How do you make Bi Luo Chun?
How do you make Bi Luo Chun?
Pour hot water on your tea brewing vessel and teacup to warm them up. Add 2 teaspoon of Biluochun tea leaves into your favorite brewing cup or teapot. Pour filtered water heated to 175°F / 80°C and steep for 1 – 2 minutes. Strain.
What temperature should Chinese tea be?
TO INFUSE CHINESE TEA: Heat the water to just boiling, then let cool to the appropriate temperature (110°-160° for green teas, 175°-195° for white, 195°-210° for semifermented, 210° for black).
What kind of tea is Bi Luo Chun?
green tea
Biluochun or Bi Luo Chun (Chinese: 碧螺春; pinyin: Bì luó chūn; pronounced [pî. lwǒ. ʈʂʰwə́n]) is a famous green tea originally grown in the Dongting mountain region near Lake Tai in Suzhou, Jiangsu, China….
| Biluochun | |
|---|---|
| Quick description | A green tea with a strong aroma and a light floral taste. |
What is in Pi Lo Chun Tea?
Green tea from the Jiangsu province of China. Pi Lo Chun (sometimes written biluochun) is made from the finest tender buds, gathered and processed exclusively by hand. Perfumy and sweet floral, with a full body and slight earthiness.
What temperature should red tea be?
around 208˚ – 212˚F
Tea Tip. Steep black, herbal and red teas at full boil (around 208˚ – 212˚F) and green and white teas just off-boil (around 170˚ – 185˚F). Don’t forget that altitude affects your boil temp.
How long should Chinese tea steep?
It is usually advisable to pour into water occupying 4/5 of the tea pot, leaving some space for tea leaves to spread. The brewing time is generally about 5 minutes. The longer time you brew tea leaves, the stronger taste you will have.
How long do you steep tea in gaiwan?
Fill the gaiwan with water of the appropriate temperature. For green teas, steep uncovered for 30 – 45 seconds. For oolong and black teas, cover with the lid and steep about 45 seconds to 1 minute. To drink from the gaiwan, hold the saucer in the palm of the right hand and use the thumb to steady the cup.
What is the point of a gaiwan?
A gaiwan allows the tea drinker to re-infuse their leaves many times, so they are most commonly used for oolong, green, white, and puer teas (black teas are less likely to retain their flavor in subsequent steepings). A gaiwan also allows for greater control of the steep.
