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For centuries this very famous aromatic light green tea was known by the name 'xia sha ren xiang' (astounding fragrance). A legend has it that in the distant past, some pickers of a particularly good crop filled their baskets before they were ready to go home. Wanting to carry more leaves, they stuffed the excess inside their shirts. In another version they were stealing the tea. Warmed by their body heat, the leaves began to give off a rich aroma, leading them to exclaim 'what an astounding fragrance', hence the name.
Sometime in the late seventeenth or early eighteenth century while on an inspection of his realm, Emperor Kang Xi visited the Lake Taihu area in Zhejiang province and his host, the governor of Jiangsu, presented him with this tea. Struck by the pure quality of the tea the Emperor asked the name and on being told it was 'astounding fragrance' replied that it was an insult to call such a treasure by such a vulgar name. He ordered the unused leaves brought for his examination, whereupon he declared that a more fitting name would be 'green snail spring' because the rolled shape looked like a snail shell. The original name neverheless remained popular.
Peach, apricot and plum trees are planted among the tea bushes so that when the fruit trees bloom, the tender spouts and buds of tea absorb the aromas which are passed on to those who drink this infusion. Bi Luo Chun was selected as the offering of local government to the emperors in the Qing Dynasty. The tea is now known all over the world as one of China's famous rare teas.
Its home is two mountains known as Dong Shan and Xi Shan (East and West) Dongting which rise from Taihu, the great lake not far west of Shanghai, and where the garden city of Suzhou is located. One mountain is an island in the lake and the other a peninsula. The water evaporating from the lake keeps these places overhung with clouds and mist, thus the young leaves stay moist.
The prime time to pick the tea leaves is during the spring until April when the spring rains begin at the time of the Qing Ming Festival when the buds are jade-green tinged with white. Only one leaf and the bud are picked during harvesting which is done completely by hand, while great skill is also required to roll and fire the leaves.
The leaf of Bi Luo Chun is tiny and grows into a spiral shape; the brew is clear and golden and of exceeding delicacy. In the cup its skillfully hand-crafted, downy leaves unfold to produce a delicate, aromatic, light golden liquor which open with a fresh, crisp astringency and develops into a well-rounded sweetness with a lingering, mellow, slightly buttery finish. It is a unique, superior tea with much in it to discover and appreciate.
Preparation: we recommend a covered steeping cup. Preheat the cup with hot water and fill with 1-2 teaspoons of tea leaf. Cover with relatively cool water, 55-65 C (131-149 F) and infuse for 2 or 3 minutes. To serve, pour into a pitcher or directly into warmed cups and enjoy. Bi Luo Chun may be reinfused several times by gradually increasing the steeping time and water temperature.
100g Net.