Saturday, February 14, 2009

Tea Tasting Saturday #7 - Bi Lo Chun (Spring Snail Shell)

Ramen noodles. That's all I could think of when I opened this packet of tea from Upton Tea Company. The leaves tumbled out and looked just like curly dark green pieces of crumbled-up ramen noodles. You know, it's almost like opening a present each week to see what the tea-of-the-week is going to look like, and it is really quite fun to see the variations in appearance!

Name of tea: Bi Lo Chun (also Pi Lo Chun), Spring Snail Shell

Category: Green Tea

Purveyor: Upton Tea Company

When purchased: January 2009

Dry leaf appearance: "Ramen noodles" is what first came to mind, but then I remembered the English words from the Harney book, Spring Snail Shell, and thought, "Ah, yes! I see where they got that!"

Wet leaf appearance: Pretty olive green, twig-looking leaves. Or maybe fat pine needles.

Steeping temperature and time: 1 teaspoon of tea, 180 degrees, 2 minutes (I got two more steepings from this tea, each steeped for a minute longer than the previous version)

Scent: At first I thought this tea smelled like steamed asparagus, but then I decided it was more like cauliflower. "Steamed vegetable" would be a safe bet. And interestingly, once I poured off the water and smelled the spent tea leaves, some very different characteristics emerged. First, it smelled like something roasted (vegetable, not meat). But when I came back to the leaves perhaps 30 minutes later, they had an almost citrus scent, and the roasted scent was completely gone.

Color: Pale peachy gold

Flavor: This had a nice (what I've heard referred to as) "mouth feel," although there was a little of that puckery, astringent feel after I finished the cup. It was very pleasant to drink, though, so the aftertaste wasn't a dealbreaker for me at all.

Additional notes: Again, I'm surprised at how much I'm enjoying these "pure" teas in their simple, un-tarted-up form. Very different from what I've always thought of as "green tea taste." Michael Harney's account of seeking out a Bi Lo Chun farm in China was one of my favorite chapters in the book so far. You cannot read this book without coming away with a much greater appreciation for tea!

Next week's tea: Lung Ching

1 comment:

  1. Enjoyed your review today. I found that I had some Pi Lo Chun in my tea cupboard and was able to have my own tasting. Adagio Tea also had some info and I was relieved to read that Green Snail is the name of the mountain where the tea grows and not little critters on the tea plants. I like this tea. Now I need to read the chapter in Michael Harneys book. Thanks again for your review.


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