Four Seasons Spring Tea is originally produced in Taiwan, especially in tea areas such as Nantou and Alishan. This tea is named “Four Seasons Spring” because it can be produced all year round. It is a green oolong tea, somewhere between green tea and oolong tea.
Feature:
Leaf color: light green, often with a little purple.
Persistence: Produced year-round with consistent flavor.
Smell:
Fresh and sweet: The taste is stronger than ordinary green tea, but it is still fresh.
Fruity aroma: Most four-season spring tea has a soft fruity or floral aroma.
Odor:
Floral fragrance: Fresh floral or fruity fragrance is a major feature.
Foundation: It has the foundation of oolong tea, making its fragrance last longer.
Origin:
Taiwan.
How to make tea:
Water temperature: It is recommended to use hot water of 85-95°C.
Amount of tea: approximately 5-7 grams of tea leaves per 150 ml of water.
Tea set: It is recommended to use porcelain teapot or purple clay teapot.
Brewing time: The first brewing time takes about 30 seconds to 1 minute, and each subsequent brewing time increases by 15-30 seconds.
Multiple brewing tea: This kind of tea can be brewed multiple times, usually 3-5 times.
**Four Seasons Spring Tea is a very popular tea in Taiwan, suitable for daily drinking or as a gift. Since it is green oolong tea, it has the freshness of green tea and the richness of oolong tea, a perfect combination of the two. The correct way to brew tea can better showcase its unique flavor and aroma.