“Brewing method: Gongfu with Gaiwan, 2tsp of tea (=ca 5 g) @ 205 degrees. Lovely highly oxidized version of four seasons cultivar (四季春）（‘four seasons spring’). First steeping has clean refreshing...” Read full tasting note
“When I got this, I didn’t pay much attention to the story behind the tea. I simply brewed as directed and noticed that, despite being a red tea, it tasted A LOT like an Alishan oolong. I went to...” Read full tasting note
“This tea has a complex, sophisticated set of flavors. Definitely some dark sugar, but I would go with the more mineral and grainy taste of sucanat rather than muscovado. Candied lemon peel at the...” Read full tasting note
“Strong intense smell, complex flavour. Says it has noted of lemongrass, muscovado sugar, and lemon custard but I don’t think I managed to catch all of that. It’s not a beginner’s red tea, in fact...” Read full tasting note
Given the right conditions and expert craftsmanship, the most common tea cultivars can be elevated to great heights.
This tea is crafted from the four seasons spring cultivar. Developed by Taiwan’s Tea Research and Extension Station to be highly adaptive and able to produce through multiple seasons (thus the name), it a fairly prolific cultivar in Taiwan. More often than not, it’s seen in mass produced fragrant green oolongs.
From there, this tea departs from the norm. It is grown at 1500m on Lishan – and crafted from leaves bitten by leaf hoppers which produces a chemical reaction in the leaf that gives the tea its honeyed sweetness. The elevation further gives this tea texture, finish, and complexity.
The tea maker works with these inputs to craft a tea that is both unexpected and unique in texture, aroma, and taste. Its tastings notes: lemongrass, muscovado sugar and chicory, are unlike any other tea.
This tea is a pleasure to brew, from dry leaves through final steep. It readily releases aroma and flavor without requiring a long steep time, yet can withstand longer steeping without producing bitterness or astringency. This is all to say that a brew guide – other than the dosage and temperature parameters we list – is probably not necessary.
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