Bi Hao

Bi Hao (碧螺) is a type of green tea originating from the Dong Ting Mountain region near Lake Tai in Jiangsu Province, China. It is known for its delicate appearance, fruity aroma, floral fragrance, and early spring harvest. The name "Bi Luo Chun" (碧螺春), which is often used interchangeably, translates to "Green Snail Spring" and refers to the tea's tightly rolled, snail-like shape and the time of year it is harvested.

Characteristics:

• Appearance: Bi Hao leaves are typically small, tightly rolled, and covered in fine, white down (trichomes). High-quality Bi Hao will have a noticeable abundance of these trichomes, giving the tea a silvery-green appearance.

• Aroma: The aroma is characterized by a combination of fruity (often described as peach or plum), floral, and vegetal notes. This complex aroma is attributed to the tea plants being grown alongside fruit trees.

• Taste: The taste is generally sweet, mellow, and refreshing, with a subtle lingering sweetness. It should have a smooth mouthfeel and lack any bitterness.

• Liquor: When brewed, Bi Hao produces a pale green or yellowish-green liquor.

Harvest and Processing:

Bi Hao is harvested very early in the spring, typically before the Qingming Festival (early April). The tea is made from delicate buds and young leaves. The processing involves withering, pan-firing (to fix the leaves and prevent oxidation), rolling, and drying. The rolling process is done by hand to shape the leaves into their characteristic snail-like form.

Grading:

Bi Hao is graded based on the quality of the leaves and the harvesting time. Higher grades consist of more tender buds and leaves, resulting in a more refined flavor and aroma.

Brewing:

Bi Hao is best brewed with low mineral content water at a temperature around 70-80°C (158-176°F). It is generally recommended to use a glass or porcelain teapot or gaiwan to appreciate the tea's delicate appearance and aroma. Multiple infusions are possible.