Batch 125 of the Eco-Cha Tea Club is an Early Spring Bi Luo Chun Green Tea from Sanxia District in Taipei, Taiwan. These leaves were plucked on March 3, and we picked them up the next day. The leaves were just finished being cured and dried when we arrived at the factory. We timed our procurement for just a week after the harvest began this year. Two years ago, we procured the very first day of spring harvest on February 26, and it was the most aromatic and delicate Bi Luo Chun we have tasted. Last year, we procured the March 12 harvest, which was much more substantial in character and was very well received. We decided to go for one week into the harvest season this year in order to strike a nice balance between the previous two years. Of course, each year and each growing season is its own combination of seasonal factors, but we are simply doing all we can to procure the best batch of tea! 

The photo above shows the withering phase that is part of the curing of the Bi Luo Chun that we procure. This is an added step to the classic Bi Luo Chun Green Tea from China. Allowing the freshly picked leaves to wilt slightly overnight results in a more substantial flavor profile. We prefer this character of green tea over the classic Bi Luo Chun, which is extremely delicate and subtle in its flavor profile, mostly offering aromatic notes more than flavor.

A unique aspect of Bi Luo Chun tea production is that many farmers sell their raw produce to the factory for processing and selling the finished product. This is more sustainable in that one factory can be used to process the produce from dozens of farms. The farmers are relieved of the burden of marketing and selling their produce, and are only responsible for farm management and harvesting. The cultivar that is used for making Bi Luo Chun is also unique. It's called Qing Xin Gan Zai, and is known for its extraordinary hardiness that can withstand continuous harvesting of its young leaf growth over months.

We transport our share of early spring Bl Luo Chun directly from the tea factory to the packaging store to be packed up into small quantities to preserve freshness.

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