Tested: Biluochun (Spring 2013)

This is a green Chinese tea of high quality that was harvested in April/May of 2013. You will however have to open your wallet wide and pay 600 SEK for 100 gram in order to enjoy this exclusive tea. Its Chinese name Biluochun could be translated as ”Green Snail Spring” or ”The Green Snail’s Spring”.

Biluochun 2013

Biluochun tea leaves. Photo: © Rickard Nygårds (www.omte.se)

Since Biluochun is a delicate spring tea of the highest quality, it is extra rich in theine (caffeine) and other nutrients. And the high content of polyphenols (antioxidants) is supposed to make this type of tea extra nutritious. The presence of the polyphenols is felt as a dry sensation on the tongue and palate.

The flavour could be described as grassy and roasted. There will often be a roasted flavour noticeable in most Chinese green teas, since they are roasted in big woks, and are therefore often compared to roasted chestnuts (or perhaps nuts).

And provided that a relatively low water temperature is used, there will also be a certain sweetness present in this fine Biluochun. The bitterness will however take over if the temperature is too high. It’s therefore a good idea to use a thermometer when boiling the water.

The flavour of Biluochun is quite reminiscent of another famous Chinese green tea called Longjing, but the flavour is more subtle. One can conclude that Longjing is a more price worthy tea when comparing the two.

BREWING:

Water temperature: ca 80°C (or 176°F).
Steeping time: 1–2 minutes.

It is also perfectly fine to let the tea leaves remain in the cup when drinking, but then you must not drink too slowly. Biluochun will become quite astringent after just a few minutes.