Bi Luo Chun

Tea type
Green Tea
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Grass, Honeysuckle, Sweet
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Loose Leaf
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Edit tea info Last updated by Tea Pet
Average preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 oz / 90 ml

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  • “Bi Luo Chun is quite a delicate tea and I’ve often seen it recommended to be brewed with a top-putting method, that is placing the tea leaves into the vessel after you’ve already filled it with...” Read full tasting note

From Yezi Tea

Centuries ago, Bi Luo Chun (Green Snail Spring) was deemed so remarkable that it was served as a tribute tea to China’s royal families. Though tribute teas may now be a custom of the past, Bi Luo Chun’s majesty continues to prove why the tea held such an honor in the first place. Hailing from Jiangsu province, Bi Luo Chun consists solely of the youngest, most tender leaves and their buds, each plucked from tea trees nestled within the groves of succulent fruit trees. It is these fruit trees that are said to lend a hand in creating the tea’s famous fruity aroma and soothing flavor.

Yezi Tea’s Bi Luo Chun is both bright and bold while still remaining incredibly mellow. Notes of warm chestnuts, roasting camp fire wood, and leafy greens will meet you upon first sip, intermingling seamlessly to create a flavor profile that will captivate the palate of any tea lover. The tea’s sweet liquor is velvety smooth and the astringency that some may associate with green tea is barely to be found. When hot, let the wafting aroma of fruits and sweet rice carry you away to a place of comfort. When allowed to cool, Bi Luo Chun’s sweetness is amplified and the tea presents itself as a refreshing and energizing treat. Whether you are in need of a morning pick me up, an evening wind down, or perhaps a gift for a king, Yezi’s Bi Luo Chun is a Jack-of-all-trades, and may just become the queen of your heart.

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1 Tasting Note

306 tasting notes

Bi Luo Chun is quite a delicate tea and I’ve often seen it recommended to be brewed with a top-putting method, that is placing the tea leaves into the vessel after you’ve already filled it with water. Perhaps this was my mistake, as I didn’t do that, but instead I tried to pour the water as gently around the edges of my gaiwan as possible so as not to damage these delicate curly green leaves. My first couple infusions of this tea were a bit on the bitter side, but my third infusion was really harmonious with notes of dew and honeysuckle interspersed with fresh grassy green flavor. There’s a good lingering sweetness, and the feeling this tea leaves in the mouth is very stimulating, a definite hui gan is there. The sensation that lingers in my mouth after drinking this is amazing, a clean, minty kind of tingle and sweet flavor.

I don’t feel the bitterness in this tea is an indication of poor quality. Rather it is simply not a very forgiving tea, and takes some skill to brew. Subsequent infusions of this tea were very sweet, mild, and full of flavor. Despite the clean, stimulating feeling on the sides and roof of the mouth, there’s a bit of drying sensation on the tongue.

Flavor-wise, this is one of the best green teas I’ve had. Getting the texture and mouthfeel to be as gentle as the flavors seems a bit of a challenge for me. Maybe if I had more than a sample amount to experiment with I could try using a lower temperature, a top-putting method, or less leaf. For now, I’ll just say this is an interesting green tea that is well worth trying.

EDIT: I tried what little I had left of this sample in a really small gaiwan and used a top-putting method, and it definitely made a much smoother first few infusions. The tea takes some finesse to brew properly, but if you can get it right, it’s rewarding. :)

Flavors: Grass, Honeysuckle, Sweet

195 °F / 90 °C 0 min, 15 sec 3 g 3 OZ / 100 ML

I too had a hard time getting the brew parameters correct and once you find it you will be rewarded. I used more water and cooler temps with top-putting and that did the trick.

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