Biluochun (also Pi Lo Chun) is a Chinese green tea. Its name literally means Green Snail Spring, which comes from the tightly rolled leaves, resembling snail meat and from the fact that it is harvested in Spring.
It is has a delicate appearance with distinct white hairs. It tastes fruity and has a floral aroma. Biluochun teas are divided into seven grades: Supreme is the best, then Supreme I, then Grade I, Grade II, Grade III, Chao Qing I and Chao Qing II.
How To Prepare Biluochun Tea
The preparation instructions given here are for loose leaf teas. For tea bags, you can just follow the instructions given on the box.
Chinese green teas are generally much easier to brew than Japanese varieties and Pi Lo Chun is no exception. Like most other green teas, Biluochun tea should be steeped in cooler water than black or oolong teas.
Brewing Instructions
- Fill your gaiwan (or glass) about halfway with hot water to pre-heat it. Tilt the cup a bit so that the water creeps up the side and then rotate it so the inside gets wet all the way around. Then pour the water out.
- Refill the gaiwan with hot water. It should be about 80-90% full. The water temperature should be below boiling; around 80°C (176°F) is ideal.
- Drop approximately 1 teaspoon of Biluochun leaves into the water. Use twice this amount if you are brewing your tea in an 8oz glass. The leaves will sink to the bottom leaving the tiny hairs at the top.
- Place the lid on the gaiwan and let the tea steep for 1-2 minutes. Enjoy your tea.
- When you get down to about one quarter of the tea remaining, refill the gaiwan with hot water of the same temperature as before and let it steep for 3 minutes.
- You can get 3-5 infusions out of most Pi Lo Chun Teas. Increase the steeping time 30 seconds to one minute for each infusion. How many infusions you do depends entirely on your taste. Experiment.
FROM: https://letsdrinktea.com/types-of-tea/green-tea/biluochun/
