Four Seasons Spring is a lightly oxidized, ball rolled oolong tea that is harvested twice each year in Taiwan's central highlands. Made from the Si Ji Chun cultivar, Four Seasons Spring has a golden- green, medium-bodied infusion with a very floral, long-lasting aromatic bouquet evocative of fresh gardenia, freesia blossoms and tropical fruits. Perfect on its own or with a light meal.
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