sample
April 2022 harvest
$9
1.5oz
April 2022 harvest
$29
1.5oz
April 2021 harvest
Origin
Anhui, China
Farmer
Wang Li Zhen
Elevation
600m
Infusions
7
Tai Lake Pi Luo Chun, or Bi Luo Chun, consists of young, short, curly leaves with many gorgeous fuzzy buds. A spring 2022 harvest delivers its usual sweet aroma of lily and pear and soft roasted nut notes. When brewed, the resulting liquor is a pale yellow with light sweet pea floral and a warming nuttiness that adds a soft savory effect. Silky finish with lingering florals.
About the leaves:
Grown at around 300-900 meters above sea level, our Pi Luo Chun hails from the Tai Lake region of Suzhou, Jiangsu, China. The 2 cm long leaves are hand-plucked from 10-30 year old trees in mid-April and consist of 1 bud and 1 or 2 leaves. It then goes through the extra step of quality control where subpar leaves, fannings, and other impurities are carefully and painstakingly picked out.
About the leaves:
Grown at around 300-900 meters above sea level, our Pi Luo Chun hails from the Tai Lake region of Suzhou, Jiangsu, China. The 2 cm long leaves are hand-plucked from 10-30 year old trees in mid-April and consist of 1 bud and 1 or 2 leaves. It then goes through the extra step of quality control where subpar leaves, fannings, and other impurities are carefully and painstakingly picked out.
This tea contains a moderate level of caffeine | Steep at 170° for 3 minutes.
Customer Reviews (17)
Fresh From Origin
One of the ten famous Chinese teas, Pi Luo Chun originates in the Dongting Mountains near Tai Lake. Know for its exquisite taste, floral aroma and fuzzy white hairs, Pi Luo Chun translates to "green snail spring", and is so named due to its tightly rolled leaves which resemble a snail's shell and are harvested in early spring.Wang Li Zhen
How long have you been growing tea and what got your started?
I started to work in tea when I was 22. Tai lake is the pi luo chun area and lots of people are working in tea. So I also do the same.
Can you describe a typical day out in the field?
I go out to pluck around 7am in the morning. Normally I will finish around 1pm. Then I take a rest and bring my fresh tea leaves to the primary factory. Sometimes I will also work a little bit in the factory.
What is your favorite part of growing tea?
I like plucking the fresh tea buds and leaves. The smell is very pleasant.
Conversely, what is the hardest part of your job?
Sometimes I need to work in the afternoon in the primary factory to help picking out the impurity substance. It is harder and more boring than plucking because I need to be very careful.
Are there any tips you can give on how to best brew your tea?
Suggest to use a glass cup with hot spring water of 80-85 degrees.
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