Bi Luo Chun 2026 spring

Bì Luó Chūn

碧螺春

Pre-Qingming pick from Dongting Mountain — tiny, downy spirals that open into a sweet, chestnut-and-floral cup with a clean, lingering finish.

$134USD · 50 g

Weight

50 g

Harvest

Spring 2026

Elevation

620 m

Cultivar

Local Dongting small-leaf cultivar

Processing

Hand-picked one bud and one leaf, withered, pan-fired in small batches, and rolled into signature tight spirals.

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From Dongting’s mist to your cup

This lot comes from Dongting Mountain on the shores of Lake Tai, harvested in March 2026 in the gardens of the Wang family, who have tended this plot for four generations, plucking only the tips that appear in the week before Qingming. The slope faces east, catching the first morning light and keeping the leaves tender and aromatic. The family fine-tunes the pan-firing temperature — a critical step that locks in the tea’s signature downy appearance and chestnut sweetness. The leaves are processed within hours of picking, ensuring the fresh green character remains vibrant. The resulting tea is a masterclass in balance: rich enough to satisfy, yet delicate enough to reveal another layer with every infusion. This Bì Luó Chūn represents the essence of spring — fleeting, bright, and endlessly nuanced.

The leaf, brewed

A spring morning in a cup: tender green, roasted chestnut, and a whisper of wildflowers.

dry leaf

Minute, tightly curled silver-green tips with abundant white down; nose is reminiscent of fresh sugarcane and steamed edamame.

wet leaf

Leaves unfurl into whole, vibrant jade-colored buds and delicate first leaves; aroma deepens to warm chestnut and honey.

liquor

Clear, pale apricot liquor with a faint green shimmer, full-bodied despite its light color.

aroma

First sniff brings roasted chestnut and toasted grain, followed by a gentle floral lift — lily-of-the-valley and a hint of osmanthus.

taste

Soft, satiny entry with immediate chestnut sweetness, green bean umami, and a subtle orchid-like high note. No bitterness, even when pushed.

finish

Long, cooling finish with a persistent huigan of fresh sugarcane juice and light mineral grip on the tongue.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

4 g per 100 ml

Water temp

First infusion

Subsequent

5–6 infusions, add 5–10 seconds each steep.

Use a tall glass or porcelain gaiwan to appreciate the leaves’ ‘dance’. Cooler water preserves the delicate florals; avoid flash rinsing green tea.