The lightly oxidized oolong tea “always Spring” comes from Nantou region on Taiwan island and it’s name is related to the environment in which the tea plants grow. At the high of 1200 meters on the sea level, in the north-east of this region, where a cultivar of camelia named si ji chun which means “like spring” is located, there are several rivers which produce a light fog capable of maintaining a constant Spring temperature in the area and protecting the plantations from direct sunlights. This weather already allows the leaves to develop quite an elaborate flavors and aromas profile in the cup so the low oxidation level wants to preserve this characteristics from the plant to the infuse. Because of its processing this tea shows up in a ball rolled form with a remarked and pungent vegetal aroma.
As soon as the leaves start to open up in the hot water it comes out a kind of ripe fruit flavor which remind a pear. So, beginning from some vegetal notes we going on tasting some fruit flavors and then it comes also some legume flavors. The infuse will cause also a really pleasant feeling in the mouth leaving a kind of aromatic film on the palate because of its natural oils. At the end of the tasting session don’t forget to watch at the beauty of these leaves opened up by the hot water.
Place of origin
North-East of Nantou, Taiwan
After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here its 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 4 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 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (15 – 20 – 25 …).
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.