The tradition of Taiwanese oolongs is relatively young – the oldest of them, Dung Ding, is not more than 150-180 years old. In addition, the main representatives of the “Golden Crown of Taiwan” (Li Shan, A-Li Shan, Da Yu Ling) are creations from the second half of the 20th century. In the same way, the tea made from the Si Ji Chun cultivar bearing the same name is really young. The vast majority of Taiwanese teas are produced by machine in factories, and only a certain part can bear the adjective ‘shou zi – handmade art’, ie teas harvested and produced only by hand. Such teas are, in a sense, a rarity and are usually considerably more expensive than machine-made conventional oolongs of daily consumption.
Si Ji Chun
€13,33
“Spring all year round” – The aroma of dry tea is strong and deep, the infusion smells wonderful, very distinctive but clean and gentle. The real Si Ji Chun always has a strong scent, so strong that it fills the whole room.
Its taste is reminiscent of alpine oolongs – sour-sweet with tones of berries, raspberries, lemons, limes, honey and mountain flowers and of course orchids!
Tea aftertaste is very long and clean. Tea has an excellent refreshing and relaxing effect, it will lift your mood. Like any quality oolong, it is good for blood circulation, blood vessels and also fights aging.
Description
Additional information
| Weight | N/A |
|---|---|
| Původ | |
| Místo/zahrada | |
| Sběr/rok výroby | |
| Charakter | |
| Weight |
Shipping & Delivery
Related products
Tie Luo Han
"Iron arhat"-is one of the most famous rock tea in Wu Yi Shan area.
The dry leaves are dark in color and have a toasted and dark chocolate flavor. During the brewing process, the leaves are dark green. The tea soup is darker in color, balanced in taste, with a long-lasting sweet aftertaste, with a distinct floral fragrance. After the last cup of drinking, the floral-like sweetness lasts for a long time.
Five-leaved ginseng (Jiao gu lan)
Ceratophyllum or Gynostemma is a climbing plant from the pumpkin family, which originated in southern China. Low temperature resistance to -15°C. In winter, the above-ground part disappears, but reappears in spring. It can also be planted in pots. This plant is sometimes called five-leaf ginseng or southern ginseng; it has nothing to do with real ginseng (Panax ginseng).
Da Hong Pao
Da Hong Pao (Big Red Robe) - one of the best rock teas (yancha) straight from the cradle of all oolongs - Wu Yi Shan. Teas grow on the region's numerous rocky cliffs, which, thanks to the local climate and stony soil, acquire special features that are later deepened by traditional processing.
Due to its unique properties and taste, Da Hong Pao is often referred to as the 'King of Teas'. The color of the leaves is dark brown, often with a charcoal luster. The taste is balanced, the aroma is strong but still soft and pleasant and aftertaste long and sweet.
Jin Xuan Nai Xiang
"Golden flower with a milky scent" - tea of bright yellow and pure infusion color (Western tea testers refer to it as 'amber'), the aroma is caramel-milk, yet tea-fresh.
The taste is soft, warm and pleasant with a 'memory of milk' - one that gives the impression of sweet condensed milk and childhood memories.
