Chon-chi is the first ITF/Chang Hon-style color belt teul (form). Chon-chi has 19 movements diagrammed as a cross (or plus sign). Literally, Chon-chi translates as "heaven - earth" which is interpreted as the creation of the world. It is therefore the initial pattern performed by an ITF beginner during their entrance into the world of Taekwon-Do.

四季春種是茶農無意間發現的野生品種，經茶改場研究證實後，發現其最初的起源地位於台北市木柵產茶區，當地相傳大頭輝仔，本名張文輝的茶農，在其茶園的一隅發現有幾株茶樹非常特別，照理來說茶樹生長應該都是依循四季，但這幾株茶樹都比其它株早熟許多，引起了張文輝的興趣，故在農忙之餘也開始試著用它們製茶，發現到這些茶樹的除了花香的調性特別明顯外，生命力也特別強，一年可以採收製作六次，當時坊間習慣稱此品種為輝仔種。 而當時張文輝的想法也很單 …

2024年11月3日 · Oolong Si Ji Chun, translated "four seasons" is a 1980 developed cultivar from Taiwan. Si Ji Chun is also marketed as "Four Seasons" but has no TTES number as it wasn't breed by the Taiwan Tea Research and Experiment Station.

Ji Chunhua (Chinese: 计春华; 20 July 1961 – 11 July 2018), sometimes romanized as Gai Chun Wa, was a Chinese actor and action choreographer. Just like Jet Li and Yu Chenghui, he was a Mainland China-trained wushu athlete who started his acting career in the 1982 Hong Kong martial arts blockbuster Shaolin Temple.

2021年7月30日 · SI JI CHUN. Discovered by chance in northern Taiwan and officially recognized in 1981, the Si Ji Chun variety is said to be a natural hybrid produced from two Qing Xin varieties (Qing Shin Dapan and Qing Xin).

The Si Ji Chun cultivar, traditionally dedicated to oolong production, finds new life in the slopes around the Abe river. Unlike most fibrous late-harvests of Si Ji Chun oolong in Taiwan, these tender first-harvest leaves undergo a very careful hand-rolling to maintain integrity.

Si Ji Chun in Thailand. Everything turned out to be trivial. The fact is that most varieties, depending on the season, are variable in taste, and "Si Ji Chun" is almost always floral, as the first spring harvest. Thanks to these amazing taste characteristics, it got its name.

Four seasons oolong, also known as Si Ji Chun, is a type of Taiwanese oolong tea cultivar renowned for its floral aroma and smooth taste. It is named “Four Seasons” because it is said to be suitable for harvesting in all four seasons of the year.

The real Si Ji Chun always has a strong scent, so strong that it fills the whole room. Its taste is reminiscent of alpine oolongs – sour-sweet with tones of berries, raspberries, lemons, limes, honey and mountain flowers and of course orchids! Tea aftertaste is very long and clean.

2020年10月28日 · For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Traditionally produced and completely hand-rolled oolong by master Wei-Chun with a transportive quality. Highly complex tea with notes of cinnamon bun, …