This lovely Spring 2010 green tea is a "Dan Ya," or "Pure Bud" Bi Luo Chun. Bi Luo Chun literally translates as: Blue-Green, Spiral Shell or Snail, Spring. Originally, true Bi Luo Chun tea only came from Jiansu province, but more recently, the name has become associated with the shape & style of the leaf much more than the place of origin.
The flavor is very fresh and delicate, almost reminiscent of a slightly fruity Bai Mu Dan white tea. It is definitely a green tea though, as it went through the customary low temperature wok-firing to kill the enzymes that would oxidize and turn the leaves brown prior to drying.
Green tea should be steeped at about 175 F (80 C) in order to avoid extracting astringent flavor compounds or scalding the leaves. I like to steep this tea Gongfu style in a Gaiwan, and if you are careful with water temperature it can be infused several times. It also works perfectly to steep this tea in the western manner.
For more steeping directions, see our Tea Steeping Guide.
Volume Discount: 10% off 100 grams; 15% off orders of 250 grams; 25% off
500 grams or more. Discount reflected in displayed prices.
