From the Songbailing Tea Plantation in Nantou, Taiwan, this land nurtures unique tea trees in its red soil and mist-covered climate, providing an ideal environment for their growth. In 1975, during his visit to Songbailing, Mr. Chiang Ching-kuo savored the aromatic tea leaves and bestowed the name "Songbailing Evergreen Tea" upon this historically rich land. The tea produced here follows the Anxi tea-making method, emphasizing the "clear fragrance" characteristic.

Named after the four seasons, the Four Seasons Spring tea can be harvested all year round, with up to seven harvests due to the unique climate. Particularly renowned are the early spring tea, winter tea, and winter sliced tea, celebrated for their scarcity and exceptionally sweet and lingering taste.

What sets this tea variety apart is its aromatic fragrance, rivaling even that of Dong Ding tea. When sipping, the tea soup exhibits a profound and fragrant richness, creating an enchanting experience. Each sip pays homage to the land and the tea-making craftsmanship. In the ambiance of literature and art, accompanied by poetry, music, or artistic appreciation, the deep and aromatic fragrance of Four Seasons Spring Tea adds a touch of poetic and joyful atmosphere.