This 4 Seasons Spring (Si Ji Chun) Oolong comes from Ming Jian and was harvested mecanically on November 7, 2006. It is a typical low elevation and low oxidation modern Oolong. Its emphasis is on a very fresh, flowery fragrance with hints of cut grass. This smell disappears very quickly after the cup of tea is swallowed. What remains is a kind of numb feeling of the tongue. It's neither sweet nor astringent.
The brew is nicely clear, transparent. The color is green/yellow and doesn't turn red, even if brewed for long periods of time. Therefore, it is possible to either brew it in a large pot or several times gongfu style. Combined with its low price, it's a good candidate for an everyday light, greener Oolong. Its lack of long aftertaste and long smell would be a defect for a high mountain Oolong. But for an everyday Oolong that you won't prepare and taste with the same intensity and focus, it can actually be an advantage. Better to have a good short flowery fragrance with little aftertaste, than to have an Oolong with a long, but bad aftertaste! This also makes it a good Oolong for beginners: the brewing technique (or lack of) doesn't impact the result too much. Just use just boiled water in a preheated brewing vessel.
Spring freshness is one of main characteristics of Si Ji Chun (hence its name). To feel this freshness, best is to purchase a very recent harvest. 4 Seasons Spring is not a tea that improves with age. That's the reason why I don't always have it in stock, as I try to always offer the latest harvest from either Spring or Winter (the 2 best harvest seasons, even though this tea is picked 4 to 5 times a year!) (Price is the same as the Spring version on my price list).
Pu Er oder?
2 days ago