Description

Si Ji Chun “Four Seasons” Oolong Tea

The Si Ji Chun “Four Seasons” Oolong from Doi Mae Salong is based on a Taiwanese cultivar known for its adaptability and bright aromatic clarity. It is processed as a lightly oxidised oolong, and it shows a fresh profile shaped by floral and clearly vegetal notes. Gentle sweetness and a soft texture support this character. Because the tea grows in the highlands of northern Thailand, it combines freshness, structure, and a strong sense of origin.

 

 

The Cultivar: Si Ji Chun “Four Seasons”

The cultivar Si Ji Chun (四季春), often called “Four Seasons,” was discovered in the early 1980s in the Muzha area, which today forms part of Taipei. It did not result from a targeted breeding programme. Instead, a local tea farmer identified it as a naturally occurring, semi-wild hybrid plant growing in his garden.

At first, the plant attracted attention because it grows exceptionally fast. It also adapts well to changing conditions, and it produces fresh, high-quality leaves during most of the year. As a result, the name “Si Ji Chun” emerged, which translates as “Spring of the Four Seasons.”

From a botanical perspective, experts regard the cultivar as a natural cross, most likely between Qing Xin (“Green Heart”) and Da Pan Qing Xin. However, unlike cultivars such as Jin Xuan (TRES #12) or Cui Yu (TRES #13), Si Ji Chun was not developed by Taiwan’s Tea Research and Extension Station. Therefore, it does not carry an official TRES number.

Because of its robustness and disease resistance, Si Ji Chun spread rapidly across Taiwan. Farmers value it because it allows several harvests per year, while maintaining a clear and expressive aromatic profile. Today, it is mainly cultivated at low to mid elevations.

Since the 1990s, agricultural development projects have introduced Si Ji Chun to northern Thailand, including the highland areas of Doi Mae Salong. While the cultivar still shows clear parallels to its Taiwanese origin, the northern Thai highland terroir gives it a distinctly individual profile.

 

 

 

Origin & Terroir: Doi Mae Salong, Northern Thailand

Doi Mae Salong lies in the far north of Thailand, close to the border with Myanmar. The tea gardens sit at elevations between approximately 1,000 and 1,600 metres above sea level. Cool nights, high humidity, and diverse vegetation define the highland environment, and together they create a stable microclimate well suited to quality-focused tea cultivation.

Rocky highland soils form another key element of the local terroir. They add subtle mineral and earthy nuances to the Si Ji Chun Oolong, and they complement its fresh floral profile. As a result, the tea expresses a clear and recognisable sense of origin.

Today, Doi Mae Salong ranks among the most important centres of high-quality tea production in northern Thailand. The region focuses on artisanal teas from clearly defined garden plots, while processing methods closely follow East Asian traditions.

 

 

A Brief Look at the History of Doi Mae Salong

The present tea culture of Doi Mae Salong is closely linked to the region’s history. In the 1940s, parts of the Chinese Kuomintang army settled here after fleeing China following the Chinese Civil War. Their arrival brought families, agricultural knowledge, and cultural influences from southern China and Taiwan.

During the 1960s and 1970s, the region became known as part of the so-called “Golden Triangle.” At that time, it ranked among Southeast Asia’s most significant opium-growing areas, and social conditions were unstable.

A fundamental transformation began in the 1980s. Initiatives of the Thai royal household promoted legal highland agriculture, and tea soon became one of the central pillars of this transition.

 

 

Tea Plants & Cultivars in Doi Mae Salong

As part of the Royal Thai Development Project, selected Taiwanese tea cultivars were introduced to northern Thailand. To this end, tea experts from Taiwan first identified cultivars particularly well suited to the local terroir. The plants were then imported and permanently established on site through asexual propagation using cuttings.

These cultivars are:

• Ruan Zhi (TRES #17)
• Jin Xuan (TRES #12)
• Chin-Shin / Qingxin, in Taiwan traditionally the basis of Oriental Beauty Oolong
• Si Ji Chun (Four Seasons)

Alongside these introduced cultivars, the region is also home to large-leaf tea plants of the Assamica type. Northern Thailand, together with parts of Laos, Myanmar, northern Vietnam and northeastern India (Assam), forms the evolutionary home region of this variety of Camellia sinensis.

Together, these elements form the basis for the exceptional diversity of Doi Mae Salong’s tea portfolio.

 

Our Local Growing Partner

The teas from this origin come from the gardens of the Chinese-descended Banphodsikorn family. They have cultivated tea in Doi Mae Salong since the mid-1980s, and Ms Sumalee Banphodsikorn oversees technical operations.

 

Natural Cultivation & Biodiversity

Cultivation follows natural methods and avoids the use of pesticides. Small-scale garden plots alternate with biodiverse areas, which helps maintain a stable ecological balance.

 

Tea Production in Doi Mae Salong

Local tea production focuses mainly on oolong teas, in line with the Taiwanese cultivars used. Elevations above 1,000 metres favour the production of high-mountain oolongs, because cooler conditions slow leaf development. In addition, green and black teas are produced from both Assamica tea trees and imported cultivars. Processing takes place on a small, artisanal scale and is guided by the characteristics of the plant material as well as the intended style of the finished tea.

 

Plucking & Processing

Farmers harvest Si Ji Chun Oolong throughout much of the year, although a winter break lasts several months. They pluck the youngest fully opened leaves at the end of each shoot, while leaving the unopened bud intact.

Processing follows the Taiwanese model. Tea makers lightly oxidise the leaves and then roll them into compact, irregularly shaped pearls, also known as “ball-type.”

 

 

Taste & Appearance

The Si Ji Chun “Four Seasons” Oolong shows a bright, highly aromatic, and refreshing flavour profile. It occupies a distinctive position among oolong teas, because it often bridges the gap between green tea and more oxidised styles.

In aroma and on the palate, floral notes combine with pronounced vegetal tones. Nuances of gardenia, orchid, and lilac meet herbal, green-vegetal elements, and these provide structure and freshness. A natural sweetness reminiscent of fresh nectarines balances the profile without dominating it.

The texture feels soft and creamy, with a lightly velvety sensation. Despite its freshness, the tea never feels thin, but instead remains rounded and coherent. The finish lingers, shaped by vegetal and herbal notes that slowly fade.

In the cup, the Si Ji Chun Oolong displays a bright golden-yellow colour. This appearance reflects its light oxidation and its clear, fresh style.

 

 

Brewing Recommendations

Western-style preparation:

3–5 g of tea per 200 ml of water
Water temperature: approx. 85 °C
Infusion time: 2–3 minutes

Even with longer infusion times, the tea develops very little bitterness and keeps its fresh, clean character over several infusions.

Gong Fu Cha:

Like many high-quality oolong teas, the Si Ji Chun “Four Seasons” Oolong works very well with traditional Chinese preparation. This method uses higher leaf quantities and shorter infusion times, so the floral, vegetal, and textural aspects unfold over many infusions.

Cold Brew:

Because of its light oxidation and clear aromatic profile, this Si Ji Chun Oolong also suits cold brewing very well. In this form, floral and herbal notes come to the foreground, while a gentle natural sweetness rounds out the cup.