Jiangsu
Green Tea
Pre-Qingming
Pan-firing
Bi Luo Chun, also known as 'Green Snail Spring', is a famous Chinese green tea from the Dongting Mountain region of Jiangsu Province. It is renowned for its delicate, spiral-shaped leaves, fresh aroma, and sweet, mellow flavor.
Bi Luo Chun (碧螺春), meaning "Green Snail Spring," is a renowned Chinese green tea originating from the Dongting Mountain region near Taihu Lake in Jiangsu Province. It is celebrated for its distinctive spiral-shaped leaves, which are tightly wound and covered with fine white hairs, giving them a silvery-green appearance.
The tea is famous for its unique processing method, where the tea leaves are hand-rolled while still warm after pan-firing, creating their characteristic snail-like shape. It is also known for being grown alongside fruit trees, which is said to impart a subtle fruity aroma to the leaves.
Bi Luo Chun is traditionally harvested very early in the season, often before the Qingming Festival, selecting only the finest buds and young leaves. It is considered one of China's top ten famous teas.
Fresh, floral, fruity, sweet
Sweet, mellow, refreshing, subtle fruitiness
Clean, lingering sweetness with a refreshing aftertaste
The history of Bi Luo Chun dates back to the Tang Dynasty (618-907 CE), where it was first cultivated in the Dongting Mountain region. It was initially known as "Xia Sha Ren Xiang" (吓煞人香), meaning "frighteningly fragrant."
During the Qing Dynasty (1644-1912 CE), Emperor Kangxi tasted the tea and was impressed by its aroma and flavor. However, he thought the name "Xia Sha Ren Xiang" was too crude and renamed it "Bi Luo Chun," which is more poetic and elegant.
The tea has been cultivated for over 1000 years and remains one of China's most famous green teas, symbolizing the refinement of Jiangnan (southern Yangtze) culture.
"A cup of Bi Luo Chun is like sipping the essence of spring itself." — Ancient Tea Saying
First cultivation of Bi Luo Chun in Dongting Mountain region.
Tea gains regional recognition and is mentioned in literature.
Emperor Kangxi renames the tea "Bi Luo Chun" and elevates its status.
Global recognition and continued production as one of China's top ten famous teas.
Leaves are hand-picked very early in the morning during the Pre-Qingming period (early April). Only the finest single buds or a bud with one leaf are selected.
Fresh leaves are spread thinly and allowed to wither slightly, reducing moisture content and making them pliable for the next steps.
Leaves are heated in large iron woks at high temperatures to halt oxidation and preserve the green color and fresh flavor.
While still warm, the leaves are hand-rolled using specific techniques to create the distinctive spiral, snail-like shape. This is the most crucial and skilled step, often done by experienced artisans.
Final drying at lower temperatures removes remaining moisture and stabilizes the tea for storage, while preserving the shape and aroma.
Traditional Hand-Rolling Process
"The art of Bi Luo Chun lies in the master's touch, crafting each leaf into a tiny spring." — Master Tea Maker
Use water at 75-80°C (167-176°F). Boiling water will scorch the delicate leaves.
First infusion: 1-2 minutes. Subsequent infusions: Increase by 30-50 seconds.
Use 2-3 grams of tea per 150 ml of water for optimal flavor.
Use filtered or spring water for the purest taste.
Use a clear glass to observe the leaves unfurling.
Pour water first, then add leaves for a gentler infusion.
Smell the wet leaves and liquor to enjoy the fruity notes.
Best enjoyed in spring to complement its fresh character.
In TCM, Bi Luo Chun is considered to have a cool nature with sweet and bitter properties. It is believed to clear heat, detoxify the body, nourish the stomach, and promote mental clarity.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons.
Bi Luo Chun, like other green teas, is rich in catechins (especially EGCG), L-theanine, and antioxidants. These compounds contribute to its potential health benefits.
Research suggests that green tea consumption may support cardiovascular health, weight management, cognitive function, and provide anti-inflammatory benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Traditionally used to promote healthy digestion
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 20-30mg | 4-6% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Vitamin C | Trace | Minimal |
| Fluoride | Moderate | Supportive |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
Based on 0 reviews
Tai Ping Hou Kui is a distinctive Chinese green tea from the mountainous region of Huangshan in Anhui Province. Known for its unique flat, straight leaves, orchid fragrance, and mellow, sweet taste, it stands as one of China's most recognizable and prestigious green teas.
E Mei Zhu Ye Qing, meaning 'Bamboo Leaf Green of Mount Emei,' is a premium Chinese green tea from the sacred Buddhist mountain of Emei in Sichuan Province. Known for its flat, straight leaves resembling bamboo leaves, fresh aroma, and a clean, refreshing, and slightly sweet taste.
Meng Ding Gan Lu, meaning 'Sweet Dew of Mount Meng,' is a prestigious Chinese green tea from the misty peaks of Mount Mengding in Sichuan Province. Renowned for its delicate, sweet flavor, smooth texture, and the unique terroir influenced by the mountain's high altitude and ancient tea traditions.
Subscribe to our newsletter for exclusive content, brewing tips, and special offers.
We respect your privacy. Unsubscribe at any time.