Not overly coarse like some of its green leaf brothers at The Fragrant Leaf. No, this one is slightly sweeter, daintily fragrant, and quite subtle. I’d rate it higher, but that subtlety is indicative of a white tea, not a green tea.
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I take this tea places. It has a silky texture and great depth of flavour: wild honey, dried roses, a hint of cedar, and a puehr-like moss and stone undertone. The aftertaste is mildly tannic, a welcome reminder that I’m drinking tea, not hot water! It is fantastic as a wake-me-up or bedtime cuppa, and right now it is accompanying a slice of not-too-sweet apple bread. Very flexible, this is my staple darjeeling.
Bi Luo Chun is definitely something every tealover should try out. The speciality about the tee is that a lot of fruit trees are growing in the same are as the tea is produced. The tea absorbs the fragrance from the trees during the growth and therefore has a great smell and special taste. The tea was once known under the name “astounishing fragrance” (or something like that), but later on it was renamed to a “more befitting” name by an emperor who loved the tea.
The tea leaves are small and curly with lot of white tips (depends on the grade). The frangrance is astounishing as the legend says – very powerfull and intensive. The taste is very deep with several layers. You can feel fruity tastes and the taste of a classic chinese pan fried tea. This is the one and only genuine fruitea!
The tea tastes better when brewed with not so hot water..about 70-75 degrees celsium. Steeping time should be about 50-60 seconds. Can be steeped many times 4-6 times.
I really advice to brew this tea using the gong fu cha method to bring out all the frangrances and tastes.
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