Organic Four Seasons Spring Oolong Tea

**Organically cultivated four-season spring oolong tea, the tea soup has a distinct floral aroma and is sweet and smooth.** Sijichun, commonly known as "Sijizi", is an excellent variety naturally hybridized between Wuyi species and Qingxin oolong. It is made into a moderately fermented oolong tea with a distinct floral aroma and sweetness that goes well into the throat. Upstream and downstream organic four-season oolong tea is grown on the terrace at the southern end of Bagua Mountain. The climate and soil are suitable for cultivation in Mingjian Township, Nantou County, all seasons of spring.__pesticides, chemical fertilizers or herbicides are used at__. In spring and winter, one heart and two leaves or opposite leaves are harvested to make spherical oolong tea. The taste is fresh and smooth, not bitter, sweet and smooth. It has charming floral aroma similar to gardenia and jasmine according to the adjustment of climate and tea making. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9456-1-1360.jpg The producer, Mama Xiao, has been growing "organic" tea for more than 20 years. Not only is she rich in growing experience, she is also a third-generation tea maker in her family. From tea planting to tea making, everyone does it themselves, always following the "watch the tea and make the tea", carefully adjusting according to the climate and tea quality of each season, and making small quantities of tea to present the best flavor of the tea. To this day, the traditional production method of sufficient fermentation is still used, which turns the fresh aroma into a floral and fruity aroma. The tea soup is sweet and smooth, and the quality is warm, resistant to steeping, and easy to preserve. It is different from the light fermentation method on the market that favors green tea. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9560%E2%94%801%E2%94%80banner.jpg **20 years of organic cultivation, 3 generations of tea making inheritance, following the pursuit of perfection in tea making** Mingjian Township in Nantou County is located at the southernmost end of the Bagua Mountain Platform at an altitude of about 400 meters. The east slope of the mountain faces the sun and gets plenty of sunshine. It has deep and fertile red soil with little gravel. The soil has a pH value of 4.5 to 5 and is acidic, suitable for the growth of tea trees. Therefore, it has been popular since the Qing Dynasty. During this period, tea tree cultivation was introduced. During the Japanese colonial period, it had reached a considerable scale and it was a well-known old tea area. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9247-1200.jpg The producer, Mrs. Xiao, married into Mingjian Township in 1966 and began to take over the management of the tea garden and make tea with her father-in-law. In 1989, she converted the tea garden to organic cultivation. She has 20 years of experience in organic cultivation. Counting from his grandfather, he is already a third-generation tea maker. Whether it is Nikko withered tea, Nangjing tea or hojicha tea, all of them are a unique blend of inheritance and self-exploration over many years. He follows the rule of "making tea by looking at it" and carefully adjusts it according to the climate and tea quality. , to present the best flavor of tea. https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9330-1200.jpg https://www.newsmarket.com.tw/shop/files/2020/03/IMG_9227-1200.jpg