Wulong Tea
Taiwan

Si Ji Chun

Product code: CSTW-24
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Brought back from the mountains in Nantou region (Taiwan), this pearl shaped green wulong is one of today’s most popular industry standards. Highly polyvalent and adaptive cultivar, the Si Ji Chun produces intense aromas whether it is grown in low or high altitude. It is no surprise to find it today in gardens all over the world. Much appreciated from daily consumers for its low caffeine levels and its generous flowery bouquet (lilac, freesia), this particular wulong easily steeps and resteeps as the day goes by.

  • Cultivar: Si Ji Chun
  • Altitude: 600m
  • Date of harvest: March 30, 2019

Teapot method
balance Quantity / 250ml of water
1
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Gong Fu Cha technique
balance Quantity / 250ml of water
2
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
30 - 45 sec
lined-clock Infusion length 2
20 - 30 sec
lined-clock Infusion length 3
30 - 45 sec
Flavour wheel To better identify the aromatic notes of each tea
Floral Fruity Wooded Earthy Spice Vegetal
Concentration of antioxydants 391 μmol Concentration in μmol / cup of tea, on a four-grade scale
391 μmol
391 μmol
Concentration in caffeine 10 Mg Concentration in μmol / cup of tea, on a four-grade scale
10 Mg
10 Mg

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