Green Snail Spring – Biluochun
A very nice Yunnan-grown version of the green tea traditionally produced near the Dongting mountain of the Jiangsu province. This great-looking biluochun is very durable; it has a mellow fruity flavor and an amazing apricot fragrance that stays bright and clear until the very last brew.
Why we like it?
It’s not easy to find a good biluochun. The authentic varieties from Dongting are overhyped and sell for exorbitant prices, while its numerous replicas from Sichuan and Yunnan only go as far as imitating the original’s spiral shape and hairy texture. Our biluochun not only looks great, but also has fantastic aroma and flavor. When we say that the freshly steeped leaves smell of apricots and currants, we actually mean it. More importantly, this fruity fragrance stays with the leaves even after 6-8 consecutive brews.
Roman’s personal score: 95/100
Miha’s personal score: 87/100
The scores above represent how the Daoli co-founders Miha and Roman feel about each particular tea. The ratings are given on 0 to 100 scale and are absolutely subjective. We simply translate into numbers our first impression about this tea.
General steeping suggestions
Tea can be steeped in a tea pot, gaiwan, or a strainer placed right in your cup. Feel free to experiment with time, temperature, and quantity. If tea feels a bit strong or bitter, just use less leaves or steep it for a shorter period of time.
The purpose of the first brew is to rinse the leaves, so it shouldn’t last more than five seconds and should be discarded. Pour the hot water again. This time, steep it for longer periods. Avoid leaving the leaves soaking in water between brews, because it makes tea taste bitter and steals a lot of its flavor. If used properly, about six grams of tea leaves can yield several middle-size cups of excellent tea.
Chinese people enjoy the original taste of tea, so they never use milk, sugar, or lemon.
Gongfu steeping suggestions for biluochun
Start with this, then experiment:
- one serving: 6 grams (0.2oz – about 1 tsp)
- water: ~ 80 °C, 100-250 ml (~ 175°F, 3-9oz)
- time: 60 seconds
- number of infusions: 6-8
- discard the first brew
After you rinse it with the first brew, try steeping biluochun for 20-30 seconds. Make 4-5 following brews even shorter and then increase steeping time gradually to maintain the desired color and fragrance intensity.
Have you tried this tea? Do you have any comments? Please use the space below to share your thoughts and ask us questions.