Ya-Ya’s Tea-Board

In the list of the 10 most famous Chinese teas, Bi Luo Chun (sometimes spelled Pi Lo Chun, or 碧螺春 in Chinese) is listed on the second position. While it is one of the most highly regarded green teas in China, very few Kiwis have ever even heard of it.
Unfortunately so, since this is a green tea that can potentially satisfy many that have been previously put off by green tea. (In fact, we have convinced many people in our teahouse that they don’t really dislike green tea - as they thought they did - with this tea: Bi Luo Chun).

Name and origins
Originally, this tea was known under the name of Astounding Aroma (Xia Si Ren Xiang). A legend about the origins of this name tells the story of a tea picker filling her basket to the brim one day and - wanting to bring back even more leaves from these especially good tea bushes - started to stuff extra leaves into her shirt. Warmed by her body, the freshly picket leaves started to emit an “astounding aroma”. This surprising character was adopted as the name for the tea and was in use for a long time, until Qing Emperor Kang Xi visited the region and was presented with this tea. His appreciation for it was so great that he declared it tribute tea to the imperial court. Upon inquiry about the name of this precious tea, he felt that its rather ordinary name was an insult to the extraordinary nature of this tea. He ordered the name to be changed to the more noble Bi Luo Chun, or ‘Green Snail Spring’, the name it is known under until today.
This name is most likely derived from the name of nearby Bi Luo Peak in the Dong Ting Mountains in Jiangsu Province, China. But since the name describes the tea leaves very well (it is a green tea with its rolled leaves resembling a small snail and it is harvested in early spring), most authors explain the origin of the name based on its physical appearance.

Production
Bi Luo Chun is always hand-harvested and only the first shoots of the year are used to produce this tea. The buds and leaves used for Bi Luo Chun are much smaller than for most other teas. To make the same amount of finished tea, a much higher number of buds has to be picked.
Only the best bud-leaf systems are used for making Bi Luo Chun. These are chosen by hand-sorting through the harvest and discarding of unsuited leaves. Then it goes through various stages of pan-frying to remove excess moisture and bring forward the flavours and aroma. Towards the end of the frying, the leaves are rubbed between the maker’s palms in a circular motion to give the final product its distinctive twist (the “snail” appearance).

Preparation & taste
Traditionally, the bushes used for Bi Luo Chun are surrounded by fruit trees (peach, apricot, etc.) which thrive in the same environment of frequent mist and fertile soil (and most likely are the true reason for the original name Astounding Aroma). The tea is harvested in early spring, when the fruit trees are in full bloom. Some of the blossoms’ fragrance is absorbed by the tea and gives it the distinct fruity / floral aroma that Bi Luo Chun is famous for.
Our Bi Luo Chun this year has the slight fragrance of apricot but possesses also a roasted or nutty character, which lends it a more robust body. Nicely balanced, it is equally floral and vegetal without being too overwhelming in either of those characteristics.

Bi Luo Chun is a rather delicate green tea. Therefore, it should be steeped with soft water that is not too hot (somewhere between 70° and 80° is perfect). Steeping times depend on personal preference, but 2-3 minutes should be a good start.

Chinese gree tea ‘Bi Luo Chun‘ $15.20 / 100g (If you’d like to buy some, please visit our ordering page)

Tags [ Bi Luo Chun | Pi Lo Chun | Green Tea | Tea ]