Bergamot oolong –
To make Bergamot oolong, Taiwanese use an excellent high-altitude tea leaf called the spring of four seasons, and it is a weakly fermented oolong. Grown in the Highlands of Nantou, among flowering gardens.
Sy Zi Chun (spring of four seasons) got its name due to the exceptional freshness of aroma and taste. And bergamott lemon was added to this tea leaf. Fruit obtained by the intersection of pomerants and citron. The homeland of Bergamot is Southeast Asia.
The combination of these two ingredients gives a unique and very delicate drink. It contains the freshness of citrus fruits, a little thorn, multiplied by the versatility of the tea leaf.
Tea evokes associations with exotic fruits and countries. It’s a very interesting path that you’ll understand not from the first time. It needs to be felt and understood.
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