Our Tai Lake Pi Luo Chun, or Bi Luo Chun, consists of young, short, curly leaves with many gorgeous fuzzy buds. It has a dry, sweet aroma of lily and pear. When brewed, the resulting liquor is a pale yellow with light and crisp floral notes, and hints of sweet pea flowers. There is a faint sweet nut note in the finish as well as a lingering apricot.
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 early May 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.
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.
Free Sample Offer
If you buy this tea from another vendor, we invite you to try a free sample. Simply email a receipt showing an earlier purchase of the "tai lake pi luo chun" tea to firstname.lastname@example.org and we'll mail you a free sample of this tea to compare. We're convinced that you'll be impressed with its quality and value.
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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