Nantou Sijichun

Nantou Mingjian area is suitable for tea cultivation because of the red soil on Songbailing and heavy fog. Concepts of tea cultivation and processing were first introduced by Mr. De Wang from Fujian Anxi in 1927. Comprehensive Anxi tea processing techniques were introduced in 1939 and produced fragrant type of tea. This kind of tea was originally called “Puchung Tea” and gained another well-known name “Songbaikeng Tea” from tourists and prayers of the nearby “Sotien Temple”.

Sijichun is a fragrant type of oolong tea. After being partially fermented, the tea has a mild floral scent of ginger lily and a light taste with a sugar cane hint. It is ideal for hot and cold brew. Cold brew with fruit liquor can enhance the richness of its flavor. All these characteristics make Sijichun flavored by teashops that make hand-shaken tea in Taiwan.

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參考引用文章：
南投名間鄉農會
http://www.miji.org.tw/main.asp?BodySel=031
聯合新聞2018年11月，每年供應4000噸基底茶，松柏嶺四季春迎來第二春
https://udn.com/news/story/6842/3464358