“Dry Aroma is a Floral-Buttery scent which is unique and makes me curious! It smells great! After infusing the aroma reminds me of Florida Floral Bouquets and buttered veggies with a bit or...” Read full tasting note
“I hate the word mouthfeel. Hate it. Because it feels so pretentious to me. Per the Random House dictionary, it was developed in the 1980′s, which tells me it was likely developed by a Yuppie....” Read full tasting note
“In the packet, I’m not picking up much of a scent. 195/3 min This is a nice midday oolong. It’s not very strong or intense in any way. It’s floral and somewhat delicate. As it cools, it’s...” Read full tasting note
“Another day, another interesting oolong to try. This Taiwanese oolong is purported to be incredibly flavoured, with evolutions of flavour at every steeping. I start off by rinsing, then steeping...” Read full tasting note
Si Ji Chun Wulong
Mr. Liu’s Garden
Dong Ding Mountain, Nantou, Taiwan
2010 Harvest
Our fantastically nuanced Four Seasons Oolong is from Dong Ding Mountain in Nantou, Taiwan. Four Seasons is a varietal developed in the 1980s. This one was specially grown and handmade by a tea competition judge who is known for his tireless work in working with and developing new tea varietals that are naturally pest-resistant (to eliminate the use of pesticides) and adaptable to climate change.
Our Four Seasons Ooolong is similar in appearance to our Anxi Tieguanyin, but rolled more tightly. Dry aromas of flowers, organic butter and sliced sweet apples evolve into an incredibly aromatic infusion with buttery scents of gardenias and daphnes, cinnamon and white pepper, and citrus and roasted red plums. The flavour is a remarkably balanced interplay of buttery, sweet and astringent tones. It’s profoundly nuanced and abundantly floral, with touches of candied lemon, unripe pears and baked red apples. The aftertaste is mellow and floral, with hints of green plants and iodine. In later infusions, the leaves continue to open, revealing fuller, greener flavours with an up-front buttery, floral taste. The aftertaste evolves from intense floral notes to a full, balanced, bittersweet flavour.
Early infusions of Four Seasons Oolong are best savored without food, but by the third brew, it’s perfect for pairing. Try it with grainy wheat toast and apple butter, a platter of dried heirloom fruits, cashews and a mild salty cheese (like Caerphilly or Comte), buttermilk pie or homemade vanilla bean pudding.
50 grams
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