How to Brew Four Season Oolong: Hot and Cold Brewing Guide

Quick answer

To brew Four Season Oolong hot, use 3 grams of tea per 6 ounces of water at 185°F for 2–3 minutes. For cold brew, steep the same amount in cold water for 6–8 hours in the fridge. This versatile Taiwanese oolong suits both methods, delivering a creamy, floral cup every time.

Four Season Oolong, also known as Si Ji Chun, is a Taiwanese oolong prized for its versatility. Unlike some teas that demand precise conditions, this lightly oxidized oolong performs beautifully whether you steep it hot or let it infuse slowly in cold water. Its creamy texture and floral notes make it a favorite among both beginners and seasoned tea drinkers.

In this guide, you'll learn the ideal temperature, leaf-to-water ratio, and steeping times for hot and cold brewing. We'll also highlight common mistakes—like using boiling water or over-steeping—so you can avoid them and enjoy a consistently delicious cup.

Hot Brewing Four Season Oolong

Start with fresh, filtered water heated to about 185°F. If you don't have a temperature-controlled kettle, bring water to a boil and let it cool for a minute or two. Boiling water can scorch the delicate leaves, making the tea bitter and astringent.

Use 3 grams of tea (about one teaspoon) for every 6 ounces of water. Place the leaves in your teapot or infuser, pour the hot water over them, and steep for 2–3 minutes. Adjust the time to your taste: shorter for a lighter, more floral cup; longer for more body and creaminess.

A common mistake is over-steeping, which extracts too much tannin and ruins the smooth character of Four Season Oolong. Set a timer and taste at the two-minute mark. If you prefer a stronger brew, add 30 seconds at a time rather than letting it sit indefinitely.

Cold Brewing Four Season Oolong

Cold brewing is the easiest way to enjoy Four Season Oolong on a warm day. Use the same 3 grams of tea per 6 ounces of water, but use cold or room-temperature water. Place the tea in a pitcher or jar, cover, and refrigerate for 6–8 hours.

The slow extraction produces a naturally sweet, smooth tea with less bitterness than hot brewing. You can adjust the strength by lengthening or shortening the steep time. After 8 hours, strain the leaves and enjoy over ice.

One mistake is using too much tea, which can make the cold brew overly strong and slightly drying. Stick to the recommended ratio, and remember that cold brewing is forgiving—if you forget it for an extra hour, it rarely turns bitter.

Choosing the Right Four Season Oolong

Not all Four Season Oolongs are the same. Some are more heavily roasted, offering nutty or toasty notes, while others are lighter and more floral. For a classic creamy experience, look for a lightly roasted version with a smooth, buttery texture.

At Baba's Tea Co, the Jin Xuan is a modern high-elevation oolong from Taiwan's Alishan region. It shares the creamy character of Four Season Oolong and is an excellent choice if you enjoy buttery, floral cups. For a fruitier twist, Passion Fruit Oolong combines roasted oolong with dried passionfruit, adding a vivid tropical note to both hot and cold brews.

If you're exploring beyond Four Season, Milky Oolong from Fujian offers a similar milky smoothness with subtle floral undertones from traditional Chinese roasting. Its medium roast makes it a good hot brew, but it also cold brews nicely for a refreshing summer drink.

Step-by-Step Brewing Guide

1. Measure the tea: Use 3 grams (about one teaspoon) of Four Season Oolong leaves for every 6 ounces of water. This ratio works for both hot and cold brewing. Using a kitchen scale ensures consistency, especially if you're new to loose leaf tea.
2. Heat the water for hot brew: Bring water to 185°F. If you don't have a thermometer, boil and let it rest for 1–2 minutes. Avoid boiling water—it will make the tea bitter.
3. Steep hot or start cold brew: For hot brew, pour water over the leaves and steep for 2–3 minutes. For cold brew, add cold water and refrigerate for 6–8 hours. Set a timer; over-steeping is the most common mistake.
4. Strain and enjoy: Once the tea reaches your desired strength, strain the leaves. For hot tea, sip as is; for cold brew, pour over ice. Four Season Oolong can be resteeped 2–3 times—just add more time for each subsequent steep.

Products to Try

• Jin Xuan: A modern variety of lightly roasted oolong grown at high elevations in Taiwan. This tea is gaining popularity for its creamy texture and smooth buttery notes. If you like Four Season Oolong's creamy character, Jin Xuan offers a similar profile with a clean, floral finish. It's a great pick for hot brewing at 185°F or cold brewing to highlight its natural sweetness.
• Passion Fruit Oolong: A medium roasted Taiwanese Oolong paired with vivid dried passion fruit. It couples distinctive fruitiness with a smooth nuttiness for a balanced finish. When you want a fruity twist, this flavored oolong works well both hot and cold. The dried passionfruit infuses a natural sweetness, making it a refreshing choice for iced tea without added sugar.
• Milky Oolong: A medium roasted oolong from the Anxi highlands of Fujian. It features a gentle milky smoothness complemented by subtle floral notes from its traditional Chinese roasting. For a similar but distinct experience, this oolong's buttery, honeysweet flavor is perfect for hot brewing at 195°F. It also cold brews into a smooth, dessert-like tea.

Four Season Oolong is a forgiving, delicious tea that adapts to your brewing style. Whether you prefer a warm, creamy cup in the morning or a cold, refreshing glass in the afternoon, these simple steps will help you get the best from every leaf. Experiment with steeping times and enjoy the versatility of this Taiwanese classic.