The Chinese version of Taiwanese Oolong Si Ji Chun 四季春 comes from the area around Zhangzhou 漳州 in Fujian province. It's no wonder, the island of Taiwan is within sight. The factory belongs to a Taiwanese company and is staffed by Taiwanese. The machines are made in China, but the same goes for those in factories in Taiwan. Only the tea leaves are from Fujian, not Taiwan, but the Si Ji Chun 四季春 cultivar was spread from China to Taiwan and not vice versa. In the case of the same processing, the resulting teas are indistinguishable. The controversy about whether it is Chinese or Taiwanese tea is just a play on words. They are both great and available at a great price! More
The Chinese version of Taiwanese Oolong Si Ji Chun 四季春 comes from the area around Zhangzhou 漳州 in Fujian province. It's no wonder, the island of Taiwan is within sight. The factory belongs to a Taiwanese company and is staffed by Taiwanese. The machines are made in China, but the same goes for those in factories in Taiwan. Only the tea leaves are from Fujian, not Taiwan, but the Si Ji Chun 四季春 cultivar was spread from China to Taiwan and not vice versa. In the case of the same processing, the resulting teas are indistinguishable. The controversy about whether it is Chinese or Taiwanese tea is just a play on words. They are both great and available at a great price!
The original name of this very widespread and affordable Oolong is Si Ji Chun 四季春, which translates loosely as “spring all year round”. The name did not come about by coincidence, but because this tea is harvested not only in the spring, but all year. The harvest takes place 4-6 times per year, including during the winter. One bud, one young leaf and two older leaves are harvested. It is usually harvested on a sunny day and left to dry in the sun, whereby the oxidation process begins, which continues inside traditional circular bamboo strips. Oxidation is gradual, since the leaves do not have an impaired cell structure, and after several hours the oxidation is halted by a process known as “kill green”. As a result the tea is oxidised to 20-30 %. The infusion has a honey colour and a floral aroma. The flavour is very delicate, sweet and slightly buttery, and can also be enjoyed cold.
