Bi Luo Chun

Tea type
Green Tea
Ingredients
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Flavors
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Edit tea info Last updated by Tapiridae
Average preparation
170 °F / 76 °C 1 min, 45 sec

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7 Tasting Notes View all

  • “It's been a while since I've even thought of this one and *SoccerMom* inspired me with one of her recent posts. It's always difficult to measure out the leaves for this one. They're all curly...” Read full tasting note
    87
    Angrboda 1267 tasting notes
  • “My palate for greens is getting more refined. I can taste in this tea the elements in other greens that people like very much. It's grassy, almost buttery, with a medium-high level of...” Read full tasting note
    66
    wombatgirl 411 tasting notes
  • “Brewed 5g in 165ml water at 75 degrees C in a glazed ceramic gaiwan. Got two nearly identical infusions using the same parameters one after another. Tons of down. Shredded green wood dry...” Read full tasting note
    60
    ThomasSmith 93 tasting notes

From TeaSpring

This tea has a very interesting name – Bi Luo Chun literally translates to “Spring Snail Shell”. It was orginally called Xia Si Ren Xiang, which generally means “astounding fragrance” but was later renamed by the Qing Emperor after it was selected as an Imperial Tribute Tea. Bi Luo Chun tea is famous throughout China and is second in popularity only to Long Jing tea. Its affordable price and refreshing, clean taste make it a popular everday Green tea.

To ensure its authenticity, we will provide a coded anti-fake label issued by China’s Quality Control Department (for 100 grams and above only). This tea is certified organic by COFCC China.

Other names:
Pi Lo Chun, Spring Snail Shell

Taste:
The fragrance and taste of this tea is of sweet vegetal note. The taste subtle and clean with a hint sweet refreshing vegetal aftertaste.

Appearance:
The tea leaves are partly covered with white down and slightly curled and the infusion has a bright yellow color.

Origin:
Dong Ting, Jiang Su Province

About TeaSpring View company

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7 Tasting Notes

87
1267 tasting notes

It’s been a while since I’ve even thought of this one and SoccerMom inspired me with one of her recent posts.

It’s always difficult to measure out the leaves for this one. They’re all curly and getting twisted up in each other, so when you think you take a normal size spoonful, you actually find you are lifting a third of the tea out of the tin… So a few false tries and I finally got a couple of spoonfuls of acceptable size.

Grass-y aroma is grass-y. And very very sweet.

I was skimming over my previous posts about it. A bit like a cheatsheet, reminding myself of what I thought of it before. Apparently at one point I was searching for a peach note. And there was the mint-y aftertaste.

Mint-y aftertaste is still there, making the edges of my tongue feel a bit cool. Peaches? Hmmm… Maybe. I think now I know what the peach-y note is, or rather which flavour is supposed to be the peach-y note. I’m not sure I really agree on peaches though. Maybe a little more apricot-y, I think, if I have to pick a fruit.

It’s just not a note that says ‘fruit’ to me. I find it more blossom-y to be honest. Not jasmine, not even close to jasmine, but the same sort of flower-y feel. I don’t know enough about how different flowers used in tea taste like so I can’t really get any closer than that.

It actually reminds me of that Dong Ding oolong from Nothing But Tea I had a few days ago, the one that I thought was way too green in flavour and not at all sufficiently oolong-y. This is just a slightly greener version of that. Weird then that I like this one so much and didn’t really care much for the oolong on account of it being too like this… Chalk that up to me wanting my oolongs to be oolong-y! That’s not a lot to ask, is it?

And would you know! The area of origin for this one is Dong Ting in the Jiang Su Province. Does anybody know where Dong Ding oolong is produced? Names can cheat but I’ve got a strong suspicion here. Am I right?

Thomas Smith

Dong Ding/Tung Ting literally means Frozen Summit, so there are multiple locations with this name. Dong Ding Oolong comes from central Taiwan.

Angrboda

Ha! Funny you should comment on this post, I just had it last night before bedtime but didn’t post about it. Seeing that there was a comment on my post about this tea was cause for some confusion initially, until I realised that of course I’ve posted about it previously. :p

Right. If I had been paying attention, I would have noticed that the NBT Dong Ding’s name actually has ‘Formosa’ in it. At least it did on the sample bag, not sure if it does on the website also.

But I still say it was a qualified guess (providing we ignore the bit that both actually had origins clearly marked on them), and I stand by the similarity in flavour. :)

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66
411 tasting notes

My palate for greens is getting more refined. I can taste in this tea the elements in other greens that people like very much.

It’s grassy, almost buttery, with a medium-high level of astringency, but it leaves a crisp, clean taste in your mouth. And there’s hints of sweetness.

I am enjoying this, but it’s also telling me that in general, I’m not a big fan of greens unless it’s in blended flavors. While this is quite good, I think I’d rather be drinking an oolong or Chinese red.

Another of my Angrboda teas.

Preparation
170 °F / 76 °C 2 min, 30 sec

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60
93 tasting notes

Brewed 5g in 165ml water at 75 degrees C in a glazed ceramic gaiwan. Got two nearly identical infusions using the same parameters one after another.

Tons of down. Shredded green wood dry fragrance with a note of macadamia. Typical chlorophyll sweetness but more toastiness than I’m used to. Wet aroma brings in more hay and nuts and adds a light carnation note. Liquor is a hazy pale yellow with plenty of suspended hairs despite running through a very vine mesh strainer. Liquor blends the dry fragrance and wet aroma smells neatly. The floral-nut-toasty-hay mix produces an odd muted Jolly Rancher quality as an underlying aroma tint.

Flavor is a bit more “frank” a version of Bi Luo Chun than some of the finer, daintier ones out there. Most body I’ve had on this type of tea and it lasts multiple infusions quite well, but more of a tendency towards astringency. Base aroma is similar to uncut late-season grassy field with a mildly sweet, savory, and roasty oat flour and rye note. Sort of soapy. Not a ton of dimension (especially in comparison when tasted alongside other Bi Luo Chuns) but heftier than usual and probably a better “drinking” tea because of it.

This is probably the closest I’ve tasted to an “everyday green” quality from a Dong Ting Bi Luo Chun. Still more refined than mimicry BLC from other regions, though.

Preparation
165 °F / 73 °C 1 min, 0 sec

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