- Sold Out for 2018 - 2018 Bi Lo Chun (Green Snail Spring) green tea

Bi Lo Chun (Green Snail Spring)

$48.00

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Green Tea


Bi Lo Chun
Green Snail Spring

Oxidation: none
Manufacture: pan-fired and hand-rolled

Appearance: tiny buds shaped into the classic ‘snail’ silhouette
Flavor: soft, both flowery and slightly fruity with a brisk, sweet aftertaste
Aroma: pervasive, fresh, and vegetal
Liquor: pale green edged with silver highlights

 

 

Dong Ting Mt (Dong Shan)
Suzhou, Jiangsu Province, China

2018 Pre-Qing Ming
1st Spring Harvesting Season
(mid-March until April 5th)

 

China Spring Green Tea:

 

Chinese spring green teas are categorized by four seasonal designations indicating which time in the spring the tea was picked and manufactured. The earlier the tea is plucked the smaller the yield of that tea will be and the more expensive the tea will be. The earliest plucked teas are the most desirable for sweetness and delicacy, and the fever for these teas is high in China as well as in the West. Chinese spring green teas are only plucked once a year in their designated harvesting seasons.

 

 – The EARLY SPRING PLUCKED TEAS (2 subcategories):

 

Pre-Qing Ming :
1st Spring Harvesting Season from end of March to before April 5th.

 

Pre-Qing Ming teas are the first teas plucked each new spring season. Depending on the location and altitude in each tea-producing region, leaf plucking can begin as early as the middle week of March and continue until April 5th.

 

Pre-Qing Ming teas command the highest prices because the demand for these teas outpaces the supply each spring. This is especially true for Famous Teas such as Gan Lu, Long Ding, Longjing, Lu Shan, Tai Ping Hou Kui, and Zhu Ye Qing.

 

Yu Qian /Before the Rain :
2nd Spring Harvesting Season from April 5th until April 20th

 

– The LATE SPRING PLUCKED TEAS (2 subcategories):

 

Gu Yu tea:
3rd Spring Harvesting Season from April 21st until May 6th

 

Li Xia tea:
4th Spring Harvesting Season from May 7th until May 21st

 

img-more_seasonal Seasonal Teas Explained

Use 1 Tablespoon (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each
Water temperature should be 160°F-170°F

 

Steeping Tip:

This particular early bud version of Bi Lo Chun demands careful brewing and will reward with a marvelous cup. In some ways Bi Lo Chun is the ‘Darjeeling’ of green tea: a bit finicky, quirky, demanding and ever-changing. But the resulting brew is worth a bit of extra attention.

Try using cooler water or steep for 1 minute only and see if you prefer the results.

Bi Lo Chun is a beloved Chinese spring green tea. Chosen as a Tribute Tea by the Kangxi emperor in the Qing dynasty,  Bi Lo Chun is a very tiny bud-plucked tea, named for its deep green color and the idea that its curled bud shape is reminiscent of the shape of a small snail.

Many counterfeit ‘Bi Lo Chun’ teas are made in other tea regions of China where hand shaping skills can reproduce the look of almost any other Chinese tea. But the original, which ours is, comes from the protected environment of Dong Ting Mt. situated at the edge of Tai Lake, and has a unique taste that cannot be duplicated.

Once again this season we have the 250gram, paper-wrapped option which is the ‘original’ packaging that is how tea customers purchase this Famous Tea in China. We will have several teas in this traditional packaging in 2018.

Our Bi Lo Chun was plucked in mid-March 2018 and is comprised of pure spring buds that are a lovely jumble of mottled dark green and downy white buds, a sure sign of an early pluck. Once plucking begins, the size of the leaf changes quickly. There are at least five plucks of Bi Lo Chun: two or three in March (weather dependent) and two in April. Bi Lo Chun plucked in April morphs into a leaf-and-bud plucked tea (a mao jian pluck) and it loses both the appearance and sweetness that define the character of the earlier plucks.

Bi Lo Chun has structure, depth & finesse in the cup. Its thirst-quenching taste is soft, both flowery and slightly fruity, with a brisk, sweet aftertaste. The aroma is pervasive, fresh, and sweetly vegetal.

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img-more_famous China’s Famous Tea