Bi Luo Chun Tea Early Spring Harvest | Eco-Cha Teas
March 15, 2020
Freshly picked early spring Bi Luo Chun Tea is here!
We added Bi Luo Chun Green Tea to our menu just last September and it has gotten a great response. So we planned ahead this year, and took a trip up northern Taiwan to visit the farms and factory as soon as the spring harvest season began to get more. The most prized Bi Luo Chun Green Tea is harvested at the beginning of the spring growing season, which continues through April. This batch is from the first week of early spring harvest.
The weather is still cool enough that the leaves grow a bit more slowly, resulting in both a delicate complexity as well as full-bodied character. The warmer it gets, the faster the leaves grow, changing their composition. This batch brews a fresh green aroma that is smooth and substantial on the palate, with delicate notes of arugula. It has a full-bodied, yet clean and refreshing finish.
Even if you are a dedicated Oolong fan like us, we encourage you to try this truly satisfying Green Tea. You'll be pleasantly surprised (as we were)!
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What do you think of our Bi Luo Chun Green Tea? Have any questions? We really want to know what you think! Leave any thoughts or questions in the comment section below!
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This batch of Alishan High Mountain Jin Xuan Oolong summer 2020 harvest has a very pronounced buttery character. Starting with the leaves put into the pre-heated tea judging cup, they exuded a pronounced buttered toast/popcorn aroma. But the flavor profile is replete with an uncanny buttered popcorn note, it's almost unbelievable! How can tea leaves do this?! It's not only buttered popcorn either! There are distinct floral and vegetal notes that balance out the incredulous and delicious buttered popcorn flavor. OK, enough repetitive description! Click hereto get your share.
This is what an award winning Wenshan Baozhong Tea looks like, in its dry leaf state, of course. Notice the uniformity in the size and coloration of the leaves. The yellow hues are only in the spine of the leaves, which would naturally protrude into a stem, but the stems have been removed, along with the larger, lighter colored, over-matured leaf stock. This uniformity of leaf material offers a pure flavor profile. It allows for a complexity of aromatic and flavor notes, but it comes from a uniform stock which is essential in producing a purity of character. This is a fundamental aspect of competition grade tea. It's not muddled. It's refined.
Batch #55 of the Eco-Cha Tea Club is an award-winning Wenshan Baozhong Tea that was entered in the recent spring tea competition of the local Farmers' Association. Preparation for competition involves removing the bulkier stems from the leaves, and also sorting the leaves by coloration to achieve the most uniform stock of leaf material possible.