Four Seasons Black Pearl Oolong

Tea Garden: Chen Family
Farming Methods: Machine cut, Natural farming
Production Methods: 85%-90% heavy oxidization – ball rolled Oolong process

A unique tea produced by our own skilled tea making team in Nantou County.  The Si Ji Chun (Four Seasons) Cultivar tea leaf is heavily oxidized and processed as a black tea initially and finished with the ball rolled oolong process – hence the nice rolled dark pearls. This tea captures the vivacity of the Si Ji Chun Cultivar and although similar to a black tea in oxidation levels,  it has no trace of astringency of bitterness. Highly recommended for making cold brew iced tea!

Suggested Brewing (adjust according to personal preferences)
Water Temperature: 95-100°C/203-212°F
Amount: 3g per 150ml teacup
Steeping Time: 3 minutes
# of Infusions: 2-3 infusions