World Tea House’s Forever Spring | Tea Review

With the nicer weather sticking around, it would be lovely if spring was forever!

Description: “This spring harvest shows very bright with veg[e]tal flavour notes of pineapple, chestnut and honey.”

Instructions: 1 tsp | 85°C | 3 minutes | resteeped

Review: Despite knowing that Taiwan produces many teas, I tend to gravitate toward oolongs. I prefer lightly roasted ones, so this sounded right up my alley. The cultivar of this oolong is Si Ji Chun which translates to “Four Seasons Spring.”

The deep blueish hunter green dry leaves were tightly rolled and had a rich seaweed, spinach, and roasted chestnut smell. After a 3 minute infusion, the medium-sized leaves started to unfurl. The golden amber liquor smelled of fresh cut grass and steamed vegetables. It tasted delicately of floral, grass, and roasted nuts. When cooled, a stronger grassy and nutty note became apparent. There was a bit of a drying sensation on the back of the throat.

After a second infusion of 4 minutes, the taste was more vegetal, nutty, and floral – reminiscent of jasmine and lilacs. When cooled, the liquor was more vegetal and floral with less of a roasted note. The crinkly dark leaves had mostly unfurled and had a deep steamed vegetable smell.

During the various sessions and infusions, I can understand why the cultivar is associated with spring! Depending on the steeping time, shorter infusions leaned toward a more vegetal flavour whereas a longer one was more nutty and roasted. This oolong is on the delicate side and was lovely to sip on a bright spring day. It is a nice example of a lightly roasted Taiwanese oolong (3.5/5 rating).

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