did in a thicker walled yixing. This tea is almost sold out so make sure to get your hands on it soon!
Four Seasons Spring Oolong Tea sample provided by Eco-Cha.