Green Tea Pre-Qing Ming Bi Luo Chun Wild Tree
Green Tea Pre-Qing Ming Bi Luo Chun Wild Tree
Green Tea Pre-Qing Ming Bi Luo Chun Wild Tree

Green Tea Pre-Qing Ming Bi Luo Chun Wild Tree

Tea Soul

The buds of Pre-Qing Ming Bi Luo Chun Wild Tree green tea have a distinctive, snail-like shape: according to a Chinese legend, this tea was a favorite of Emperor Kangxi. It has a balanced, round umami taste with notes of boiled chestnuts and an intense yellow-green color. This tea was harvested in the early spring days in Suzhou, Jiangsu, specifically on Mt. Taihu.

Tasting - Sight and Smell

The small leaves of this Pre-Qing Ming Bi Luo Chun Wild Tree are tender, forest green in color with lighter tips and a large number of buds covered with a fine silvery fluff. The shape of the leaves is curled and looks just like a snail, as the name of the tea itself suggests: Bi Luo Chun actually means "green spring snail." Once infused, they give off sweet vegetable and umami scents, as well as notes of nuts.
The liquor is transparent and pale yellow in color. It is a delicate tea, light-bodied and silky, evoking the warm sunbeams of a spring just beginning.

Tasting Notes

The first infusion of Pre-Qing Ming Bi Luo Chun Wild Tree brings with it very sweet umami and vegetal notes reminiscent of buttery spinach and tender herbs. Emerging with the second infusion is an ever-so-sweet hint of boiled chestnut and notes of nuts, predominantly roasted almonds. The umami returns and emerges in the third infusion, revealing a slightly salty taste and hints of vegetable broth. On the palate, however, the finish remains sweet and delicate.

The first sip of Pre-Qing Ming Bi Luo Chun Wild Tree surprises with a remarkable vegetable sweetness of butter spinach and green salad. The evolution is always delicate: hints of boiled chestnut and hints of nuts (praline almonds) appear. The tea then lets umami and slightly salty notes emerge, reminiscent at times of a vegetable broth of boiled zucchini and chard. It remains sweet on the finish, however, where the boiled chestnut returns in persistence.

Location of origin

Taihu Mountain, Jiangsu, China


Very classic processing process that involves, after an initial withering in the open air, cooking the leaves in ovens heated to temperatures around 180°C.

Infusion method

We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 4 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. With water heated to 75°C, you can proceed with an initial infusion of 20 seconds and, keeping the water at the same temperature, proceed with multiple infusions increasing the time each time by 5 seconds (20 - 25 - 30...)

This tea has a longevity of about 5 infusions.

For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 75°C for an infusion time of 2-3 minutes.

The tea can be filtered for ease when tasting and also the infusion times given above here are meant to be purely indicative so you can also adjust according to your personal taste.

We recommend storing in a cool, dry place away from direct sunlight.

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