TN0101
Formosa Lugu Sijichun Oolong
(Formosa Lugu Four Seasons Spring Oolong)

Origin: Lugu, Nantou,Taiwan 鹿谷．南投．台灣
Style: Medium fermented Oolong, medium bodied, smooth floral sweet
Grading: Choice
Loose leaf style: Half ball dongding oolong style
Loose leaf color: Brownish dark green
Wet leaf style: Dark green center with brown red edge
Tea color: Honey green  

Sijichun Oolong Tea, the name translates as "Four Seasons Spring", is a new varietal developed in Taiwan from 1990s. As the name, Sijichun is fast-growing and the strong bushes can be harvested 4-5 times a year. It is processed in traditional Oolong half-ball style, the smooth floral taste distinguishes Sijichun from other medium fermented Oolongs, and makes it a best choice for Oolong beginners.

Brewing:
For most of the half ball style Oolong tea, the best water temperature is "just boiled and cools a little".  You can start with 1 tsp for 120cc(4oz) 95°C(203F) water, steam about 1 min for the first brew to unroll the leaves. 30-40 seconds for the second infusion, and add 20 seconds for the following infusions. Provides at least 5 infusions, up to 9 infusions.
The tea leaves need to be fully expanded in the container, remember not to put too much loose tea to avoid over packed. One tip to keep in mind is the amount of dry loose tea should be around 1/5 or smaller of the teaware or container, after brewing, the tea leaves will expand to 80%-90% of the container. Once you get familiar with the tea, you may explore your own brewing method.

Teaware:
Gongfu teaware or Yixing pots suit best for Oolong tea, glassware, Gaiwan, or porcelain teaware are also good personal choices.