Four Seasons Oolong is a tea I’ve had in the past and I keep coming back to it as I enjoy the nice floral aroma of the cultivar.
Description: “Four Seasons is the cultivar which thrives best in Ming Jian and produces a smooth oolong with an incredible floral aroma and taste at a very affordable price[.]”
Instructions: 90°C/194°F | 1-2 teaspoons per cup | 3-4 minutes
Review: Despite only having been in Taiwan for a short period of time, oolong teas have become ubiquitous to the county for me. Whenever I drink tea from Taiwan now, I am reminded tea fields I visited and tasting the wide range of teas. The dry leaves of this Four Seasons Oolong had a mineral, steamed vegetables/snow peas, and roasted aroma. It was tightly rolled and had shades of deep forest green to medium olive.
After brewing for 3 minutes, the liquor was a clear pale yellow, almost colourless and had a sweet, vegetal, asparagus, and roasted smell. The taste was vegetal forward, with it coating the back of the throat. There was an inkling of sweetness, spring shoots, and the classic floral taste which reminded me of chrysanthemum. The liquor left the back of the throat a bit drying. After a single infusion, the deep green wet leaves had mostly unfurled and had a much stronger floral and steamed green smell.
With the more vegetal and floral forward notes, it is hard for this tea not to remind me of spring which I found pleasant. Despite the vegetal note being more apparent, it didn’t overwhelm the other flavours of the tea, such as the floral. This would be lovely for someone who likes vegetal or floral oolongs or enjoys more delicate Taiwanese oolongs (3.5/5 rating).