|
|
|
pi lo chun tea
|
The Chinese emperor, Kang Xi, is famous for many things. He was China's
longest ruling emperor (61 years) having ascended the throne at age seven.
He established a standard Chinese dictionary known as the Kangxi
dictionary. He had 64 consorts, 24 surviving sons and 12 surviving
daughters. To tea connisseurs the Emperor Kang Xi is most well known for
naming pi lo chun or green snail tea.
When you steep pi lo chun the name becomes evident. As the tea leaves
unfurl in the hot water they resemble tiny green snails. This rare Chinese
tea is gathered in late March and early April and uses only the finest tender
buds that are gathered and processed entirely by hand.
Although pi lo chun is a visual treat, it is also a delight to taste.
Lightly steeped this tea produces a subtle, woody flavor. For tea lovers
willing to slurp their tea, pi lo chun has delightful floral notes reminiscent
of jasmine tea.
For best results, allow tea leaves to circulate freely while steeping. You
can use an infuser basket or just add the loose tea to the teapot and strain
while serving.
Teas are best when used within one year of purchase. To protect teas from
the damaging effects of air and light, tea should be stored in opaque, airtight
containers. We use resealable foil bags that keep your tea fresh and
delicious.
|
Green loose leaf tea from China
|
|
|
Use 1 tsp per cup of very hot water and steep for 3 minutes.
|
|
|
Allow plenty of room to steep properly.
|
| 
