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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 flavor 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, Suzhou, Jiangsu, China
  • MEANING:  Green spring snail (bi luo chun)
  • CULTIVAR:  Yin Shuang / Long Jing nr. 43
  • HARVEST TIME:  27 March 2023
  • TASTE:  Bok choy, cashew, pear
1
$13.75

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 in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.