Si Ji Chun, also known as Four Seasons Spring or Forever Spring, is a wulong tea from Zhushan Township in Nantou County on the island of Taiwan. This tea is grown at a lower elevation around 1,600 feet. This cultivar was discovered in 1981 and is believed to be a natural hybrid between two varietals - Qing Xin and Qing Xin Dahpan. Whereas most other varietals and cultivars of the tea plant produce two to three harvests during the year, this cultivar can produce four to six. This continuous flushing has given it the name Four Seasons Spring or Forever Spring because it always seems to be flushing new growth as if it were spring. This is a very fragrant cultivar with distinctive floral and fruity notes. The leaves undergo a rolling and light oxidation, followed by a traditional light roasting that tones down the floral notes. The plants are cultivated using organic methods, but the tea is not certified organic.
The leaves unfurl to yield a smooth and quenching, light- to medium-bodied infusion that is sweet and satisfying with creamy, grassy, nutty, and fruity notes.
Leaves may be infused multiple times.