Sijichun Vintage Oolong

Sijichun means evergreen and is a cultivar that grew by natural crossing in one of the tea gardens of Muzha (Taiwan). Who the parents are is not clear. It is believed to be a crossing between Qingxin and the Taiwanese Wuyi cultivar. As it produces new shoots all year round, is very resistant by nature and starts to sprout very early, it has developed into one of the most important varieties in Taiwan since the beginning of 2000 and is grown on a large scale today.

Sijichun Vintage Oolong is from the Mingjian tea region and complies with the guidelines for organic cultivation in Taiwan. It is processed in the traditional Dongding style. This means that it has a good medium degree of oxidation. The aroma is floral. Between the lines there are delicately sweet notes of blossom honey mixed with a slightly strong spicy touch. You can recognize the varietal character of Sijichun very quickly and between the lines you can also taste the character of the growing area. The fragrance in the cup is sweet and spicy. Together with the reverberation in the mouth, it invites you to reflect its special character and its transformation from infusion to infusion after each cup.

Sijichun Vintage Oolong tea is only slightly roasted but well oxidized. Thus the character of Sijichun is clearly visible. Due to the traditional processing, it can be stored without losing its aroma. With increasing age, the aroma changes and develops its very own charm.

Harvest date: Spring 2013
Aroma: floral with sweet and spicy notes
Oxidation: approx. 40%.
Roasting: light
Terroir: Mingjian, Nantou, Taiwan
Preparation: In this blog post you will find a description of how to brew Sijichun Vintage Oolong in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but briefly waits until it has cooled down in the cup.
This tea is especially suitable for infusion in a large cup or a larger pot as it does not become bitter and is very productive. It does not need to be poured off, but simply lets the tea leaves sink to the bottom.