Taishan Sijiu (Four Nine) County Black Tea (台山四九紅茶)
One of the Taishan’s most popular teas is the black tea that comes from our dad’s town, Sijiu (四九, transl. “Four Nine Town”). Sijiu’s proximity to the Beifeng Mountains endows the town with dense forests, lush vegetation, and frequent rainfall—conditions ideal for planting tea. Local residents also have a long history with tea, with tea cultivation and production dating back centuries. Cultivated with respect for tradition, every harvest is meticulously handpicked, processed, and charcoal-roasted by farmers who continue to rely on techniques passed down from generations.
Grown in the hillsides of Sijiu, the Taishan Sijiu Black Tea remains under the radar in the tea world but leaves a distinct impression. Its rich fragrance is sweet and floral like the smoothest milk tea that can be found in Hong Kong, while the tea’s lingering fragrance is reminiscent of premium Yunnan Black Tea.
As a Sijiu Taishanese family, this tea is incredibly dear to us and we can’t help but want to share this gem with all our friends.
Full-bodied rich with a hint of sweet floral scent and smokiness; like dried longan.
The flavor hits the palette gently with a light and smooth taste possessing zero bitterness.
The tea imparts a long-lasting aftertaste with the sweet fragrance lingering mildly in the mouth minutes after swallowing.
Brewing Guide:Gongfu brewing method-
Measure 1 heaping teaspoon of tea to a medium-sized gaiwan.
Bring the water to a boil and allow it cool for 5 minutes (95-98℃). Pour enough water to submerge tea leaves and immediately pour out this first brew.
Refill gaiwan to the top and steep for 10-20 seconds or until desired concentration before serving the tea. Rebrew as needed.