Baguashan Baked Four Seasons Oolong Tea, Lot 581

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Lot 581 was baked in October 2016 using a properly mellowed lot of one of the best ever productions of Four Seasons Oolong provided by Mr. Yi in the spring of 2016. If you follow-us, or are familiar with the seasonal reality of Taiwanese teas, you must have heard about the high quality and generosity of this spring’s oolong teas. It was a season that produced particularly rich teas in texture and organoleptic compounds. When Mr. Yi performed his usual magic from his home-grown Si Ji Chun leaves last spring, we knew we were in for a treat and already anticipated the result when baked. With such good material to work with, our resident tea baker insisted in doing things right and allow the tea to mellow one full season before baking it. The result is now available on this page. If you experienced our previous Lot 387 produced from a spring 2015 production, you will notice a thicker feel and wider-ranging palette of sweet baked goods that evokes a trip to a pastry shop. The jammy sweetness is also topped with lingering floral notes that still persist despite the baking. Our tea baking master is also proposing a different baking level with this lot which adds a layered complexity and generosity to the texture. It is not a surprise that all the different variations our family proposes around the Si Ji Chun cultivar remain yet again as the most popular teas we propose. We are, after all, based in the Township where Four Seasons tea rule. This is the lifeblood and pride of our community!