“Winter Sprout” (Dong Pian) tea is not the same as standard “Winter Tea.”
Typically, winter tea is harvested between October and November, after which tea trees enter a dormant state due to dropping temperatures and remain inactive until spring.

However, the Four Seasons Spring (Si Ji Chun) tea cultivar—commonly grown in mid to low-elevation regions—is affected by global warming. During mild winters, the tea plants may be “tricked” into thinking spring has arrived early, causing new leaves to sprout again around December to January. The tender leaves harvested during this rare period are known as Winter Sprout (Dong Pian). These leaves carry Si Ji Chun’s signature floral aroma and a distinctively cool, crisp flavor, known as “cold charm.”

Si Ji Chun is a year-round harvestable cultivar, with noticeable differences in taste across seasons. Among them, Winter Sprout is considered the best-quality seasonal harvest, prized for its cool, smooth mouthfeel reminiscent of high mountain teas.

Sanyu Tang’s Four Seasons Winter Sprout tea is sourced from the Songboling tea region in Nantou, Taiwan, a place with ideal climate conditions. The tea is known for its rich fragrance and delicate, smooth flavor that tea lovers truly enjoy.