This oolong is made from a cultivar that can be harvested year-round—si ji chun, which translates to four seasons like spring. It’s grown in mountainous Nantou County, Taiwan, in the central part of the island. The hand-picked leaves are oxidized about 15% and rolled into ball shapes in small batches; this process, plus a final light baking, yields an ambrosial fragrance, nectar-sweet and floral. As the leaves unfurl through multiple infusions, light flavors of pine, white pepper and a fresh green note linger. This well-balanced, popular tea is a wonderful introduction to the oolong category. Country: TaiwanRegion: Nantou CountyTasting Notes: creamy, nectar, gardeniaHarvest Season: Spring 2024
