4-Seasons Si Ji Chun Spring Pluck


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Oolong Tea

4-Seasons Si Ji Chun
Gardenia Fragrance


Cultivar: Si Ji Chun
Plucking Style: hand-plucked
Style/Shape: semiball-rolled leaf style with few stems
Oxidation: 20% oxidation
very light roasting in an electric roaster


Appearance: semiball-rolled modern-green style tea with attached stem
Flavor: classic Taiwan Jade oolong stone fruit clean flavor
Aroma: complex, rich, bright, enticing
Liquor: light amber with golden highlights


Pingding Village
Lugu Township Harvesting Area
Nantou County, Taiwan
Garden Elevation: 2,200 feet

2021 Spring Pluck
( mid-May)

Western-style steeping in a medium-large teapot 25-32 ounces:


Use 2 teaspoons (2-3 grams) of tea for each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 3 additional times (or more!) for 2 minutes each
Water temperature should be 180°F-190°F


Asian-style steeping in a small teapot under 10 oz or in a gaiwan:


Use 4 teaspoons (4-6 grams) of tea for each 5-6 oz water
Rinse the tea in your tea vessel with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Re-steep 6-8 additional times (or more!) for 35 seconds to 1 minute each
Water temperature should be 180°F-190°F





Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.




Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also work somewhat well using a large teapot. Please refer to our steeping instructions for details.

Our Tung Ting producer makes several other notable jade oolong-style teas, including this 4-Seasons Oolong. This specialty is manufactured from the fresh leaf of a Taiwanese tea bush cultivar – Si Ji Chun- for which the tea is named.

The Si Ji Chun cultivar thrives in mid-level elevation gardens in the Nantou area. The winter pluck of 4-Seasons oolong is considered the best seasonal production of the year for fragrance while spring plucks have the best flavor. But as the taste and flavor is so good all year long, this tea is known in Taiwan as 4-Seasons Oolong. Tea enthusiasts in Taiwan have access to oolong made from this cultivar every month, as many gardens offer that. Because we are halfway around the world, we offer two manufactures: the spring and the winter, to correspond to our other fine Taiwan oolong selections that are produced twice yearly.

Our 4-Seasons Oolong is impeccably made and this tea is very clean and bright. This tea is sweet, thick and buttery in the cup, and has an enticing floral aspect that is so very characteristic of Taiwan jade oolongs. It is less ‘minerally’ in taste than our gao shan oolongs but the softer, more buttery style is very pleasant to drink. The Si Ji Chun varietal is historically one of the popular cultivars (if not the most popular) drunk by the Taiwanese and is very competitive on the domestic market.

The price reflects a little savings over the more expensive cultivars and higher elevation oolongs (the gao shan), and reflects a gap that would be smaller on the domestic market (this tea is more expensive there than here). All in all, this is a delicious introduction to Taiwan jade oolongs and a lovely tea in its own right.