Bi Luo Chun is renowned for its so-called scary fragrance, which traces back its growing environment. There are many peach trees, plum, loquat, guava, almond and some other fruit tea trees, so that is why Bi Luo Chun is famous for its fruity taste and aroma.
There are two mountains in the Tai Lake, which is situated in two different directions, east and west. Thereby, it is called Dongshan(east mountain) and Xi mountain(West mountain). Both mountains are famous for its tribute tea Bi Luo Chun(green snail spring literally)。
Our Bi Luo Chun is harvested before pre-qingming period in the West mountain. It is from Bingchang village, where it belongs to the protection zone center of Bi Luo Chun green tea and used to be the only area to provide tribut Bi Luo Chun to Emperor Kangxi in Qing Dynasty; Directly purchase from the tea farmers. Super high floral aroma, fruity taste and aftersweetness. A good tea to drink in the morning after breadfast or afternoon to refresh yourself.
FYI, it requires around 60,000 to 80,000 pcs of buds to make 500g of Bi Luo Chun green tea. All the tea is hand-picked and really takes the pickers around half day to get such big amount of fresh leaves. So cherish each piece of this previous tea.
For more information on the Bi Luo Chun, pls check here; http://en.wikipedia.org/wiki/Bi_Luo_Chun_tea
Origin: Bing Chang village, Xishan town, Suzhou city,
Tea tree: 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 excessive silver hair appearance.(only for authenic Bi Luo Chun)
Aroma: fresh, floral and fruity aroma.
Taste: super fresh, long-lasting sweetness and high fruity taste.
Brewing vessel: Recommended glass cup to view tea buds displaying in the cup.
Brewing guidelines: glass cup; 2-3 grams per time (based on personal taste); the first infusion is 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 sit there for 2-3 mintutes before sipping the liquid.
Pls do not drink all the tea liquid per brewing; leave about 10-15ml of last infusion for the next infusion, so that the taste of each infusion can be almost the same.
Infusion time: i)at least 3 times