Four Seasons Spring (Si Ji Chun) — Floral Charcoal
- Si Ji Chun—often translated Four Seasons Spring—is a Taiwanese oolong cultivar known for fresh, spring-like florals; Teagraphy’s English page highlights a bright, expansive gardenia aroma.
- Teagraphy’s Charcoal-Roasted Si Ji Chun is longan-charcoal hand roasted, sold as canned 50 g or pouch 50 g on the English shop, with SGS 481 stated on that product page.
- Japanese Four Seasons Spring can copy frames orchid- and lily-like florals with gentle longan-charcoal roast, naming the tea for enjoying spring-fresh aroma year-round.
- JP product specs list cultivar 四季春, about 20–25% fermentation, and 2–3 hours of roast; the Four Seasons series maps this SKU to “spring.”
- This article explains the cultivar cup—not a “which season should I buy” chooser across the full Four Seasons set.
Si Ji Chun—Four Seasons Spring—is the floral “spring light” many people expect when they first fall for Taiwanese oolong. On Teagraphy’s English shop, Four Seasons Tea Gathering – Charcoal-Roasted Si Ji Chun is described with a bright, expansive gardenia aroma, finished by longan-charcoal hand roasting.
Cultivar first: spring florals, not perfume syrup
Si Ji Chun is grown as oolong leaf. The “spring” nickname tracks the fresh, garden-floral impression in aroma and liquor—not a bottle of fragrance poured into the tin. Teagraphy’s Japanese Four Seasons Spring can page describes orchid- and lily-like florals with a clean, refreshing drinkability, and explains the name as enjoying that spring-fresh juiciness all year.
On the English product page, formats stay simple: canned 50 g or pouch 50 g, Made in Taiwan, grown and packed at source, with an SGS 481 pesticide-residue line on that SKU.
Charcoal roast that keeps the florals clear
Teagraphy’s positioning is charcoal craft, not a vague “baked floral.” Product bullets for Charcoal-Roasted Si Ji Chun state longan charcoal, hand roasted. The roast should dry and round the cup while leaving gardenia-bright florals readable—especially on lighter fermentation styles. Japanese specs for the 50 g can list cultivar 四季春, roughly 20–25% fermentation, and about 2–3 hours of roast; always confirm on the live page.
How to brew a floral charcoal oolong
Give the leaf heat and space so ball-rolled Si Ji Chun can open. For Teagraphy’s English whole-leaf sachet guides elsewhere in the range, use 95–100°C · 6–7 g · 300 ml · 6–7 minutes. For the Si Ji Chun can, scoop near those habits unless the SKU prints another guide. Japanese can pages offer a 100°C multi-steep timetable if you bought domestically in Japan.
- Cup profile: bright gardenia (EN); orchid/lily florals on JP can copy.
- Roast: longan charcoal, hand roasted.
- Series note: Four Seasons “spring” SKU—not a high-mountain Alishan substitute.
- Shop: Charcoal-Roasted Si Ji Chun.
If you want floral Taiwanese oolong with Teagraphy’s charcoal finish, open that Si Ji Chun page, choose can or pouch, and let the first steam show the garden brightness the copy names.
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