"Spring all year round" - The smell of dry tea is strong and deep, the infusion smells wonderful, very distinctive but clean and gentle. The real Si Ji Chun always has a strong scent, so strong that it fills the whole room.

 Its taste is reminiscent of alpine oolongs from the mainland - sour-sweet with tones of berries, raspberries, lemons, limes, honey and mountain flowers and of course orchids! Ji Chun has the most of all Taiwanese oolongs of what is called the 'orchid quality of taste & aroma' (the Chinese Tie Guan Yin has the most of all oolongs). Most other island oolongs have more creamy milkiness and fruity satiety.

 Aftertaste leaves tea very long and clean. Tea has an excellent refreshing and relaxing effect, it will lift your mood. Like any quality oolong, it is good for blood circulation, blood vessels and also fights aging.

 The tradition of Taiwanese oolongs is relatively young - the oldest of them, Dung Ding, will not be more than 150-180 years old. In addition, the main representatives of the "Golden Crown of Taiwan" (Li Shan, A-Li Shan, Da Yu Ling) are creations from the second half of the 20th century. In the same way, the tea made from the Si Ji Chun cultivar bearing the same name is really young. The vast majority of Taiwanese teas are produced by machine in factories, and only a certain part can bear the adjective 'shou zi - handmade art', ie teas harvested and produced only by hand. Such teas are, in a sense, a rarity and are usually considerably more expensive than machine-made conventional oolongs of daily consumption.