From wikipedia: "The name Biluochun literally means “Green Snail Spring”. It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring."

The dry leaves are beautiful and fuzzy, with pretty white hairs. The appearance of the dry tea is probably my favorite part of this tea. Unfortunately it’s rather downhill from there.

The tea when steeped comes out darker amber than I expected. The flavor is delicate and subtle. There’s a distinct astringency like an under-ripe apple or persimmon.

I have a hard time getting a perfect brew from this tea. It’s sensitive to overly hot water, easily becoming very bitter. On the flip side, if the water’s not hot enough, the tea comes out flavorless. My best results come from longer brewing times and cooler water temperature, combined with a large volume of tea.

This is the only Bi Luo Chun tea I’ve tried. I’d like to try others.

Flavors: Astringent, Bitter, Grass

165 °F / 73 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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I’ve been a lover of tea for as long as I can remember. A hot cup of Bigelow Constant Comment will bring back a flood of memories of working at a summer camp outside Yosemite when I was 18. When I’m sick with a cold there’s nothing that helps more than Celestial Seasoning’s Lemon Zinger with a heaping spoonful of honey.

Now that I’m older I’ve learned to appreciate delicate and complex oolong and green teas. Right now I’m discovering I really like teas from Thailand. (Going beyond Thai Iced Tea, which I’ve always loved).


San Francisco Bay Area



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