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“I bought this tea in early 2016. I’d only found the Dong Pian harvest of Four Seasons oolong in a few places, and wanted to see if it was different. ($20 for 75 g also sounded good.) And then, I...” Read full tasting note
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Four seasons spring winter sprout tea is one of my absolute favourite winter teas from Zishan farms in Muzha, Northern Taiwan. This excellent quality oolong tea has it all, from beautifully crafted hand processed leaves, to a sweet strong taste and perfume with after taste that just doesn’t stop, even to having its own “Cha Xian” which is the special thicker white fibre string that only develops in high quality Oolong teas, this Siji Chun Dong pian is a real treat.
Dong Pian means “winter sprout” and it is a type of sudden growth that happens at the end of the winter season after the first harvest. It tastes much strong than any other season of Taiwan tea and usually has a richer perfume and better aftertaste with more lingering sweetness. The other thing is that it is rare compared to other types of Taiwanese teas, since Dong Pian really can only happen once a year and because it is a smaller flourish of new leaf, there is less of it than other flushes throughout the year. All these things considered, Siji Chun Dong Pian is somewhat of a delicacy at our shop and I always make sure to purchase as much as I can directly after harvest so I can pass on this great tea at an excellent price to you.
For those who know about Siji Chun Four Seasons Tea, you will know that its biggest characteristic is a clean, green perfume, but you will be pleasantly surprised by Dongpian, since it has even more taste than most high mountain Oolongs from the spring or Winter Harvest. This tea is processed in such a way that the perfume, taste, and aroma all blend seamlessly together in a truly tantalizing way.
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Taiwan SourcingI bought this tea in early 2016. I’d only found the Dong Pian harvest of Four Seasons oolong in a few places, and wanted to see if it was different. ($20 for 75 g also sounded good.) And then, I let it sit—for two years.
I opened the vacuum-sealed package a couple weeks ago. The smaller-than-usual winter petals gave off a sweet, floral aroma. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 40, 50, 60, 90, 120, and 240 seconds.
The first steep has notes of orchids, other flowers, nuts, cream, and grass, and the second adds a touch of veggies, arugula, and citrus. The vegetal and floral notes dominate the next few steeps, and though the tea starts out sweet, it doesn’t stay this way for long. By steep six, it’s entirely green and vegetal. I steeped it out, but it was basically over by this point.
I’m not sure if the tea aged badly or whether it was short lived to begin with, but compared to other offerings from this company, it didn’t perform well. It’s a decent daily drinker, but I don’t think I’ll buy more.
Flavors: Citrus, Cream, Floral, Green, Lettuce, Nutty, Orchid, Vegetal
