Organic Four Seasons Oolong Tea

The four season oolong is a lightly oxidized oolong from the Taiwan island which is produced from plantation where there is always a tempered weather thanks to the vegetation and the rivers.




The four season oolong is a lightly oxidized oolong from the Taiwan island which is produced from plantation where there is always a tempered weather thanks to the vegetation and the rivers. The name four season can sound quite generic and easily comparable with another product on our list called ever spring but, as always, we would like to remind that different terroir, the cultivar and other characteristics change a lot the final result. The four season, unlike the ever spring, comes from the jin xuan cultivar of camelia and its gardens of origin are located around 200 km away from the origin of the other product. At least we also ought to consider the possibly different style of processing in fact, besides they look similar, different tea masters surely give their own imprinting on the leaves.

Besides all these characteristics the main difference between tea remain the taste. The infuse of four season oolong starts showing a vegetal flavor on the palate similar to some boiled herbs and then reveal a oily and refreshing sensation which carries some floral notes. Other then these predominant flavors there is also a more buttery sweetness due to the light oxidation of the leaves.

Place of origin



After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it’s where the oxidation process begins thanks to the tea master who rolled the tea leaves on the trays. Because of the low oxidation level of this tea (around the 20%) the leaves rest for a short period of time before going into an oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this phase the leaves are rolled by hand in their final form which is also quite useful to preserve the aroma of the product. As soon as the leaves have dried they are ready to be sold and consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (20 - 30 - 40 ...).

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and an half.

If you want to change the recommended quantities of tea mind the fact that these leaves will expand a lot their volume in water and this could compress the leaves in the vessel preventing the water to flow free and so limit the taste extraction.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 20,30,40... sec / 6 infusions

  • Mug

    2g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine low


  • Origin: Taiwan

  • Taste: Vegetal/floral

  • Instants: Drink


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