Si Ji Chun

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.

Tegården 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 on Bai Gu Da Shan in Taiwan and was harvested in the spring of 2024 at an altitude of 1500 meters above sea level. The cultivar used is Si Ji Chun.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 2-3 minutes

S i Ji Chun lends itself well to multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.

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 many short infusions. Increase the time gradually over time. Oolong teas and pu erh are particularly suitable.