THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Biluochun

Originating near the city of Suzhou, the tiny curls and deep colour of this style lent it its charming moniker. Opening its container quickly may send forth a cloud of pale fuzz: the shed trichomes of the young tea buds, a marker of quality in this and many teas. The light and cloudy infusion they produce wafts a delicate balance of tropical and temperate fruits—pear comes to mind—raw cashews, and the brothy flavour of steamed bok choy. With its complex profile, pleasing astringency, and a lingering aftertaste, a good Biluochun is always a green tea to savour.
  • ORIGIN:  Xishan, Wuzhong District, Suzhou, Jiangsu, China
  • MEANING:  Green spring snail (bi luo chun)
  • HARVEST TIME:  30 March 2021
  • TASTE:  Bok choy, cashew, pear
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.