FOUR SEASONS
$16.00 $11.20
50 grams
Si Ji Chun Wulong
Nantou, Taiwan
2011 Harvest
Four Seasons is a varietal developed in the 1980s. This one was specially grown and handmade by a tea competition judge who is known for his tireless work in working with and developing new tea varietals that are naturally pest-resistant (to eliminate the use of pesticides) and adaptable to climate change.
Dry aromas of flowers, organic butter and sliced sweet apples evolve into an incredibly aromatic infusion with buttery scents of gardenias, cinnamon and white pepper, and citrus and roasted red plums. The flavour is a remarkably balanced interplay of buttery, sweet and astringent tones. It’s profoundly nuanced and abundantly floral, with touches of candied lemon, unripe pears and baked red apples. The aftertaste is mellow and floral, with hints of green plants and iodine. In later infusions, the leaves continue to open, revealing fuller, greener flavours with an up-front buttery, floral taste. The aftertaste evolves from intense floral notes to a full, balanced, bittersweet flavour.
Early infusions of Four Seasons Oolong are best savored without food, but by the third brew, it’s perfect for pairing. Try it with grainy wheat toast and apple butter, dried fruits, cashews and a mild salty cheese (like Caerphilly or Comte), or homemade vanilla bean pudding.
Read a review of Four Seasons by here
