Bi Luo Chun Pure Gold Hong Cha

$ 5.00

The name Bi Luo Chun (碧螺春) literally means Green Snail Springtime and refers to the shaping of the leaves into tight bundles that resemble coiled snails, or snail shells. In its traditional green tea form from Dong Ting, Bi Luo Chun is one of China’s Ten Most Famous Teas.

This particular tea is from Feng Qing, is an imperial bud pluck, and is processed to a hong cha, or black tea. The shape of the tea makes for a beautiful visual spectacle during infusion as the leaves open up in the “agony of the tea leaves”. Add the tea to the water instead of the other way around to really get the full effect.


  • Origin: Da Si Village , Feng Qing County, Lincang Prefecture, Yunnan China
  • Grower/Teamaster: Da Si Village Tea Center
  • Elevation: 1650 meters
  • Harvest Date: Spring 2017, first flush
  • Cultivar: Yunkang #100
  • Cultivation: Village Plantation bushes
  • Plucking Standard: Imperial pluck (Pure bud pluck)
  • Processing Notes:  Typical black tea processing but with the unique shaping process of Bi Luo Chun. Relatively short oxidizing time. Air drying technique (not oven).
  • Nickname: Dan Ya Jin Luo (Just the Bud “Golden Snail”). Hong cha (black tea) variations of Bi Luo Chun were called “caper” by early traders
  • History/Pedigree: Yunkang #100 is a new cultivar developed in the last 20 years. It’s a cross between Chang Ye Bai Hao and Yunkang #10

Brewing Suggestions1:

  • Water: 190-200˚F
  • Tea: 2g per 4oz of water (about a level 1/2 TB2)
  • Infusion:
    • Western: 3-5 minutes with 1-2 additional steepings.
    • Eastern/Gong fu: Start with a quick 10s steep and then increase steep time by 50% until you reach 60s. Continue at 60s until steeped out (10s, 15s, 22s, 30s,45s, 60s,…)

Tasting Notes:

  • Smooth and robust with hints of chocolate and sugarcane. Beautiful golden color tea liquor.

1 Brewing suggestions are just that. Try it the suggested way then experiment. In this case I suggest first experimenting with the infusion time. I cupped at 3, 4, and 5 minutes at 195˚ and liked 4 minutes the best. Try dosing the infusion heavier, maybe even up to 1g per oz of water, especially for gong fu brewing. You can also vary the temperature and experiment with multiple infusions.

2 Weighing your tea is always the best way to control your dosage. I provide approximate volume measures for convenience but they can be problematic due to the variance in tea leaf shape and size. It’s best to use the single appropriate volume measure for the tea, i.e., don’t try to measure 1.5TB using two spoons meant to measure 1 TB and a ½ TB. Use an actual 1.5 TB measuring spoon. Yes, they make them! I like the oblong ones to handle longer leaf styles.


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