Taiwan Biluochun

Also known as Sanxia Biluochun, this style of green tea developed in imitation of mainland Chinese styles, but has come into its own. The use of the Qing Xin Gan Zai cultivar with its characteristic mandarin note, along with the propitious environment of Sanxia has led to an aromatic and ever-so-slightly spicy body, with neither the bitter body nor the tightly-curled appearance of Souzhou Biluochun. Instead, the drinker can expect to enjoy a sweet and milky liquor with the certain taste of ginger and the slightest whiff of saffron, a sure recommendation for sometimes striking out on your own path.
  • ORIGIN:  Sanxia, New Taipei, Taiwan
  • MEANING:  Sanxia green spring snail (sanxia bi luo chun)
  • CULTIVAR:  Qing Xin Gan Zai
  • HARVEST TIME:  1 April 2023
  • TASTE:  Tangerine, ginger, saffron


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.