This tea grows at a height of 800 m above sea level in the small region of Lugu in the Nantau district on the island of Taiwan. The tea is relatively new, regular production began around 1980, and 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. 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. More
This tea grows at a height of 800 m above sea level in the small region of Lugu in the Nantau district on the island of Taiwan. The tea is relatively new, regular production began around 1980, and 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. 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.
The original name of this very widespread and affordable Taiwanese Oolong is Si Ji Chun, 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 tea grows at a height of 800 m above sea level in the small region of Lugluguiu in the Nantau district (the original native name is Ramtau) on the island of Taiwan. The tea is relatively new, regular production began around 1980, and 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 the 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.
In winter the tea bushes are usually at rest, but after several consecutive sunny days buds and small leaves appear on them, as in the spring. The cold nights keep these leaves, which have sprung essentially by accident, fresh for several days. The tea grows also in other locations in Taiwan (Alishan, Zhushan etc.), and can also be found in China and Thailand, nevertheless authentic Si Ji Chun must originate from Nantau.
