Yunnan Biluochun

Rolled into snail-shaped pearls, the buds and leaves of Da Ye Zhong ("large leaf variety"), usually reserved for pu’er production, offer a unique experience here. The delicately pressed leaves are glossy and oily, unlike the many hairy buds of the well-known Biluochun from Jiangsu, allowing a deeper sniff without the sneeze. With a dousing of warm water, the leaves exudes an enticingly milky florality reminiscent of gardenias in bloom. And the soup is oily and silky, all-too-comforting with flavors of haricot verts and a creamy note that depending on the strength of the brew, could even satisfy a sweet tooth.

  • ORIGIN:  Work in progress
  • MEANING:  Green spring snail from Yunnan (yun nan bi luo chun)
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2024
  • TASTE:  Gardenia, haricot vert, rice milk


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 4 infusions: 60, 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.