Si Ji Chun/Namaxia, Kaohsiung, Taiwan, Winter 2017 (Elevation: 1,200 m)
Oxidation Level: Very Low
Magnolia, gardenia, and jasmine flowers.
As you can tell from the stems of these dry leaves, this Four Seasons Spring is hand-picked oolong tea.
The tea shows a zenith of high-quality Si Ji Chun. Its splendid scents, great mouthfeel, floral bouquets, and gentle aftertaste make this Namaxia Si Ji Chun standout even when comparing it to quality Qing Xin oolong teas.
In general, Four Seasons Spring teas are highly oxidized and roasted. But, the tea artisan of Namaxia Si Ji Chun sticks with Qing Xiang with a low oxidation level. He chose this method because his Si Ji Chun's original leaves already have wide variety flavors. Also, he is confident in the quality of the leaves, so he doesn't think its necessary to over-process the leaves
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For the best flavor, please protect the tea from direct sunlight and keep the packaging sealed after use.
Recommended Brewing Instructions
- 120ml Gaiwan
- 4g leaves
- 214°F (100°C)
- 20+ sec
- can be steeped 5-6 times