Aged Osmanthus Oolong

A well-aged Taiwanese oolong scented with osmanthus. Complex, full-bodied, distinctly sweet taste with a predominance of licorice, sweet wood, dried apricots, and butter cookies. Sweet floral aroma with a roasted undertone, surprisingly sweet, clean aftertaste that lingers long after the last sip. The floral aroma is reminiscent of tropical fruit. The tea has a clear, light yellow infusion.

How to brew Aged Osmanthus Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively. of tea into a small teapot (200 - 250 ml) and pour with boiled water that was cooled down to 80°C. Let it steep for 2 minutes.

Four season Oolong is named after the varietal from which it is made. This hearty tea bush was discovered by a tea farmer in his tea garden in the district of Muzha, near Taipei. It is said to be a kind of wild tea. The character of this tea is also wild and vigorous. The farmer had noticed that some of the tea trees in his garden where growing very fast when others didn't even have any tea leaf buds yet. So, he planted these bushes more systematically and found he could harvest them 7-8 times a year, even in the winter time when tea bushes are usually dormant. So, this hearty varietal was given the name “Four Season Oolong” to match the vivacious character of this tea plant which yields a large quantity of tea per year. Therefore more and more tea farmers have started growing this “Si Ji Chun” plant in the last 10 years.
Most of the four season oolong tea is grown in the Songboling area of Ming Jian township in Nantou, Taiwan. This area, at an elevation of between 400 to 600 m above sea level, has the largest concentration of tea growers on this island and produces the largest quantity of tea in Taiwan, many of them originating from organic farms.