Pi Lo Chun
A sweet, delicate & delightfully floral Pre-Qingming specialty.
The famous Pi Lo Chun (aka Biluochun) is elevated as one of the top ten teas in China. Named by an emperor, its enduring thousand-year-old history reflects its unique nature. Tea bushes in the Jiangsu province grow next to fruit trees and absorb sweet aromas. In early spring, the still downy leaves are plucked by hand and pan-fired over charcoal. Steeping requires skill—a delicate leaf added to water unfurls, floats and spirals to the bottom transformed as the Pi Lo Chun shape, which means “Green Spring Snail.” Teas harvested before the Qingming festival in springtime are prized as the youngest and highest-quality of the year’s crop. Pi Lo Chun gracefully carries the coveted honor of being picked Pre-Qingming.
How to Brew
For Best Brewing
- Use one heaping teaspoon of loose leaves per 8 fl oz of 215° water.
- Let it steep for 5 minutes. Wait patiently for perfection.
The liquor of a green tea is typically a green or yellow color, and flavors range from toasty, grassy (pan-fired teas) to fresh and streamed greens (steamed teas) with mild astringency.