Pi Lo Chun
One of China’s tea famous teas, Pi Lo Chun (Bi Luo Chun) comes to us from the imperial tea gardens of Dong Ting Mountain, a mountain in southern Jiangsu Province. There, the tender tea leaves sprout amidst peach, plum and apricot blossoms. Each tender leaf is down-covered and are picked while they are still diminutive shoots not more than 2 centimeters long. They are then pan-fired in several steps to remove the oxidizing enzyme, twist the leaves, and bring forth their natural down. High quality Pi Lo Chun are coated with a fine downiness.
Its white downy sprouts – individually hand-twisted – brews a mildly sweet liquor, with a creaminess and fruitiness that is unique only to this tea.
Water Temperature: 175°, or when very small bubbles appear on the water’s edge.
Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1 minute. May be infused multiple times.