Taiwan Bergamot Oolong | Si Ji Chun Fo Shou Gan Wu Long Cha - Option: 1 kg

Taiwan Bergamot Oolong 佛手柑烏龍茶 (Fóshǒugān Wūlóngchá) is a lightly oxidized oolong made from the 四季春 (Sìjìchūn) cultivar, grown in the area of 名間 (Míngjiān) in Nantou County. The naturally fresh and floral character of this cultivar is complemented by dried Buddha’s hand citron and natural bergamot essential oil. The result is a light yet intensely aromatic tea in which vibrant citrus notes blend harmoniously with the delicacy of Taiwanese oolong.

The name Sìjìchūn can be translated as “Four Seasons”. This cultivar is popular among Taiwanese tea growers for its vitality and ability to produce high-quality harvests throughout much of the year. Even with relatively light processing, its leaves offer a full, smooth taste, natural sweetness and a pronounced floral aroma. These qualities make it an ideal base for fresh, scented oolongs.

The tea undergoes a two-stage scenting process. First, pieces of dried Buddha’s hand citron, also known as 佛手柑 (Fóshǒugān) (Citrus medica var. sarcodactylis), are added to the finished tea leaves. This unusually shaped fruit resembles the outstretched fingers of a hand and is valued in many Asian countries primarily for its intensely aromatic peel. It contains only a small amount of pulp, but its fragrance is rich, fresh and naturally sweet, with a profile reminiscent of lemon, citron and bergamot.

The citrus used comes from local production in the area of 魚池 (Yúchí) on the shores of Sun Moon Lake in Nantou County. After the dried fruit has been added, the tea is gently scented with natural bergamot essential oil from France. This enhances the blend’s fresh citrus character and gives it the distinctive fragrance associated with Earl Grey teas, without completely overpowering the natural expression of the Sìjìchūn cultivar.

The tightly rolled leaves gradually unfurl during steeping, producing a clear yellow-green to golden liquor. Bergamot peel, fresh citrus fruit and white flowers are the first aromas to emerge. The taste is smooth, gently sweet and juicy, with notes of candied citrus peel, floral honey and delicate herbs. The citrus freshness lingers in the aftertaste, while subsequent infusions gradually reveal more of the oolong’s floral and naturally sweet character.

Bergamot Oolong offers an interesting alternative to traditional black Earl Grey tea. In comparison, it is lighter, fresher and less astringent. Thanks to its tightly rolled leaves, it is also well suited to repeated infusions, during which the balance between citrus fragrance, floral notes and the tea’s natural sweetness gradually evolves.

Flavour profile: Bergamot and lemon peel, white flowers, candied citrus fruit, floral honey, delicate herbal notes and a long, fresh, gently sweet finish.

Preparation using the 功夫茶 (Gōngfūchá) method: We recommend using approximately 5–6 g of tea per 150 ml of water at 85–90 °C. Steep the first infusion for 15–25 seconds and gradually extend the steeping time for subsequent infusions. The tea usually provides approximately 5–7 infusions. Bergamot and citrus aromas dominate the first infusions, while the floral sweetness and smooth character of the Sìjìchūn cultivar become more prominent later.

Western-style preparation: We recommend using approximately 3 g of tea per 250 ml of water at 85–90 °C. Steep for 2–3 minutes. The tea can be infused repeatedly; extend the steeping time accordingly for subsequent infusions.