This tea gets its name from the four flushes (growing periods) that occur at this elevation between March and October.

This lot was produced using the Si Ji Chun cultivar and is known for being able to produce at high elevations, in this case an unbelievable 1,500 meters above sea level. The traditional four leaf picking is withered, rolled, and gently fired throughout a 48 hour period.

Brewing Method
Using 195°F water, steep 1 gram of leaf per ounce of water for 90 seconds. For each successive infusion, steep for 30-45 seconds.
Nantou, Taiwan
Tasting Notes
Gardenia, Complex Minerality, Baking Spice

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