Four Seasons Oolong Tea

Four Seasons Oolong tea from Doi Mae Salong in Northern Thailand, also known as "Si Ji Chun" (四季春), is a unique type of oolong tea cultivated at high altitudes, around 1,200-1,600 meters. This tea is fully organic and lightly oxidized, contributing to its distinct characteristics. It is known for its refreshing floral character, complemented by verdant and citrus complexities.

The Four Seasons Oolong cultivar, originally developed in Taiwan, is favored for producing lightly oxidized floral oolongs. This cultivar adapts well to the higher altitudes of Doi Mae Salong, allowing for the production of quality oolong teas throughout the year. Unlike lower-grown Taiwanese Four Seasons Oolongs, this tea has a more complex profile with less emphasis on floral notes and a stronger presence of verdant and citrus flavors.

When brewed, the tightly rolled leaves of Santikhiri Four Seasons Oolong open up, revealing a mostly green color due to low-level oxidation. The resulting liquor is pale gold, with a lovely floral aroma. The taste is verdant and herbaceous, starting with a floral aspect and transitioning to drying verdant flavors that are still light and clean. The aftertaste is pleasant and fresh, with citrus notes reminiscent of orange peel.

This tea offers an interesting variation on the popular Four Seasons Oolong, introducing a refreshing complexity with its verdant and citrus notes.

The region of Doi Mae Salong, once a center for the opium trade, has now become a hub for high-quality tea production, including this unique oolong variety. The transformation of the area into a tea-producing region is a significant part of its history and contributes to the distinctive quality of the teas produced there.

Overall, the Four Seasons Oolong from Doi Mae Salong represents a fusion of traditional Taiwanese tea-making techniques with the unique terroir of Northern Thailand, creating a tea that is both high in quality and rich in history

Type of classic oolong green tea.

// Fermentation: partially fermented
// Roasting: weak
// Recommended brew temperature: 85°C
// Recommended consumption rate: 1g per 30ml of water, for multiple infusions
// Withstands: up to 7 brews

Flavour and taste: the main notes of aroma and taste are richly floral.

Origin: Doi Mae Salong Mountain Organic Plantation (Chiang Rai Province), Northern Thailand.