Green Snail Spring - "Bi Luo Chun" - embodies much of what is wonderful about the spring tea harvest. Perhaps no green tea cups to the rich flavors of the season as this one. Ours is a first-grade leaf grown in Jiangsu Province and plucked before the Qing Ming holiday. Timing is critical as the bud sets must be picked when quite small and tender.
Lot Notes. For this year's lot, we selected one blending white and green buds as it opens to a wonderful sweetness. The leaves are small, uniform, and elegant in classic spiral shapes. Aroma is well-balanced and fresh. In tasting, we found this lot held a special flavor, well-capturing the fresh notes of early spring. It steeps to a cloudy, broth-like cup color (characteristic of China's vegetal sweet green cultivars). Harvested in last week of March 2025. Lot #5.
Tea Facts. Producing farm is located in the Dongting Mountain area, in Jiangsu Province. This lot is pre-Qing Ming. Leaves are hand rolled.
Tasting Notes. The leaves are tender and complex offering a range of flavors from asparagus to notes of chestnut. We notice a peach flavor as well. Decidedly vegetal. The liquor is soft, silky.
Brewing Suggestions. Use a round tablespoon or 2.5 - 3 grams for 6-8 ounces of water at a lower temperature of 176-185 F., as the leaves are delicate. Steep for 1.5-2 minutes and taste. Leaves should yield 2-3 steeps.
SKU: G-BLC-B-5
Green Tea
Add 30 seconds for each successive steep — flavors evolve.
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.