Táiwān sìjìchūn mòlì wūlóng

Taiwanese Jasmine Oolong Sijichun is a scented tea in which the natural floral character of the “Four Seasons Spring” cultivar (四季春, Sìjìchūn) is enhanced and enriched through multiple scenting processes with fresh jasmine buds (Jasminum sambac). The result is a bright, refreshing beverage with intense jasmine aroma and a soft, viscous oolong body. This is one of the most accessible and popular Taiwanese scented teas, perfectly suited for daily tea drinking and introduction to the world of oolongs.

1. Classification and Origin:

Type: Oolong (semi-oxidized tea, oxidation 25–40%), scented with natural jasmine flowers (窨花, yìnhuā).
Category: Scented Taiwanese oolongs (台灣花茶, Táiwān huā chá).
Origin: Taiwan (台灣), Nántóu County (南投縣, Nántóu Xiàn), Míngjiān Township (名間鄉, Míngjiān Xiāng) — the largest center for Sijichun production and scented teas in Taiwan.
Geographic coordinates: ~23°50’ North latitude, ~120°40’ East longitude.

2. History and Cultural Significance:

History: The Sijichun cultivar was discovered/developed in the 1980s by farmer Lǐ Cǎiyuān (李彩淵, Lǐ Cǎiyuān) in Mingjian Township. Presumably a natural hybrid of Qing Xin Oolong and a Wuyi variety or their close relatives. The cultivar quickly gained popularity due to exceptional productivity (up to 6–8 harvests per year) and natural floral aroma. The tradition of scenting tea with jasmine came from mainland China (Fujian, technology 窨制, xūn zhì — “joint aging”), but Taiwanese masters adapted the process: using Sijichun as a base is a Taiwanese innovation, whereby the cultivar’s own floral character harmoniously merges with jasmine aroma.
Name:
- “Sijichun” (四季春) — “Four Seasons Spring”: indicates year-round productivity.
- “Mòlì” (茉莉) — jasmine (Jasminum sambac).
- “Wūlóng” (烏龍) — oolong.
Cultural significance: This tea is popular in Taiwan as an everyday beverage and for entertaining guests. Its accessibility (Sijichun is one of the most affordable Taiwanese oolongs) makes jasmine oolong an “entry ticket” to the world of scented teas for many consumers.

3. Botanical Description and Raw Material:

Tea Base

Cultivar: Sìjìchūn (四季春) — Camellia sinensis var. sinensis. Compact bush ~1.2 m; high adaptability, disease resistance. Medium, oval leaves with slightly serrated edges. Natural floral aroma — the foundation upon which jasmine is “layered.”
Picking standard: Bud + 2–3 leaves. Up to 6–8 harvests per year. For scenting, summer and autumn harvests are more often used — less valuable for “pure” oolong but excellent as a base for jasmine.

Jasmine

Species: Jasminum sambac (sambac jasmine) — the same species used in classic Fújiàn jasmine teas (茉莉花茶, Mòlì huā chá).
Bud collection: Unopened buds are collected in the evening when essential oil concentration is maximum. It is at night that buds open and release aroma — the scenting process is timed to this cycle.

4. Terroir and Cultivation:

Region: Mingjian, Nantou — the district with the highest concentration of tea farms in Taiwan.
Elevation: 200–600 m — lowland and foothill plantations. Sijichun does not require high-altitude conditions, making it economically viable.
Soils: Alluvial and lateritic, slightly acidic, well-drained.
Climate: Subtropical, with sufficient warmth and precipitation for year-round harvesting. Frequent fogs in the foothills.
Jasmine: Can be grown in the same region or supplied from southern Taiwan / mainland China (Fujian, Guangxi).

5. Production Technology:

Stage I: Base Sijichun Oolong

Picking (採摘, cǎi zhāi): Manual or mechanized.
Withering (萎凋, wěidiāo): Brief — in sun or indoors.
Shaking (搖青, yáo qīng): 3–4 cycles with rest periods. Oxidation 25–40%.
Kill-green (殺青, shā qīng): Stopping oxidation.
Rolling (揉捻, róuniǎn): Semi-spherical shape (布揉, bù róu).
Primary drying (烘乾, hōnggān).

Stage II: Jasmine Scenting (窨花, yìnhuā)

Joint aging: Dried oolong is mixed with fresh jasmine buds and left for 6–12 hours in an enclosed space. At night, buds open and release essential oils; tea leaves absorb the aroma.
Flower removal: After each cycle, spent buds are removed.
Repetition: The cycle is repeated 2 to 5+ times with fresh batches of jasmine. The more cycles (窨次, yìn cì) — the deeper and more persistent the aroma and the more expensive the tea.
Final drying (復火, fù huǒ): Aroma fixation, moisture reduction to ~5%.
Sorting (分級, fēnjí): Removal of flower remnants; separation by grades.

6. Organoleptic Characteristics:

Dry leaf: Dense semi-spheres of emerald-green or olive color. Individual jasmine buds may be present (decorative; main aroma is absorbed by the leaf).
Dry leaf aroma: Bright, intense jasmine — clean, natural, without chemical notes. In the background — light sweetness and herbaceous character of Sijichun (orchid, lilac).
Liquor aroma: Rich, dominant jasmine. In good versions — light fruity (peach, apricot) and creamy notes from the base oolong.
Taste: Soft, smooth, refreshing. Jasmine sweetness harmonizes with the herbaceous-floral base of Sijichun. Light pleasant acidity. Astringency minimal or absent. Aftertaste — fresh, jasmine-like, with light creaminess.
Liquor color: Clear, from light yellow to golden-amber.
Spent leaves: Whole leaves from light green to olive color; edges slightly reddish (traces of oxidation).

7. Chemical Composition:

From base oolong:

Polyphenols (catechins): EGCG — antioxidant. Moderate content due to light oxidation.
Amino acids: L-theanine — sweetness, relaxation.
Caffeine: Moderate (~2–2.5%).
Vitamins: C, B group, PP. Minerals: Potassium, manganese, fluorine, selenium.

From jasmine:

Essential oils: Linalool, benzyl acetate, indole, jasmone, methyl anthranilate — key carriers of jasmine aroma. These are absorbed by tea leaves during scenting.
Linalool — common to both components (present in both Sijichun and jasmine), ensuring harmony of the bouquet.

8. Health Properties:

Aromatherapeutic effect (key): Jasmine aroma is a proven natural anxiolytic; reduces cortisol levels, improves mood, promotes relaxation.
Antioxidant protection: Catechins from base oolong.
Tonic and relaxing effect: Caffeine + L-theanine — gentle alertness.
Digestive improvement: Mild stimulation; suitable after meals.
Skin health: Antioxidants + jasmine essential oils.
Weight control: Oolongs are traditionally considered activators of fat metabolism.

9. Brewing:

Temperature: 85–95°C. Lower (85°C) — to emphasize jasmine delicacy; higher (90–95°C) — for base oolong richness.
Tea quantity: 5–7 g per 150 ml (flash steeps) or 2–3 g per 250 ml (steeping).
Teaware: Porcelain gaiwan or glass teapot — vessels that don’t absorb odors, to preserve pure jasmine aroma. Yixing teapot not recommended — clay will absorb jasmine.
Process (flash steeps):
1. Warm the vessel.
2. Rinse: pour and immediately drain.
3. First steep: 20–40 seconds.
4. 5–7 steeps, +10–15 seconds each.
Cold brewing: 5–10 g per 1 L cold water, 4–8 hours in refrigerator. Excellent summer beverage — jasmine aroma unfolds gently and delicately.

10. Storage:

Airtight opaque packaging (foil vacuum bag — optimal). Cool dry place, away from strong odors.
Shelf life — 6–12 months; jasmine aroma weakens over time.
Refrigerator — acceptable, but only in vacuum packaging (condensation unacceptable).

11. Price and Counterfeits:

Jasmine Sijichun is one of the most affordable Taiwanese oolongs. Price depends on base oolong quality and number of scenting cycles (窨次): 2 cycles — basic category; 5+ — premium.

How to recognize counterfeits / low quality:

Aroma should be natural, floral, without harsh chemical notes. Artificial flavorings smell unnaturally bright and “perfumery-like.”
Whole semi-spheres, uniform in color. Broken pieces, dust — signs of low grade.
Liquor — clean, clear. Cloudy or bitter — suspicious.
If jasmine aroma completely disappears after 1st steep — likely artificial flavoring added rather than natural scenting conducted.

12. Interesting Facts:

Jasmine aroma intensity directly depends on number of scenting cycles (窨次): the more cycles — the deeper and more expensive the tea. Elite batches undergo 5–7 cycles.
Despite scenting, good jasmine oolong preserves recognizable Sijichun character — its own floral and creamy notes are not “killed” by jasmine but enriched by it.
The name “Four Seasons Spring” is not metaphorical: the cultivar truly yields quality harvest year-round, maintaining “spring” aroma even in autumn pickings.
This tea is one of the best candidates for cold brewing: jasmine + cool sweetness of Sijichun = ideal summer beverage.

13. Comparison with Other Jasmine Teas:

Parameter	Taiwanese Jasmine Sijichun	Fújiàn Mó Lì Huā Chá (茉莉花茶)	Jasmine Bi Luo Chun
Base tea	Sijichun Oolong	Green tea (most often)	Green tea
Oxidation	25–40%	0–5% (green)	0–5%
Rolling	Semi-spheres	Longitudinal or ball-shaped	Spirals
Own aromatics	Floral-creamy (Sijichun)	Neutral (green)	Fruity-green
Result	Jasmine + oolong viscosity	Pure jasmine	Jasmine + delicate freshness
Body	Medium, viscous	Light	Light

14. Possible Contraindications:

Individual intolerance (jasmine allergy — rare but possible).
Increased caffeine sensitivity, insomnia.
Gastritis exacerbation — not on empty stomach.
Pregnancy and lactation — moderate consumption, consult physician.

In conclusion:

Taiwanese Jasmine Oolong Sijichun is a celebration tea: its bright jasmine aroma, soft oolong viscosity, and year-round availability make it an ideal companion for daily life. It doesn’t aspire to “great tea” status — but in its niche does everything flawlessly: brings good mood, refreshes, relaxes, and each time reminds us that tea drinking can be simple and beautiful.