2011 Spring Authentic Handmade Premium Bi Luo Chun (Green Snail Spring) Green Tea
Dongshan Bi Luo Chun (东山碧螺春) is from the East Moutain of Tai Lake in Shuzhou city, Jiangxi province. There are two mountains in the Tai Lake, which is situated in two different directions, east and west. For that reason, this tea is called Dongshan(east mountain) and Xi mountain(West mountain). Both mountains are famous for its tribute tea called Bi Luo Chun (literally translated as green snail spring), especially the east mountain.Bi Luo Chun is renowned for its so-called sacred fragrance, which traces back its growing environment. There are many peach trees, plum, loquat, guava, almond and some other fruit trees so that is why Bi Luo Chun is famous for its fruity taste and aroma. Our Bi Luo Chun is from pre-qingming period in the east mountain and is purchased directly from the tea farmers. This tea has an beautiful, high floral aroma, fruity initial taste and wonderful sweet aftertaste that lingers and lingers. This is a good tea to drink in the morning after breadfast or in the afternoon to refresh yourself.
Tea origin: Local old bush
Harvest time: 2011 spring, pre-qingming (before April 5)
Picking standard: One bud with one or two leaves
Shape: Tight, spiral
Dried tea color: dark green with lots of silver tea hair
Aroma: fresh, floral and fruity aroma.
Taste: extremely fresh, long-lasting sweetness and high fruity taste.
Brewing vessel: Recommend glass cup to view tea buds on display in the cup.
Glass cup. 2-3 grams per session (based on personal taste); the first infusion should be 80-85C degree or 176-185F for about 3 minutes; then the second is about 3-4 minutes.
Brewing steps: Pour 30 ml of 80-85C degree hot water into the vessel. Then, put 2-3g of tea into the vessel, shake the vessel gently and smell the pleasing tea aroma, so that the tea can better absorb the water and gives away its aroma. After 20 seconds, pour the rest (80 to 90ml) into the vessel and let it sit there for 2-3 mintutes before sipping the liquid.
We recommend that you do not drink all the tea liquid from each infusion. Leave about 10-15ml from the previous infusion for the next infusion so that the taste of each infusion can be almost the same.
Infusion numbers: at least 3 times