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“First tasting today is Biluo Chun from teaful, I picked this up at the southwest tea fest. And finally got a chance to try it today. I picked this up as part of their taste of taiwan volume 1...” Read full tasting note
he origins of Bilo Chun are from the mountains in Jiangsu China. The literal translation for this tea is Green Snail Spring, as it was originally presented in a spiral, similar to a snail’s shell. This Taiwanese version from Sanxia, and is well known for its freshness, befitting the notion of Spring in its name. These leaves are twisted with distinct white tips at the end. Our farmer harvests the tea during early spring in March to further edge out the fresh vegetal nodes within this tea.
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First tasting today is Biluo Chun from teaful, I picked this up at the southwest tea fest. And finally got a chance to try it today. I picked this up as part of their taste of taiwan volume 1 pack.
I started by brewing this in my gaiwan for about 30 seconds, I got a very clear very pale yellow liquor, with a very mild aroma. Tasting it, I got just the very smallest hint of astrigency, but a very strong creamy spinach flavor and aroma. Its surprisingly delicate and sweet for a green tea.
Second brew made it a bit stronger, but still very good, the vegetal notes are coming out now but not overpowering the cream or spinach. And the astrigency has almost disappeared.
The third steeping I pumped the temp up to 185 and brewed it for 45 seconds and it kept the sweet spinach and cream flavors and aromas and just slightly picked up a bit more vegetal astrigency.
I highly recommend this tea as it would be incredibly hard to overbrew this to astrigency as even pushing it resulted in a very light refreshing tea.
Flavors: Cream, Grass, Spinach, Vegetal
