Taiwan: Organic Four Seasons Sijichun Oolong 2026Sijichun "Four Seasons" is a hybrid variety developed in the 1980s by crossing a Chinese Wuyi cultivar and Qing Xin. Low temperature baking brings out the special milky, creamy flavor of Taiwanese oolong tea. Each season presents a slightly different tasting vintage. A great introduction into fresh, young oolongs for everyday enjoyment, while having peace of mind in its organic production. Harvest: March 2026 Origin: Ming Jing, Taiwan Cultivar:

savoring the moment while making tea and listening to the rainfall

one-of-a-kind piece

A completely handmade beauty

often likened to orchids or honey

White Porcelain Spouted Matcha Bowl

known as Wet Piling

high-temperature roasting process

fashioned in the shape of a rabbit

Fall 2025 Harvest

which can span 2 to 3 days

young plum

Aesthetically timeless