Mi Xiang Bug Bitten Taiwanese Organic Oolong + Sijichun Four Seasons Spring (Fruity) Oolong Tea Loose Leaves

Sale price $36.90 Regular price $40.90

FONG MONG TEA- Hand-plucked Mi Xiang Bug Bitten Taiwanese Oolong Tea Loose leaves + Nantou Specialty-Sijichun Four Seasons Spring (Fruity) Oolong Tea Loose Leaves


Item: Mi Xiang Bug Bitten Taiwanese Organic Oolong (Wu Long) Tea 150g + Taiwan Four Seasons Spring (Sijichun) Oolong (Wu Long) Tea 150g


Pack size: 300 g +/- 5% (10.6 oz) loose leaves in 2 vacuum sealed foil bags


~The packaging bags may vary from time to time.~


Expiration: 2 years




Mi Xiang Oolong, growing from organic natural ecological management tea plantation, with intentional nonintervention, being bitten by leafhoppers, coordinating traditional Taiwanese heavy-fermented skill of tea-making, the natural tea leaves increase their individual sweet flavor. The liquor it produces with bright and amber hue, containing a light honey sweetness, is the super enjoyment best close to Nature.

Sijichun (means four seasons spring) cultivar, been believed a naturally hybridized cultivar from Wuyi and Qingxing, been named as Sijichun by a tea farmer Mr. Lee who introduced and promoted. Plucking from peculiar Four Seasons Spring oolong tea leaves, in addition to stringent management of planting, Taiwan Sijichun oolong tea was made by experienced tea artisans to refine into circumspect & traditional oolong tea. This Four Seasons Spring oolong was strictly selected as a higher grade oolong tea, possesses particularly pure and strong fresh flower fragrance plus smooth taste which you, tea lovers, won't miss it out.


Brewing tips:


The water used to steep these teas should be about 85-90 degree Celsius for lightly fermented teas / 90-95 degree Celsius for medium fermented teas. Use about 3 grams of tea leaves for about every 150 c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.


For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times. 




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