Ever Spring Oolong Tea - Si Ji Chun 25g

Description

The low-oxidation Ever Spring oolong tea comes from the Nantou region on the island of Taiwan and owes its name precisely to the area where its plants grow. At an altitude of approximately 1,200 metres, in the north-east of this region, where the si ji chun camellia cultivar is found, whose name translates as “all seasons like spring”, there are several waterways that generate enough mist to maintain a pleasantly cool temperature similar to that of spring and protect the plantations from direct sunlight. These climatic conditions allow the leaf to produce flavours and aromas in the cup that are already quite complex in themselves, which is why a low level of oxidation is chosen to preserve them as unchanged as possible from the plant to the liquor. Due to its processing, this tea shows a leaf rolled in on itself when dry, but it already has a pronounced vegetal aroma. Tasting - Appearance and aroma The leaves of Ever Spring oolong tea have a rather tightly rolled shape. The colour is a bright dark green with jade-green nuances and ochre tones around the stems. Once infused, the leaves release floral and sweet aromas, almost milky, with more vegetal and herbaceous final notes and a freshness reminiscent of basil. As the leaves unfurl both in the teapot and in the gaiwan, it is also possible to observe that the edges are reddish due to the particular processing method, especially the shaking and bruising stages, which initiate the oxidation of the leaves. In the cup, the colour is pale yellow, very clear and bright. Tasting Notes GONG FU CHA The first infusion of Ever Spring oolong tea is extremely delicate: it has the sweetness of granulated white sugar and shy floral notes, which emerge more decisively in the second infusion. Here the floral bouquet becomes more pronounced, and flowers such as lily of the valley, gardenia and orchid can be distinguished, with an extremely fresh sensation on the palate. Sweet, milky notes reminiscent of cream can also be detected. With the third infusion and those that follow, the body becomes denser and oilier: the sweetness now feels full-bodied, like pastry cream, and the milky notes are much more evident. Fruity notes of ripe yellow peach can also be perceived. The finish is fresh, and the floral character of the liquor always remains very pronounced. WESTERN STYLE The first sip of Ever Spring oolong tea is delicate and very sweet: it leaves a sugary sensation across the entire palate and on the tongue. A slightly vegetal note follows, then an immediate floral note with intense hints of lily of the valley, lilac and magnolia. The body is distinctly oily, with creamy notes evoking milk and honey, pastry cream and vanilla pudding. The finish is extremely fresh, with the floral and sugary notes lingering pleasantly. Place of origin North-east of Nantou, Taiwan Production After harvesting, the leaves of Ever Spring oolong tea wilt in the sun for a few hours before being left to rest on covered bamboo trays. Oxidation is then initiated through a manual massage of the leaf, carried out by the master producer. Given this tea’s low oxidation level (approximately 20%), little time is needed before it moves to the next stage: the leaves are heated in a charcoal oven to halt enzymatic activity and fix the product’s characteristics. As the penultimate step, the final shape is given to the leaf by hand, rolling it in on itself so that its aromas can be preserved more effectively. The final processing stage is drying, which fixes the aromas and makes the product ready for consumption. Preparation We strongly recommend infusing Ever Spring oolong tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (approximately 2 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different flavours. After a quick rinse of the leaves in water at 90°C, proceed with a first infusion of 15 seconds and then, keeping the water at the same temperature, increase the time by 5 seconds each time compared with the previous infusion (15 – 20 – 25 …). This tea lasts for approximately 6 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (approximately 1 teaspoon) in a 200 ml cup with water at 90°C for an infusion time of 3 minutes. If you wish to experiment with infusing this tea using different quantities of leaves, try to consider the appropriate amount that will allow the leaf to expand freely in the liquid without being compressed or obstructed. This way, you will make the most of the product without hindering the extraction of the flavour compounds. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely suggestions, so they can also be adjusted according to personal taste. We recommend storing Ever Spring oolong tea in a cool, dry place away from direct sunlight.