Spring 2016 Nantou Four Seasons

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Cream, Floral, Grass, Honeydew, Honeysuckle, Mineral, Pineapple
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
195 °F / 90 °C 6 g 4 oz / 118 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

0 Want it Want it

0 Own it Own it

1 Tasting Note View all

From Floating Leaves Tea

The dry leaves of this Nantou Four Seasons have a bright floral scent. Its rinsed leaves have a mixture of floral and grassy smell. I like its tea broth. It’s medium bodied, well balanced, and very easy to drink. It’s a wonderful daily drinker.

About Floating Leaves Tea View company

Company description not available.

1 Tasting Note

90
855 tasting notes

Here’s another of the spring 2016 teas I have been working on finishing. I do not have a ton of experience with four season oolongs, but I know they are generally viewed as being basic teas suitable for daily drinking. I found that to be the case with this one.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 10 seconds. This infusion was followed by 11 additional infusions. Steep times for these infusions were as follows: 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, I noted that the dry tea leaves emitted mild aromas of sweetgrass and fresh flowers. After the rinse, I detected strong aromas of hyacinth, lilac, honeysuckle, lily, cream, and sweetgrass. The first infusion saw aromas of magnolia and butter emerge. In the mouth, I detected a strong note of sweetgrass balanced by lily, magnolia, lilac, honeysuckle, and hyacinth. There were also subtle notes of cream and butter. Subsequent infusions grew creamier and more buttery, with less sweetgrass and more floral character. Subtle notes of pineapple and honeydew also made themselves known. Later infusions were dominated by cream, butter, and sweetgrass aromas and flavors, though traces of minerals and distant floral impressions were evident on the finish.

This was about as basic and satisfying as a Taiwanese oolong can possibly be. Though it didn’t display the depth or complexity of many high mountain oolongs, the aromas and flavors on display here worked together perfectly. I think this particular tea would make a great introduction to Taiwanese oolongs or a near perfect oolong for everyday consumption.

Flavors: Butter, Cream, Floral, Grass, Honeydew, Honeysuckle, Mineral, Pineapple

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML
Daylon R Thomas

Four seasons need more love. I’ve either had really fruity ones or really flat, floral grassy ones.

eastkyteaguy

I haven’t had many myself, but the few I’ve had I’ve really liked. I also think baozhongs and jade oolongs need more love. Muzha Tieguanyin and traditional Dong Dings could use a little more attention too. I am about at the point where my interest in Taiwanese oolongs tends to lie mostly outside of the high mountain teas. I like them, but good ones tend to be so pricey.

eastkyteaguy

Oh, and by the way, I’ve noticed the same thing with four seasons. The one I had prior to this one was over-the-top fruity. It was a random sample. I have no clue where it was from, so I didn’t bother reviewing it. This one is both very floral and very grassy, but there’s some other stuff going on too. I’m beginning to find that some of Floating Leaves’ less expensive teas (their four seasons, Jin Xuan,and big leaf) are worthwhile. I think I got this one for $4.50 plus shipping. It was definitely worth it.

Daylon R Thomas

Awesome. It sounds like it. I loved the crap out of the Jade sampler Floating leaves had and really enjoyed the Dong Sing. As for now,Alistair is mixing in some similar varietals in my next What-Cha order, a Thailand Ruan Zhi and a Vietnam #12.5 mix between a Jin Xuan and a Cui Yu. He wrote that they might be good everyday teas, and I can’t wait to see how they hold up against Taiwan oolongs.

Daylon R Thomas

Dong Ding
Curse bad typing

eastkyteaguy

I have yet to try their jade Dong Ding. I know it tends to get strong reviews here and elsewhere. I’ll probably spring for it and the charcoal roasted Dong Ding the next time I order from them. I have samples of the Thailand Ruan Zhi and the Vietnam #12.5, but I haven’t tried them yet.

Daylon R Thomas

Nifty. :) I look forward to seeing how they compare for you.

Login or sign up to leave a comment.