We don't know when or if this item will be available.
“A review of Pure Spring Green Tea (Bilo Chun) by In Nature Using fresh cold water, I put to boil, when it comes to a rolling boil I turn off the pan. In opening this package I notice the thin foil...” Read full tasting note
“Thank you to TeaEqualsBliss for sending me some of this tea. This definitely does have a very spring-like taste and aroma. Grassy and sweet. Very nice and a great way to revitalize after running...” Read full tasting note
“This just SCREAM Spring!!!!! It IS very clean, crisp, and sweet yet floral or is it floral yet sweet??? You be the judge! This is a lovely green!” Read full tasting note
Pure High Grade, Loose Green Tea; Bilo Chun from the mountains of Jiansu has fresh and forest alpine taste. A sweet mild palate, very soothing and great as a daily mild green tea.
How to make a nice cup of tea:
1. Use fresh cold water. Let the cold tap water run for a while first to avoid flat tasting water. Never make tea with water from the hot tap.
2. While the water is heating, get the tea boxes and the tea set ready. We suggest using clear glass or a large porcelain cup to make the Green or White teas. Of course you may use porcelain, ceramic, or other cups at your discretion, but never plastic. A long glass can be used or a larger cup is preferable to small one.
3. Never let boiling water in the leaves or the cup as they will cook and simply kill the leaves and natural properties which will results in flat-tasting tea.
4. Warm the cup or glass by rinsing it with hot water. Optional
5. Just before the water hits 80-85 degrees in the kettle boils, empty the tea pot or cup and add tea to the glass or cup. One or two tea spoons per 500ml, or one tea spoon per cup or glass. Too much leave will make tea bitter.
—
If the water boils, just wait 4-5 minutes before pouring into the cup, perhaps open the top lid so the water will cool off.
The pour gently the water into the cup and after 3to 4 minutes let the tea leaves blossom. It is recommended to pour the tea into another cup using a strainer. it is then the fine time to drink tea. Or simply let the teas to settle in the bottom of the original cup and drink it without straining it.
Keep in mind: The best teas are made by infusing for a short time rather than steeping for a longer period in case you will use the strainer. Very fine tea needs an extremely short time in contact with water.
Never use cream or sugar. The tannin causes cream to curdle.
Many people say the second infusion is nicest.
You may refill again for three or four times.
Enjoy the Pure Teas experience.
Company description not available.
Green Snails (Bi Lo Chun)
ching ching CHA House of TeaImperial Grade Pure Bud Bi Luo Chun Green Tea
Yunnan SourcingImperial Grade Pure Bud Bi Luo Chun Green Tea * Spring 2017
Yunnan SourcingImperial Grade Pure Bud Bi Luo Chun Green Tea * Spring 2016
Yunnan SourcingGreen Tea (100% Natural)
SaladaImperial Pure Gold Bi Luo Chun Black Tea of Feng Qing * Spring 2018
Yunnan SourcingA review of Pure Spring Green Tea (Bilo Chun) by In Nature
Using fresh cold water, I put to boil, when it comes to a rolling boil I turn off the pan. In opening this package I notice the thin foil that it comes in, like those found in coffee tins at times. It is shiny silver and the smell of the leaves are wonderful, smelling of milk or that dew melon I tend to think of when drinking some finer green teas.
I place one heaping teaspoon of the leaves into my mug and fill this with the boiled water and left to steep for few minutes. I like how at first, the leaves are crunchy and finely curled and once having poured the water into the cup they unfurl to a lovely green color at the bottom of the cup.
Tea’s color is very light green, and with the leaves at the bottom of the cup to enliven the green’s color all the more. Nosing this tea is to think of grassiness, that fresh cut grass smell to it, a nice effect.
I sip this tea slowly since I know it is very astringent and not bitter, but it does leave the palette dryer, some coating effect on the tongue.
With the second steep infusion for two minutes, using the same tea leaves I find that the grassiness is lessened and tea is not as sharply astringent. This time it is more herbal like and something of the silkiness is coming through with this second infusion.
I remember to remove the tea leaves from the cup and drink the second infusion without the leaves since as they stay in the cup it would be bitter.
Overall, 1st steep: tea is very grassy in taste with a lively mouth-drying effect on the tongue. It is refreshing and clean.
2nd steep: tea is softer, lush even with a silkiness to it making one think of milk or the dew found in some melons.
I must say; something about this tea reminds me of the Sencha Shinrikyu Tea by the Tao of Tea sampler pack that I tried last year. They are both nice teas.
Thank you In Nature for sending me this Bilo Chun (Pure Spring Green Tea) to try. It is exceptional.
Thank you, kindness, random acts of kindness denotes more of the same. Happy teas to you.
Hey, I really like your blog. I’ll read it further when I have more time.
They say time is of the essence! And we are here on Steepster doing what? Sipping tea on sip-at-a-time.