Si Ji Chun

It took tea master Wei-Chun two days and one night to traditionally process this oolong, which includes rolling the leaves completely by hand. Master Wei-Chun likes to be in the right place at the right time. That is why he barely owns tea gardens and instead makes good use of his many tea connections. At the end of October 2020, it had not rained in Mingjian for more than a month, and the humidity was also very low—ideal conditions for tea processing! In Master Wei-Chun's own words, "The production went very smoothly. This tea can be brewed on the stove; it doesn't get bitter," which is actually a bit of an understatement. This tea takes you places! I found myself sitting in the sun outside a little café. In front of me, on a wooden table, were a freshly baked cinnamon bun and a milk coffee. The experience was completed by the scent of fresh flowers in the background. Where will this tea take you?

Written by Sven

The tea master

Liao Wei-Chun, based in Taipei City, is a distinguished student of Huangtan Chen, known in the Western world as Atong, arguably Taiwan’s most renowned tea expert. Master Chen’s tea classes at the community college in Taipei attract numerous enthusiasts, yet only two students have the privilege of teaching alongside him. Master Wei-Chun is one of these select few.
With extensive connections throughout Taiwan, Master Wei-Chun dedicates much of the harvest season to visiting various tea gardens, where he processes tea in small batches. He possesses a deep expertise in traditional Oolong processing, yet he is also known for his innovative spirit, experimenting with new leaf varieties and processing techniques. This modern approach, coupled with the solid foundation inherited from Master Chen, yields impressive results. The consistency and quality of his exceptional teas are unparalleled in our tea sourcing journey.
During the tea off-season, Master Chun can often be found in ski resorts in Japan, where he teaches downhill skiing.

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