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