Taiwanese Jasmine Oolong Sìjìchūn台湾四季春茉莉乌龙
Táiwān sìjìchūn mòlì wūlóng
- Origin
- Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉...
- Tea type
- Taiwan Oolong
- Gongfu water temperature
- 92 °C
- Western water temperature
- 88 °C
Provenance and specifications
- Origin
- Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng) — the largest center for Sijichun production and scented teas in Taiwan
- Tea type
- Taiwan Oolong
- SKU
- TAIWAN-SIJICHUN-MOLI-WULONG-CN
Brewing recipes
- Gongfu: 92°C, 6 g / 100 ml, 10s, 8 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Brewing, origin and taste notes
Brewing
- Tea amount
- 5–7 g per 150 ml (flash steeps) or 2–3 g per 250 ml (steeping).
- Teaware
- Porcelain gaiwan or glass teapot — vessels that don't absorb odors, to preserve pure jasmine aroma. Yixing teapot not recommended — clay will absorb jasmine.
- Gongfu water temperature
- 92 °C
- Tea amount
- 6 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Oolong
- Climate
- Subtropical, with sufficient warmth and precipitation for year-round harvesting. Frequent fogs in the foothills.
- Soil
- Alluvial and lateritic, slightly acidic, well-drained.
Taste
- Dry Leaf Aroma
- Bright, intense jasmine — clean, natural, without chemical notes. In the background — light sweetness and herbaceous character of Sijichun (orchid, lilac).
- Liquor Aroma
- Rich, dominant jasmine. In good versions — light fruity (peach, apricot) and creamy notes from the base oolong.
- Liquor Color
- Clear, from light yellow to golden-amber.
- Spent Leaves
- Whole leaves from light green to olive color; edges slightly reddish (traces of oxidation).
- Taste
- Soft, smooth, refreshing. Jasmine sweetness harmonizes with the herbaceous-floral base of Sijichun. Light pleasant acidity. Astringency minimal or absent. Aftertaste — fresh, ja...
- Sensory Source Descriptor H Intensity
- 3
Details
- Cultivar
- *Jasminum sambac* (sambac jasmine) — the same species used in classic Fújiàn jasmine teas (茉莉花茶, Mòlì huā chá).
- Pluck Standard
- Bud + 2–3 leaves. Up to 6–8 harvests per year. For scenting, summer and autumn harvests are more often used — less valuable for "pure" oolong but excellent as a base f...
- Name Breakdown
- ཇ་འདི་ཐའེ་ཝན་དུ་ཉིན་ལྟར་གྱི་འཐུང་ཆ་དང་མགྲོན་པོར་ཇ་སྟོན་བྱེད་པར་དར་ཁྱབ་ཆེ། དེའི་བེད་སྤྱོད་ཆོག་ཚད། (སི་ཇི་ཁྲུན་ནི་ཐའེ་ཝན་གྱི་ཨོ་ལོང་ཇ་གྲས་སུ་རིན་གོང་ཆེས་ཆུང་བ་ཡིན།) དེས་ཇཱ་སྨིན་གྱ...
- Amino Acids
- L-theanine — sweetness, relaxation.
- Essential Oils
- Linalool, benzyl acetate, indole, jasmone, methyl anthranilate — key carriers of jasmine aroma. These are absorbed by tea leaves during scenting.
- Polyphenols
- EGCG — antioxidant. Moderate content due to light oxidation.
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Region coverage: Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng) — the largest center for Sijichun production and scented teas in Taiwan
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