Organic "Four Seasons" Si Ji Chun Green Oolong Tea

$3.25 USD

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Tasting notes

About these tasting notes

These are the tasting notes we and others pick up most often. Palates vary, so you may catch some, all, or different ones — flavor is personal and subjective. Nothing is added: there are no added flavorings in this tea. Any notes you find developed naturally in the tea plant through rediscovered artisanal processing techniques.

Honeysuckle Pineapple Toasted nuts Floral aftertaste

Effects

About these effects

These are the effects people most often report from this tea. Bodies differ, so treat them as a common guide rather than a promise — most people notice at least one, but what you feel is personal.

Calming Stress-relief Mental uplift

Four Seasons Oolong - One of the Classic 10 Taiwan Teas

This tea, known as "Four Seasons" or Si Ji Chun (四季春), gets its name because the plant can actually produce four harvests a year in all seasons. Discovered in Taiwan during the 1980s as a natural offshoot rather than an official Taiwan Tea Research and Extension Station (TTES) (Tai Cha) cultivar. It has become a common yet wildly beloved staple of Taiwanese tea, often featured in many "Taiwan Milk Tea" drink recipes.

It always delivers a wonderfully fragrant, fresh, and slightly milky or buttery taste that makes it a perfect base for "milk tea" with cream and sugar. But because it's such high quality, it is just as easy to enjoy all by itself! You'll get a lovely creamy, grassy, and fruity cup every single time, just be sure to use shorter steeping times so it doesn't become astringent.

Notes from Staff: refreshing and light, this tea is delicious cold-brewed for a long hike! Use longer times (18-24 hours) recommended to let the ball rolled leaves unfurl.

As a hot brew, use boiling water and steep up to 6 times, enjoying tasting as the flavor moves from silky, and milk tea-like to a more mature, fruity, grassy, notes in later sessions.

Old Mountain Tea Guarantee

Our teas are guaranteed free from harmful chemicals. We source directly from small, clean family farms that take real pride in their work — no middlemen, no anonymous blends. Many of these teas are bug-bitten, and leafhoppers only feed on gardens grown without pesticides, so the leaf itself is living proof the garden is clean. Every tea is grown to organic standards and traceable to the farm that made it.

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Origin & Terroir

Cultivar About this cultivar Si Ji Chun / Four Seasons Spring (四季春) Discovered in 1981 in Taipei's Muzha district, this famous Taiwanese oolong cultivar is an unofficial, naturally occurring hybrid of Qing Xin (青心) and Qing Xin Da Pan (青心大冇). Lacking a formal TTES registry number, it earned its name from its remarkable ability to flush continuously across all four seasons. The leaf yields a smooth, naturally sweet cup with a creamy mouthfeel and a vivid, orchid- and gardenia-like floral aroma.: Si Ji Chun(四季春) (literally "Four seasons spring")
Status: Common
Processing method: Lightly Oxidized
Charcoal roast level: 0%

Region: Mingjian Township, Nantou County, Taiwan
Harvest: Spring 2025(Organic)
Climate: Temperate, Mountanious
Oxidation level What oxidation level means Oxidation is what turns green tea into oolong or black tea — as leaves are bruised and rested, enzymes react with oxygen and deepen their color and flavor. Green tea sees almost none; oolong ranges widely; black tea is oxidized fully.: (15% · Low)
Picking style Why picking style matters Hand-plucking means workers select each bud and leaf by touch, one at a time — far slower and more expensive than machine harvesting, but gentler on the leaf. As labor costs rise, fewer gardens still pick this way, making hand-plucked tea increasingly rare.: Hand Plucked
Bug-bitten level: 0%