Appearance: The leaves are thin, curly, and covered with white hair.
Liquor: The tea brews into a bright, light green color.
Water Temperature: 75°C – 80°C or 167F – 176F
Number of Infusions: 5-6 times
Tea to Water Ratio: 1g/50ml
Infusion Time: 30 seconds, +10 seconds for each subsequent infusion
Recommended Brewing Vessel: Glass teapot, Gaiwan or a small teacup
Picking fresh raw materials
Bi Luo Chun tea is highly valued for its early harvest. Tea farmers often say that tea leaves are like grass in the timing of growth. Early picking is a treasure, and if harvested late by three days, it becomes like grass. Therefore, the tea harvested before the Qing ming festival can be said to be a combination of favorable weather, geographical advantage, and human effort.
Traditionally handcrafted stir-frying
In the frying pan, tender buds and leaves are tossed up and down by the master’s hands, and the aroma of tea spreads into the nose. Each fresh leaf must go through the manual stir-frying of the tea master, just to bring you a cup of authentic Bi Luo Chun tea.
Dry tea display
Early spring tender tea is harvested before the Qing ming festival, with white fuzz showing, twisted into a spiral shape, and exhibiting dark green and oily brown colors.
Display of tea leaves and tea liquor
The tea leaves are even and slender, with a fresh and upright appearance, and a refreshing fragrance. The tea soup has a fresh and refreshing taste, with a strong floral and fruity aroma that makes you feel as if you are in a garden.
Drinking tea is a very happy thing
Life always moves too fast. In leisure time, holding a cup of hot tea in the palm of your hand, enjoying the pleasant time in the steamy tea aroma. Drinking tea is a very happy thing. Life always moves too fast. In leisure time, holding a cup of hot tea in the palm of your hand, enjoying the pleasant time in the steamy tea aroma.