History
Bi Luo Chun originates from the Dongting Mountains near Lake Tai in Suzhou, Jiangsu Province. The tea has been cultivated there for centuries and is traditionally grown among fruit trees, including plum, apricot, and bayberry trees. This close proximity to fruit trees is often associated with Bi Luo Chun's distinctive floral and fruity aroma, although the tea's flavor primarily comes from the tea plant itself and its processing rather than directly absorbing the flavors of nearby fruit.
The tea was historically known as Xia Sha Ren Xiang, meaning “scary-fragrance” or “frighteningly fragrant,” because of its exceptionally strong aroma. According to legend, the tea was later renamed Bi Luo Chun, or “Green Snail Spring,” referring to its tightly curled, snail-shell-like appearance and its early spring harvest.
Another popular legend tells of a young woman named Bi Luo and her lover, a fisherman named A Xiang, who fought a dragon threatening their village. After A Xiang was mortally wounded, Bi Luo discovered a tea plant growing where the dragon had been slain. She used her life force to create a tea that saved him, sacrificing herself in the process. The tea was supposedly named after her in honor of her sacrifice.
Today, authentic Bi Luo Chun from the Dongting region is highly regarded and has protected geographical-indication status. The most prized examples are harvested in early spring and are made from very young buds and leaves covered in fine white hairs.
Flavor
Bi Luo Chun is exceptionally floral and fruity, with a sweetness that can almost resemble a fruit salad. Beneath those bright aromas is a distinctly pan-fired green tea base that provides a warm, nutty foundation and keeps the tea from becoming overly sweet or one-dimensional.
The result is a complex combination of fresh green tea, floral fragrance, and fruity sweetness. Its refreshing character also makes it an excellent companion to desserts.
Brewing
One traditional way to brew Bi Luo Chun is the top-pour method. First, add approximately 75–80°C water to a glass. Then gently place the tea leaves on the surface of the water. The tightly curled leaves gradually sink and unfurl as they absorb the water, creating a beautiful visual display.
Bi Luo Chun can also be brewed Gongfu-style with approximately 4–5 grams of tea per 100 ml of water at 75–80°C. Begin with infusions of around 15–20 seconds, adjusting the time as needed.
For a Western-style brew, use approximately 2–3 grams of tea per 250 ml of water at 75–80°C and steep for 1–2 minutes.
My Thoughts
I find Bi Luo Chun delicious and surprisingly complex. Although I would describe its main flavors as belonging to three broad groups—the strong green tea base, floral notes, and fruity sweetness—they come together remarkably well.
The tea manages to be both bright and refreshing while still having a substantial flavor underneath. For me, it is a beautiful example of how a relatively simple combination of flavors can become remarkably complex when they are balanced properly.