Spring Osmanthus, this cultivar known as Si Ji Chun is translated to tea of the four springs as it is often able to be harvested during all four seasons.
It has a powerfully floral and buttery scent, and a bright green color initially in the steeped tea, which fades to golden yellow with multiple steepings. The aroma of flowers and vanilla is what it is most famous for, but the taste follows as expected, with both sweet floral enjoyable flavor, but also a very nice soft creamy mouthfeel. If approached properly, it is one of the most enjoyable tea experiences. First, think about the aroma -- floral and fresh and vanilla. Then think about the mouthfeel -- creamy, buttery, thick. Then think about the flavor -- brown sugar and flowery. And yet, it is all in a modest, not-in-your-face presentation -- it is a secret treasure to unlock for the tea drinker who purposely seeks it.
This is particularly enjoyable if you use a clear french press or teapot so you can watch the process.
Tasting Notes: Silky Smooth, Floral, Sweet and Creamy
Steep: 2 tsp of tea for 8oz water. Water temperature: 185. Steep time 3 minutes. The tea leaves are good for 3 or 4 steepings -- when your mug is empty, reuse the tea leaves to brew some more! Sweetener: Not recommended
Approximately 10 tsp in a 1 ounce package.