Bi Luo Chun Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Chinese: míng qián chūn chá dòng tíng bì luó chūn
- Translation: 2026 Pre-Qingming Spring Tea Bi Luo Chun
- Type: Green Tea
- Cultivar: Biluochun
- Origin: Suzhou, Jiangsu
- Harvest dDate: 2026/03/16
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.
- There is a moment in early spring, just after the frost lifts, when the world seems to hold its breath. The air smells of damp earth and the faintest whisper of blossoms not yet opened. It is in this precise, fleeting window that our Bi Luo Chun is born.
- This is not merely tea. This is the 2026 harvest from the mist-shrouded slopes of Dongting Mountain—a liquid archive of the season's first, most tender light. To open a pouch of this Bi Luo Chun is to release the scent of an entire orchard waking up. The aroma that rises is so impossibly fragrant, so laden with the ghost of apricot and plum blossoms (for the bushes grow intertwined with the fruit trees here), that it feels less like a beverage and more like a memory you didn't know you had.
- Look closely at the dry leaves. They are tiny, perfect spirals, each one coiled tighter than the shell of the first snail of the year, hence its poetic name: Green Snail Spring. They are dusted with a fine, silvery down—trichomes—that glisten like morning frost. This is the sign of the highest grade, the proof that these are the rarest, most tender buds, plucked just as they emerged from winter dormancy. To hold them in your palm is to hold the very essence of fragility.
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And then, the water meets the Bi Luo Chun leaf.
What follows is a slow, deliberate awakening. As the water—never boiling, always patient—gently unfurls the spirals, they begin to dance. This is the famous "tea ballet," a silent, hypnotic performance where the leaves sink and spin, releasing their captured spring into the water, transforming it into a pale, luminous jade.The first sip is a revelation. It is not the sharp, vegetal bite of a common green tea. Instead, it washes over the tongue with a texture like raw silk—smooth, almost velvety. The flavor is a complex chord: the initial note is a clean, crisp freshness, like the snap of a just-picked snow pea. This melts instantly into a sun-warmed sweetness, reminiscent of wildflower honey. Then, the whisper of the fruit trees emerges—a delicate, citrusy hint of tangerine zest, followed by a subtle, almost buttery undertone that lingers on the breath long after the cup is empty.
- There is an interesting legend about how this tea got its name. It tells about two girls who went on a walk in the mountains. Upon discovering the tea bush, they started to fill their baskets with fresh tea leaves. With the basket filled up to the brim, one of the girls started putting leaves in her bosom. Once heated up, they started oozing an intense aroma, which at first startled the girl. And so, the tea was named "frightening people fragrance", or Xia Sha Ren Xiang. Later, when the emperor toured the area, he sampled the tea and decided it surely deserved a more elegant name. Thus, it was renamed BiLuoChun. BiLuo means "snail" and refers to the rolled tea leaves in the form of green spirals. "Chun" is for spring, as farmers harvest this tea in early spring.
- This is the 2026 vintage, the freshest Chinese Green Tea Loose Leaf you will experience this year. It is a direct line to a specific mountain, a specific spring, and a specific moment of craftsmanship. To drink it is to step out of the noise of the modern world and into the quiet, misty peace of a Chinese mountain orchard at dawn. It is a moment of pure, unadulterated spring.
- Glass Cup Brewing Method:
The ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea.
• Pour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.
• Wait for 3 to 5 minutes, and you can drink the delicious, green tea soup, and then when you drink 1/3 of the teacup, you can refill the water again, usually brew three times.
Bi Luo Chun Spring Tea
$5.50
Sample 10g
Frequently Asked Questions
I've heard this tea described as "fruity." Does it have actual fruit added to it?
No, absolutely not. This is the magic of true Dongting Biluochun. The tea bushes on Dongting Mountain are not grown in isolation on a monoculture plantation. They are scattered among the slopes, growing in the shade of flowering apricot, peach, and plum trees . Over centuries, the tea leaves have absorbed the subtle aromatic compounds from the surrounding environment and the fallen petals. The resulting flavor is a natural, terroir-driven infusion of fruit, not an additive. It is the ghost of the orchard in your cup.
What makes the 2026 harvest different from last year's?
Every spring is a unique snapshot of weather, and tea is the ultimate expression of that. The 2026 vintage is defined by the specific conditions of this year's early spring—the amount of rain, the warmth of the sun, the coolness of the nights. We find the 2026 crop to be exceptionally vibrant and aromatic, with a particularly bright, citrusy top note and a lingering sweetness that feels even more pronounced than in previous years . It is the taste of this spring, and it will never be replicated.
Why can't I use boiling water? I'm in a rush.
Think of these leaves like the most delicate, just-emerged spring salad greens. Boiling water would be like tossing them into a pot of boiling soup—they would be cooked instantly, becoming mushy and releasing bitter, stewed flavors. To preserve the intricate floral and citrus notes and that pure, sweet taste, you need to treat them gently. Water at 75-80°C (165-176°F) coaxes the leaves to open gracefully, releasing their full, complex personality rather than shocking them into submission.
The leaves are very fuzzy. What does that mean for the taste?
That "fuzz" is everything. Those tiny, silver hairs are called trichomes. The plant produces them to protect the tender new growth. For the drinker, they are a treasure trove of amino acids (specifically L-theanine, which creates that sense of calm focus) and aromatic compounds. They are responsible for the tea's incredibly smooth, velvety texture and much of its nuanced, sweet flavor profile . High fuzz = high quality.
Is this tea meant to be drunk plain, or can I add sugar/milk?
Please, for the love of all things delicate and beautiful, do not add milk or sugar to this tea. It would be like adding ketchup to a masterfully prepared sashimi. This is a pure, unadulterated expression of a specific place and season. The craftsmanship that went into creating its intricate flavor profile would be completely obliterated. Sip it plain, and let its natural complexity unfold on your palate.