Pi Lo Chun Tea

This slightly fermented Formosa tea is poised delicately between a green tea and an Oolong. Yellow gold in the cup, it yields a mild fragrance and a special, distinctive aroma. Grown in the Dong Ding mountains in the Jiangsu province, Pi Lo Chun translates as Green Snail Spring, a name given by Emperor Kang Xi three hundred years ago, due to the resemblance of its small, spiral leaves. Grown in cloudy, moist conditions, Pi Lo Chun is a rare tea: the high quality leaves are picked only once a year, between the end of March and early April. The tea is hand dried by pressing it against the sides of a hot wok. One of China’s most highly regarded teas, and only available in limited quantities.

Oolong (Oo means Black, Long means Dragon) is a part-fermented tea (10%-80%) fermentation. Although Oolongs today are associated primarily with Taiwan, they originated in China’s Fujian province, with Taiwan starting to produce them from the early 19th century when Taiwan was still part of Fujian province (although bear in mind that any tea has a myriad of legends about its origins). Claims abound as to the health benefits of Oolong tea, particularly for losing weight, although the primary reason for buying Oolong should be their refreshing, delicate taste.

The best Oolongs come from high altitudes with sandy soil. To make the tea, the top leaves are picked, then withered indoor or outdoor on bamboo racks, then bruised for several hours, then quickly pan-fried, then the leaves are rolled and shaped several times, then the tea is baked and finally it is sorted and packaged. [OFL90555]

Strength: 3/5.
Best time of day for drinking: Any.
Suitable for drinking with milk? No.