Thai Four Seasons Oolong is a unique and flavorful tea produced in Thailand. It is made from the Si Ji Chun cultivar, also known as Four Seasons Spring, which is a popular tea plant variety originating from Taiwan.
Si Ji Chun is known for its vibrant aroma, smooth texture, and delicate flavor profile. It is often cultivated at higher elevations in Thailand, where the cool climate and fertile soil contribute to the tea's distinct characteristics. The leaves of Si Ji Chun are plucked at the optimum time to ensure the best flavor and aroma.
To produce Thai Four Seasons Oolong, the tea leaves undergo a meticulous process that involves withering, bruising, oxidation, and roasting. The leaves are first withered, allowing them to lose moisture and become flexible for subsequent processing. Then, they are gently bruised to initiate oxidation, which is a crucial step in oolong tea production.
The oxidation process is carefully controlled to achieve the desired level, which can vary depending on the tea maker's preference. Once the leaves have reached the desired oxidation level, they are then heated to halt the oxidation process. This step, known as fixation or kill-green, helps to preserve the flavors and colors of the leaves.
After fixation, the leaves are rolled, twisted, or shaped into tight balls, which further contribute to the tea's appearance and flavor development. Finally, the leaves are lightly roasted to add depth and complexity to the tea's taste profile.
The resulting Thai Four Seasons Oolong has a golden amber liquor with a fragrant floral aroma. It offers a smooth and mellow taste with notes of orchid, honey, and a hint of creaminess. The flavor is often described as well-balanced, with a pleasant lingering sweetness.
Thai Four Seasons Oolong is highly regarded for its soothing and calming effects. It is often enjoyed as a relaxing beverage or paired with light snacks or desserts. The tea can be steeped multiple times, with each infusion revealing different layers of flavor.
Brewing method
Brew the tea with hot water (80°C) in a porcelain gaiwan or a glass teapot. The proportion is 4 g per 100 ml. The first infusion should last for 5 seconds. After that do short infusions (just for 5 seconds), increasing the infusion time for each subsequent step, if necessary. You can repeat this method up to approximately 6-7 times.