As soon as I open the package I know this is going to be a special tea. The aroma of freshly harvested leaves is like clouds and mist floating through the air after a spring rain. I’ve had several opportunities to try 2014 Bi Lo Chun (碧螺春) in the last month and I’ve been really pleased each time. Here I’d like to compare a few that I have in my home: Teavivre and Stone Leaf Tea House.Teavivre’s sample was delicate and beautiful. The silver-green leaves are loosely curled and covered in a glow of fuzz as is traditional for a “Green Snails in Spring” (the usual translation for this tea). This small-leaf style of green tea originates from a mountainous peninsula in Jiangsu province near Suzhou, and that is where this tea was harvested not too long ago. In recent years, Bi Lo Chun made in Taiwan has also become popular and, in my experience, is also very delicious! The key differences I’ve noticed (and I’m sure that there are exceptions) are that Taiwan Bi Lo Chun tends to have slightly larger leaves and the aromas tend more toward oceanic. This makes a kind of sense to me since Taiwan is surrounded by ocean and the original is harvested on a mountain surrounded by a lake (Tai Hu).
I infused about 4g of this tea for 1 minute at around 80°C, following my instincts, although the package suggests a similar brew. The result was a transparent jade liquor with a few leaf bits and a delicate aroma that lingers both in the mouth and in the mind. The taste is slightly dry and has an energizing cha qi which doesn’t appear until the liquor reaches the back of my tongue.
My first infusion of the Stone Leaf Bi Lo Chun was made with the same details for the sake of comparison. This tea is made in Taiwan, and as I mentioned above the leaves are larger and darker in appearance with fewer of the white hairs on their surface. The taste and aroma are deep and rich, bringing to mind a Japanese gyokuro, but not quite. Immediately it seemed that while the Teavivre Bi Lo Chun had a vegetal and bright energy quality, Stone Leaf’s was more floral and mellow. What an amazing variety!
Two more infusions were made of these delicious teas, increasing the time and temperature a bit with each one. Both teas became more cloudy and drier on the tongue, and they maintained their separate qualities: vegetal energy in one cup and floral mellow in the other. I felt as though drinking the Teavivre Bi Lo Chun was walking through a spring field and the Stone Leaf Bi Lo Chun was swimming in a summer pond.
As the infusions progressed, the nuances of aroma began to fade. This isn’t a bad sign for a green tea; indeed it’s quite common for a green to give up its most potent flavors in the first two infusions. Still, the third infusion was just as pleasant, even as the fading aromas evoked a more full bodied mouthfeel. This is the life that tea shows us: dramatic and delicate, comforting and fleeting. We must be present with our cup to notice these things. Happy sipping!