Farmer Chen for many years participated in the tea competitions and after winning many competitions, he graduated to becoming a final judge of the competition itself. While Qing Xin (Green Heart | 青心) and Jin Xuan (Milk Oolong) are the prevailing cultivar in High Mountain tea competitions, similar to Gesha is to coffee competitions, Si Ji Chun (Four Seasons Spring) has become one of our personal favorites because of its more up front nature. Due to its resilience, it’s able to be grown in many conditions and seasons (hence the name). Combine that with a natural fruit forward aroma, this cultivar can be crafted into gems by the right hands.
Si Ji Chun cultivar grown by Farmer Chen tend to have a creaminess that’s so desired in High Mountain Oolongs. What makes the Spring harvest different than our Winter harvest (sold out) is that the some of that creamy body is replaced with the notes of vanilla and peach. This Spring harvest is more balanced, with a light creamy base leaving way for the higher notes to shine.
Like with other High Mountain Oolongs, if you would like more forward sweetness lower the temperature to the 85-90C range and do longer brews. If you’re looking for more movement in the mouth and body, then increase the temperature to 95-100C to taste.