It is quite a milestone (at least for me) having reached day 100 of this challenge. It has been a very educative experience for me so far, and I am hoping to continue as far as I can giving the sourcing difficulties I am facing not being able to return to China.
I am writing about Bi Luo Chun (aka fearful fragrance) again. Unlike the previous one, this Bi Luo Chun comes from the Dong Ting Mountain in Jiangsu Province where this tea was invented. Now it is produced in many other provinces (although Jiangsu and Yunnan are leading in terms of yield). If you ask why this tea is so special, I can only say that it gives you sweet flavours that no other green tea can match, and it is very fragrant.
What is interesting about Bi Luo Chun plantations is that in areas producing Bi Luo Chun, tea plants and fruit trees are intercropped. This has a significant influence on the aroma and taste of this special tea. Moreover, the leaves are plucked early and sorted while they are still tender. Traditional Bi Luo Chin like this one is curled and twisted into a spiral shape. This shape is said to enhance the tea’s sweetness (how interesting!), it also makes the tea production more labour-intensive and draws up its price. Needless to say, it also looks beautiful with the white-green fuzz.
Overall, I found this tea surprising and celebrative. Very convenient for the 100th day of my challenge.
Stay tuned for more!
Source: Hong Li, Tea and Tea Set, China Intercontinental press, World Culture Books
Origin: Dong Ting, Jiang Su Province
Harvest time: 2019
Leave colour: Fine light green spirals white fuzz
Liquor colour: Pale yellow
Tea aroma: Fruity
Tea taste: Sweet with honey and vegetal notes
Steeping/brewing: You can use around 80°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life:Up to 24 months (fresher the better)