Si Ji Chun, Charcoal Roasted

Si Ji Chun, also known as Four Seasons oolong, is a light floral Taiwanese tea variety usually grown at altitudes between 200 and 600 metres. However, this particular Four Seasons variety is grown at an altitude of 1500 metres, which is the highest altitude where Four Seasons is grown. This unique tea has received the prestigious Diamond Taste Award from the International Taste Institute after winning their highest honour. Behind the success is the award-winning farmer Mr Chang, who carefully insists on natural farming and completely avoids pesticides. Everything from weeding and harvesting to processing is done by hand. Mr Chang allows his tea to undergo a higher degree of oxidation than usual, giving it a smoother and more nuanced flavour and aroma.

The tea undergoes a slow charcoal roasting process that lasts about two weeks and is carried out using charcoal from the longan tree. This careful roasting gives the tea a deeper and fuller body while preserving the flavour for a long time, making it particularly suitable for long-term storage. The tea farm is run with a strong commitment to sustainable agriculture where no chemical pesticides or fertilisers are used, contributing to both the pure taste of the tea and a healthy environment.

The tea is grown in Bai Gu Da Shan, Taiwan, and was harvested in spring 2023 at an altitude of 1500 metres above sea level. The cultivator used is Shui Xian.

Dosage / 250 ml 2,5-3 g

Temperature 90-95°C

Infusion 2-3 minutes

S In Ji Chun, Charcoal Roasted is well suited to multiple infusions. The second infusion should ideally be kept short, as the leaves have already begun to unfurl and release their aromas.

THE GONGFU METHOD

Quantity / 100 ml gaiwan 5-7 grams

Water temperature 90-95 °C

First rinse 5-10 sec (pouring away)

Infusion 1 10-15 sec

Infusion 2 5-10 sec

Infusion 3 10-15 sec

Infusion 4 15-20 sec

Infusion 5 20-30 sec

Infusion 6+ +10 sec per extra infusion

The Gongfu method allows for many short infusions. Gradually increase the steeping time as you go along. Oolong teas and pu-erh are particularly well suited to this method.