Bi Luo Chun

Bi Luo Chun or Green Snail Spring is one of China's top 10 famous teas.  According to an old anecdote, centuries ago a tea picker shrieked with surprise when she was startled by the intense fragrance emitting from the leaves that she transiently put aside under her clothes.  The tea then was called 'Shocking Fragrance'.   In the 17th century, Emperor Kang Xi renamed it to Bi Luo Chun after he was served the tea.  

Genuine Bi Luo Chun is grown and produced around Taifu Lake in JiangSu Province.  The leaves (one leave and a bud) are plucked in early Spring before April and skillfully crafted.   There are several grades of Bi Luo Chun.  This particular tea is not a supreme grade but is still delightful.

The best method to prepare delicate Bi Luo Chun is to fill a glass with 80°C water and add leaves instead of pouring hot water over leaves.   As Bi Luo Chun tea trees are grown alongside fruit trees, the tea tends to be fruity and floral but not grassy.  Some chefs in China use Bi Luo Chun to enhance their dishes (e.g., stir fry Bi Luo Chun shrimps).

Bi Luo Chun

Type:  Green     Producing Country: China   Preparation:  80°C 3 Min

Dry Leaf:  The silver and green young twisted leaves are spiral.  They are fruity and toasty.
Wet Leaf:  The olive green tiny young buds and leaves are savory (cooked bok choy).
Liquor:      The tea is yellow in color.   It is mellow and silky.  It is neither astringent nor grassy.  It is a bit like having a light pastry.   Note:  a supreme grade would produce a very pale tea.

Tee Score: 4+ out of 5