Bi Luo Chun
Bi Luo Chun is a spiral-rolled, downy green tea from the Dongting mountains near Lake Tai in Suzhou, Jiangsu, with fruity, floral and fresh flavors.
Definition
Bi Luo Chun, often translated "green snail spring", comes from Dongting East and West mountains on Lake Tai near Suzhou, Jiangsu province. The name is said to have been given by the Kangxi emperor in the late 17th century. A local name, "xia sha ren xiang" ("scary fragrance"), describes its strong aroma. The tea is made from very small, early spring buds with one young leaf; a 500 g batch can contain tens of thousands of shoots. The leaves are pan-fired, then rolled while being dried, which curls them into tight spirals that look like snail shells and exposes their white down. The tea gardens are traditionally interplanted with peach, plum, apricot, loquat and other fruit trees, which shapes the local environment and is often linked to the tea's fruity character. The dry leaf is grey-green, small and coiled, with heavy down. The liquor is pale green and slightly hazy from the down, with flavors of fresh greens, fruit, florals and a sweet finish.
In Depth
Bi Luo Chun is delicate; brew at 70-80°C (158-176°F). The "top-down" glass method suits it: pour about 150 ml of water into a glass first, then drop in 2-3 g of leaf and let it sink as it unfurls. A gaiwan also works with 3-4 g per 100 ml and 30-45 second infusions.
Hazy liquor is normal and comes from the down; it is not a defect. Spiral shape alone does not identify Bi Luo Chun. The name is also used for teas from Sichuan, Yunnan and elsewhere, and there is a Yunnan black tea called Dian Hong Bi Luo Chun that is a different tea entirely.
Like other early-spring green teas, Bi Luo Chun loses its fragrance quickly. Buy recent harvests, store sealed away from light, and drink within six months to a year.
See Also
- Jiangsu Tea
- Chinese Green Tea
- Famous Chinese Teas