Acala Tea Co.
"Jasmine Harmony" Four Seasons Si Ji Chun Oolong
"Jasmine Harmony" Four Seasons Si Ji Chun Oolong
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Jasmine Harmony Four Season Oolong is a naturally vibrant, floral tea that is combined with night-blooming jasmine to create a cup of tea that is beautifully balanced and aromatically soothing. It has a fresh, green vegetal taste upfront with a floral mid-mouth and lingering sweet aftertaste. Jasmine tea is the customary tea of choice to welcome guests in Chinese families.
Our tea producers have been naturally scenting teas in their family for three generations. The flowers are harvested during the first and second nights of the new blooming season in the neighboring County of Changhua, where the most fragrant jasmine grows. The jasmine permeates the tea and renders a sensual sweetness to the cup.
The Si Ji Chun ("Four Seasons") cultivar was developed in 1980 in Taiwan. This tea bush is able to grow at lower elevations and yield consistent tea crops all year round.
When steeping any Four Seasons oolong tea, infuse for a short time, as Four Season oolongs tends to become astringent if steeped too long at a high temperature. For a refreshing summer tea, place 4 grams of tea in a 450ml pitcher. Fill with purified water and refrigerate overnight. See Brewing Recommendations.
Tea Specifics
Tea Specifics
Elevation: 300m
Status: Tested Agrochemical Free
Cultivar: Four Seasons Oolong
Oxidization: 25%
Season: Winter 2022
Method: Machine picked, processed on site, medium batch
Region: Taoyuan City, Taoyuan County
Oolong teas contain between 10-60mg of caffeine per 8oz cup.
Tasting Notes
Tasting Notes
Fresh green vegetal, floral, sweet spice, daily drinker, floral aromas
Brewing Recommendations
Brewing Recommendations
Serving Size: 3-5g per 100ml of purified water.
Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or high-fired, high profile thin clay teapot.
Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.
