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Four Seasons Oolong

Si Ji Chun - Taiwan's most popular everyday oolong, harvested four times a year with a bright gardenia-like fragrance.

Type
Oolong Tea
Origin
Taiwan · Nantou
Oxidation
light
Caffeine
medium
Brew temp
90°C
Brew time
2–3 min
Flavor notes
gardenia, floral, clean

History

Si Ji Chun (Four Seasons Spring) was developed at the Taiwan Tea Research and Extension Station (TTES) in the 1980s as cultivar TTES #12. It was bred for its remarkable ability to produce quality tea across all four seasons - not just the traditional spring and winter harvests. This made high-quality oolong accessible and affordable for everyday drinking. The cultivar quickly became Taiwan's most widely planted tea variety, particularly in Nantou County's Mingjian Township, which produces more tea than any other region in Taiwan. Its bright, gardenia-like fragrance made it an instant favorite in Taiwanese tea shops and bubble tea establishments alike.

Processing

Four Seasons Oolong undergoes light oxidation (15–20%) similar to other Taiwanese high-mountain styles, though it's typically grown at lower elevations (200–800m). After withering and light bruising, the leaves are tossed to initiate partial oxidation, then rolled into tight balls and dried. The processing emphasizes preserving the cultivar's naturally intense floral aromatics. Because the plant grows vigorously and can be harvested every 40–50 days, it's often machine-harvested - though hand-picked versions from higher elevations command premium prices.

Tasting Notes

Appearance

Tightly rolled, dark green pellets that unfurl into medium-sized, slightly serrated leaves. The dry leaves have a glossy sheen. When brewed, the liquor is a bright, clear pale gold-green.

Aroma

Intensely floral - dominated by a gardenia-like sweetness with hints of lily and jasmine. The fragrance is remarkably persistent, often filling an entire room from a single steeping.

Taste

Clean and bright with a pronounced gardenia-floral sweetness. The body is light to medium with minimal astringency, making it exceptionally easy-drinking. A gentle vegetal note provides balance, and the finish is sweet and refreshing with good length.

Brewing Guide

Western Style

  • Leaf: 3g per 200ml
  • Water: 90°C (194°F)
  • Time: 2–3 minutes
  • Infusions: 3–4 infusions

Gongfu Style

  • Leaf: 6g per 100ml
  • Water: 90°C (194°F)
  • Time: 45s first, +15s each subsequent
  • Infusions: 5–7 infusions

Step-by-step

  1. Heat the water. Bring fresh water to 90°C (194°F). Four Seasons is forgiving of temperature - anywhere from 85–95°C works well. Tip: This is a great tea for beginners because it's hard to over-brew.
  2. Warm and rinse. Warm your gaiwan or teapot. Add 6g of leaves and pour a quick rinse, discarding after 5 seconds. Tip: The rinse helps the tightly rolled balls begin to open.
  3. First infusion. Pour 90°C water and steep for 45 seconds. Pour out completely. Tip: Watch the pellets unfurl - by the third steep they'll fully expand.
  4. Subsequent steeps. Increase each steep by 15 seconds. The tea easily yields 5–7 infusions with consistent flavor. Tip: The middle steeps (2nd–4th) often have the most intense gardenia fragrance.

Health Benefits

  • Light oxidation preserves catechins similar to green tea
  • Contains L-theanine for calm alertness
  • Moderate caffeine provides gentle energy without jitters
  • Polyphenols support cardiovascular health

Food Pairings

  • Light pastries and Taiwanese pineapple cakes
  • Steamed dumplings (xiao long bao)
  • Fresh fruit - especially melon and lychee
  • Mild tofu dishes
  • An excellent everyday tea that pairs with most light meals

Buying Guide

What to look for

  • Tightly rolled, uniform dark green pellets
  • Intense gardenia fragrance even from dry leaves
  • Spring and winter harvests are generally higher quality than summer
  • Hand-picked versions from higher elevations (500m+) offer more complexity

Quality indicators

  • Mingjian Township in Nantou is the primary and best-known production area
  • Competition-grade Four Seasons from Lugu is a step above everyday quality
  • Fresh, vivid green color in the dry leaf indicates proper processing
  • Should be sweet and floral without any stale or musty notes

Price range: $5–10 for everyday quality, $15–25 for premium hand-picked, $30+ for competition-grade

Storage: Store in an airtight container away from light and odors. Best consumed within 6 months for peak floral intensity. Does not benefit from aging.

Fun Facts

  • Four Seasons Oolong is the base tea for most Taiwanese bubble tea shops - its clean, floral character pairs perfectly with milk and tapioca.
  • TTES #12 was officially named 'Si Ji Chun' because its vigorous growth allows quality harvesting in spring, summer, autumn, and winter.
  • Mingjian Township in Nantou produces more tea by volume than any other township in Taiwan.
  • The cultivar is sometimes called 'the people's oolong' because it democratized quality Taiwanese tea at affordable prices.
  • Four Seasons is increasingly popular in Southeast Asian tea markets, where it's often enjoyed cold-brewed.

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