Four Seasons Oolong Tea - Sachets

Four Seasons Oolong tea was discovered in the Muzha district of Taipei when a farmer noticed some of his plants growing exceptionally faster than others. These plants were transferred to a new field and cultivated where it was found he could harvest the leaves up to 7 or 8 times per year, during each of the four seasons, giving it the name Four Seasons. 

This selection is made with leaves from the spring and winter harvests, grown between 400 - 500 meters (1312 - 1640 feet) in elevation. Most Four Seasons Oolong tea, including this selection, is now grown in the Mingjian township in Nantou County in central Taiwan. The leaves are grown in the Yi Family garden, machine cut, and oxidized to 15-20% resulting in a light oolong tea with milk caffeine content.

A pale yellow cup has a fresh, delicate aroma. The bright, juicy palate ends with a light, floral finish. Top notes of stone fruit lead to mid tones of citrus ending with a floral touch.

Color: Pale Yellow
Aroma: Fresh, Delicate
Palate: Bright, Juicy
Finish: Light, Floral

Top Note: Stone Fruit
Mid Note: Citrus
End Note: Floral

How to Make Oolong Tea:
Amount: 1 tsp
Hot Water: 6oz
Water Temperature: 203º-212º
Steep Time: 2-3 minutes
2nd/3rd Steep Time: 2 minutes