Si Ji Chun | “Four seasons”
One of the most famous representatives of the Taiwanese lightly fermented oolongs, which is made from the eponymous variety of the Taiwan tea plant. It got its name from the fact that it meets four times a year. Spring and autumn harvests are considered the highest quality, while spring is the most fragrant.
Gentle, slightly carnivorous tea infusion, with notes of greenery and wildflowers in taste and aroma. Long pleasant aftertaste. Soothing effect.
Harvest: Spring, 2020.
“This is a classic. Here all the qualities of Taiwanese oolongs for relatively little money. I recommend starting your acquaintance with Taiwan from this tea.”
Andrei Ivanov (IPN.LV Tea master)
Oolongs are ceremonial teas that require special treatment and attention. It is always a complex of tastes and flavors. It is always changing in aroma and taste with every next infusion. It is always tasty and healthy drink.
This high-mountain tea absorbed the beauty and strength of the places in which he grew up. After a long and complex process of fermentation, this tea has a special healing and harmonizing effect.
Reasons and Benefits to drink OOLONG TEA.• Relief stress and improves mental health
Recommended water temperature: 90-95 degrees Celsius.
Recommended amount of tea: 5 grams per 100 ml of water.
Recommended way of brewing: tea ceremony (gongfu ca).
Teapots made of Yixing clay bring out the taste of the tea the best. The tea pairs are preferable in order to enjoy the aroma and the taste of the tea. All this makes the process of brewing tea more refined and exciting.
Recommended dishes: teapot and tea pairs.
Recommended material: yixing clay.
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