In the 18th century, Emperor Kang Xi named this exquisite tea Pi Lo Chun, or Spring Green Snail, because he felt when steeped, the tea leaves looked like small green snails.
Grown in the Jiangsu province of China, the tea bushes are planted between peach and plum trees that impart some of thier fragrance to the leaves. When they are still warm after de-enzyming, small mounds are rolled by hand in three stages. The delicate, pliant leaves are transformed into the recognizable spiral shape.
Green teas are delicate; the brew best at low temperature for short periods of time.
|Brew Temperature:||175deg; to 180°F|
|Brew Time:||2 to 3 Minutes|
|Brew Quantity:||1 tsp to 6-8oz or 5g to 177-237ml of water|