Four Seasons Red

Tea type
Black Tea
Ingredients
Not available
Flavors
Oats, Raisins, Rose, Stonefruits, Bergamot, Citrus, Malt
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sirentian
Average preparation
205 °F / 96 °C 1 min, 0 sec 5 g 5 oz / 160 ml

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4 Tasting Notes View all

  • “Brewing method: Gongfu with Gaiwan, 2tsp of tea (=ca 5 g) @ 205 degrees. Lovely highly oxidized version of four seasons cultivar (四季春)(‘four seasons spring’). First steeping has clean refreshing...” Read full tasting note
    77
  • “When I got this, I didn’t pay much attention to the story behind the tea. I simply brewed as directed and noticed that, despite being a red tea, it tasted A LOT like an Alishan oolong. I went to...” Read full tasting note
    70
  • “This tea has a complex, sophisticated set of flavors. Definitely some dark sugar, but I would go with the more mineral and grainy taste of sucanat rather than muscovado. Candied lemon peel at the...” Read full tasting note
  • “Strong intense smell, complex flavour. Says it has noted of lemongrass, muscovado sugar, and lemon custard but I don’t think I managed to catch all of that. It’s not a beginner’s red tea, in fact...” Read full tasting note
    57

From Song Tea & Ceramics

Given the right conditions and expert craftsmanship, the most common tea cultivars can be elevated to great heights.

This tea is crafted from the four seasons spring cultivar. Developed by Taiwan’s Tea Research and Extension Station to be highly adaptive and able to produce through multiple seasons (thus the name), it a fairly prolific cultivar in Taiwan. More often than not, it’s seen in mass produced fragrant green oolongs.

From there, this tea departs from the norm. It is grown at 1500m on Lishan – and crafted from leaves bitten by leaf hoppers which produces a chemical reaction in the leaf that gives the tea its honeyed sweetness. The elevation further gives this tea texture, finish, and complexity.

The tea maker works with these inputs to craft a tea that is both unexpected and unique in texture, aroma, and taste. Its tastings notes: lemongrass, muscovado sugar and chicory, are unlike any other tea.

This tea is a pleasure to brew, from dry leaves through final steep. It readily releases aroma and flavor without requiring a long steep time, yet can withstand longer steeping without producing bitterness or astringency. This is all to say that a brew guide – other than the dosage and temperature parameters we list – is probably not necessary.

About Song Tea & Ceramics View company

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4 Tasting Notes

77
16 tasting notes

Brewing method: Gongfu with Gaiwan, 2tsp of tea (=ca 5 g) @ 205 degrees.

Lovely highly oxidized version of four seasons cultivar (四季春)(‘four seasons spring’).

First steeping has clean refreshing approach, with rose, stone fruit and very light citrus notes. Nose has hints of oats, raisin, dried rose/rose hips. Nose evolves between infusions, becoming progressively sweeter.

Liquor is beautiful rose gold to bronze, depending on length of infusion.

Progressively longer steepings yield richer, fuller notes of same flavors. Very little astringency on longer infusions.

Flavors: Oats, Raisins, Rose, Stonefruits

Preparation
205 °F / 96 °C 1 min, 15 sec 2 tsp 5 OZ / 150 ML

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70
39 tasting notes

When I got this, I didn’t pay much attention to the story behind the tea. I simply brewed as directed and noticed that, despite being a red tea, it tasted A LOT like an Alishan oolong. I went to Song’s site then and discovered it is indeed a Formosa high mountain variety. Alishan? They didn’t specify, but the flavor is pretty on-the-money. It’s otherwise a pretty nice red tea. Citrus notes within it are abundant and obvious. There’s almost a bergamot quality. Red teas aren’t usually my thing, and oxidized Alishans really don’t do it for me, but this is very nice in spite of it.

Drinking it again and paying more attention to the subtleties, I’d say the first steeping has a very artificial cherry aroma. The second has less of that and a more pronounced sweetness. The third gives way to a more woody/leather vibe, but that doesn’t necessarily translate to the flavor.

Long finish.

Flavors: Bergamot, Citrus, Malt

Preparation
205 °F / 96 °C 1 min, 0 sec 4 g 6 OZ / 180 ML

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40 tasting notes

This tea has a complex, sophisticated set of flavors. Definitely some dark sugar, but I would go with the more mineral and grainy taste of sucanat rather than muscovado. Candied lemon peel at the back of the sip, and eggy custard at the middle. Really, really enjoying it. I keep sniffing my empty cup between steeps.

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57
200 tasting notes

Strong intense smell, complex flavour. Says it has noted of lemongrass, muscovado sugar, and lemon custard but I don’t think I managed to catch all of that. It’s not a beginner’s red tea, in fact one of their most premium ones, but I actually preferred the simpler red tea “Eighteen” from the same store.

Preparation
205 °F / 96 °C 1 min, 0 sec 5 g 5 OZ / 150 ML

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