Si Ji Chun Dong Pian

Lulled by a spurt of apricity, some Taiwanese tea bushes put out an extra flush of new buds, which are gathered and made into tea under the name 'winter pieces'. This Si Ji Chun is just such a tea, and the chill of December seems to have brought out the cultivar's top notes: crisp nashi pear, sour cherry, and a mineral cleanliness, balanced by a surprisingly warm buttery note. It may be the perfect palate cleanser, washing away strong flavors while leaving just a trace of warmth, like the elusive hibernal sun.
  • ORIGIN:  Mingjian, Nantou, Taiwan
  • ALTITUDE:  300–400 meters
  • MEANING:  Four seasons [of] springtime winter pieces (sì jì chūn dōng piàn)
  • CULTIVAR:  Si Ji Chun
  • HARVEST TIME:  December 2021
  • TASTE:  Nashi pear, sour cherry, butter
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9.00 € 9.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 4 infusions: 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.