Spring 2019 Sijichun Taiwan Four Seasons Spring Oolong Tea Loose Leaves (2 flavors)

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Sijichun Taiwan Nantou Specialty-Four Seasons Spring Oolong Tea Loose Leaf 

Item: Sijichun Taiwan Four Seasons Spring Oolong Tea


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


Cultivar: Si Ji Chun




Sijichun, plucked from Taiwan peculiar Four Seasons Spring tea cultivar, first found in Muzha area, was believed a hybrid of Wuyi cultivar and Qingxin cultivar. Mr. Lee, the tea farmer from Mingjian Nantou, transplanted this cultivar from Muzha to Mingjian, and found it high yield in every season. Therefore, Mr. Lee named the cultivar Sijichun Four Seasons Spring (means prosperous in four seasons). Nowadays, Sijichun is in great demand in the Hand Shake Drink market globally.


In addition to stringent management of planting, Sijichun oolong tea was handcrafted to popular oolong tea with two flavors, one is light, while the other one with roast. This Four Seasons Spring oolong was strictly selected as a higher grade oolong tea, a nice refreshing/fruity flavor to this tea, with floral notes and hints of a grassy like flavor, possesses particularly pure and strong fresh flower fragrance plus smooth taste.


Tea reviews can be found here: http://steepster.com/teas/fong-mong-tea/27139-fruity-sijichun-oolong-tea

Brewing tips:


The water used to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) 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 Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 30 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves may be steeped multiple times.



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