Cheap and cheerful! However, don’t let the price fool you. The first three infusions in particular punch well above their weight, although it does tend to fade somewhat thereafter. Still, this is some of the best value-for-money tea you will find anywhere and our top pick daily drinker. Discovered in 1985 by a tea farmer in the Muzha area, when among his Tie Guan Yin bushes, he noticed a few that were particularly fast-growing. Closer examination revealed this natural, semi-wild hybrid to be a cross between the Hong Xin Wai Wei Tao and Qing Xin cultivars. It was quickly adopted by other tea farmers throughout the island, all of whom praised its impressive yield and ability to produce a consistent quality each harvest. It was said that it would produce one harvest per season, and each one would taste like the spring harvest. It is therefore no surprise that this cultivar was dubbed Four Seasons Spring. Although Si Ji Chun is one of the “three daughters” of Taiwan teas, unlike its other two sisters, it was not developed by the Tea Research and Extension Station and thus does not hold a TRES number. The affordable price point is explained by the fact that it is machine harvested in the lower elevation flatlands of south Taiwan. This cultivar is popular as a base in the bubble tea market and is also unique for having a somewhat spicy edge. Otherwise known as Four Seasons Springtime or simply Four Seasons.