These leaves were brought into the factory the afternoon before we showed up at the end of February for our share of early spring Bi Luo Chun Green Tea. The raw leaves in this photo have set overnight, slowly wilting and subtly transforming in their chemical constituents. Our batch was already completely processed, having been picked and delivered to the factory the morning prior. These leaves were picked within 14 days of sprouting. And they will grow faster as spring advances. It is this earliest new spring growth that produces the finest quality Bi Luo Chun, and this year is our earliest spring procurement yet.

Green Tea making is one of the simplest and most minimal processing methods of all tea types. The young leaves are picked by hand, spread on trays to wilt, then exposed to heat to halt the enzymatic activity in the chemical compounds of the leaves. They are then briefly rolled in the "half moon shaped" rolling machine to curl the leaves into a semi-twisted shape before drying. After they run through a heated air conveyor belt dryer twice, they are fully cured and ready for packaging!

Bi Luo Chun Green Tea from the Sanxia District in the greater Taipei area was the last (but certainly not the least!) addition to all of the classic Taiwanese specialty teas that we feel committed to representing. It certainly has been an educational experience in terms of how satisfying a Green Tea can be. Especially this spring's batch has us hooked! It has a strikingly fresh, but also bold character that is full flavored and not at all monotone. It's downright intriguing as well as satisfying! We shouldn't be surprised, given its renown, but we have been primarily "raised in Oolong Tea Country"! So we continue to be excited about getting to know how good Bi Luo Chun can be!

This was a very happy beginning to our spring 2021 procurement! Starting this year's teas with the freshest, most tender new spring leaf is just how it should be. We look forward to many more exciting procurements of freshly made batches of tea to follow in the Year of the Ox 2021!

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