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White Biluochun

 

An unusual and delicious specimen, these tangled, curly leaves shed the extremely fuzzy appearance of typical Biluochun in favour of a surprisingly bright yellow-green colour. The secret? It's produced with the same cultivar as Anji Bai Cha, which lends it a similar cucumber note. The liquor is rich, with the heavy aroma of custard, while the taste suggests, among other vegetables, flavourful chard—soufflé de blettes, anyone? The nuttiness of Chinese green teas is milder here, more cashews than chestnuts, and the dry leaves might even recall a floral note of lily.

Appropriately so, as this unusual and rewarding combination was made by our friend Lili in Changxing, rather than the variety's usual provenance near Suzhou; another tea of hers with a 'white' cultivar, Nai Bai Cha, will make an interesting comparison, as will her other, more typical Biluochun.

 

  • ORIGIN:  Changxing, Huzhou, Zhejiang, China
  • MEANING:  Green spring snail (bi luo chun)
  • CULTIVAR:  Bai Ye Yi Hao
  • HARVEST TIME:  April 13, 2020
  • TASTE:  Chard, cucumber, cashew

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.

SHIPMENT LIMITATIONS TO USA

 

Due to the increasing spread of the COVID-19 virus shipment to the USA is currently possible only for some types of parcel.

Should your order be affected, we will dispatch the parcel as soon as the restrictions are removed.