Si Chi Chun: Spring of the Four Seasons - Exquisite Taiwanese Oolong
Si Ji Chun (Chinese: 四季春, pinyin: Sì Jì Chūn), which translates as "Four Seasons of Spring", is one of the most famous and beloved Taiwanese oolongs. Its uniqueness lies in the possibility of harvesting throughout the year, which gives the tea a special versatility and unique taste.
Si Ji Chun is grown at an altitude of 200-600 meters, mainly in Nantou Province, among flowering gardens. Due to the resistance of the variety and the unique climatic conditions of Taiwan, this tea is harvested four times a year. The tea received its name for the unusual freshness of the aroma and taste, bright and floral. It is rich in essential oils, which has a calming effect on the body. It also contains many vitamins and antioxidants.
The high content of essential oils has a calming effect. Vitamins help strengthen the immune system. The antioxidants in the composition help cleanse the body of waste and toxins, improve the condition of the skin. Tea normalizes metabolism. Acting gently, it relieves fatigue and nervous tension.
What is special about Si Ji Chun?
- Multiple Harvesting: Unlike many other teas, Si Ji Chun is harvested up to seven times a year. Each harvest imparts its own unique notes and flavors to the tea.
- Balanced taste: Si Ji Chun has a harmonious combination of sweetness, light sourness and floral aromas. The taste may vary depending on the time of harvest, but always remains fresh and pleasant.
- Floral Notes: One of the distinctive features of Si Ji Chun is its pronounced floral notes, reminiscent of jasmine, lilac or osmanthus.
- Mild effect: This tea has a tonic effect, but does not excite the nervous system. It helps to relax and concentrate.
How to brew Si Ji Chun?
To fully reveal all the nuances of the taste of this tea, it is recommended to use the following brewing parameters:
- Water temperature: 90-95°C
- Amount of tea: 5-7 grams per brew
- Brewing time: First brew – 30 seconds, subsequent brews – 10-15 seconds longer.
- Utensils: Gaiwan or small glass teapot.
What goes well with Si Ji Chun?
Si Ji Chun goes well with various desserts, fruits and nuts. It can be drunk neat or with honey or lemongrass. This tea is also great for meditation and relaxation.
Why try Si Ji Chun?
- Multifaceted taste: Thanks to repeated harvesting, each new brew of Si Ji Chun brings new impressions.
- Beneficial properties: Like all oolongs, Si Ji Chun is rich in antioxidants and vitamins that have a beneficial effect on the body.
- Versatility: This tea is suitable for both beginner tea connoisseurs and experienced connoisseurs.
Si Ji Chun is a great choice for those who appreciate a variety of flavors and aromas. It will be a great addition to any tea collection.
Taiwanese oolong Si Ji Chun ("Four Seasons Spring"), when warmed by breathing, has a delicate, playful aroma of fresh pumpkin seeds, linden honey, wild flowers with a light note of cinnamon. After washing, the oolong begins to smell of pumpkin seeds with honey, orchid and peach.
The taste of fresh Si Ji Chun tea is dense, voluminous, with notes of wild flowers, buckwheat-linden honey and peach. By the 3rd steeping, the tea gains sweetness, becomes more floral, and aromatic lilac is felt. The tea withstands 5 rich and bright steeps. The color of the infusion changes from yellow-green to lime. The finished infusion is clean, without impurities, very transparent. The aftertaste is long, light and airy. It clearly feels shades of flowers and lilac.
The recommended utensil for brewing this tea is a porcelain gaiwan. However, for a more subtle perception of taste and aroma, it is recommended to use tea pairs and brew the tea using the Gong Fu Cha method.
Oolong "Four Seasons Spring" gently tones, soothes, relieves unnecessary thoughts, and lifts the mood. Si Ji Chun will appeal to lovers of light oolongs, green and yellow teas. The tea is good for daily tea drinking.
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Name in Chinese
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四季春 |
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Pinyin
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sì jì chūn |
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English name
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Si Ji Chun |
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Translation
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Four seasons of spring |
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Country
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Taiwan |
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Tea tree (bush) variety
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Si Ji Chun |
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