Four Seasons Spring is a lightly oxidized, ball rolled oolong tea that is harvested twice each year in Taiwan's central highlands. Made from the Si Ji Chun cultivar, Four Seasons Spring has a golden- green, medium-bodied infusion with a very floral, long-lasting aromatic bouquet evocative of fresh gardenia, freesia blossoms and tropical fruits. Perfect on its own or with a light meal.
Very floral, long-lasting aromatic bouquet evocative of fresh gardenia, freesia blossoms and tropical fruits.
32oz | 1000mL
200/Cool°F | 93°C/Cool
2 min/ 4 hours
Add 1 sachet to a 1000 ml Simple Brew teapot.
Add 150 ml boiling water. Steep 2 minutes.
Fill with 850 ml cold water. Steep 4 hours in fridge.