As you can see from these tea branches (I took the pictures today), the harvest of spring 2009 Bi Luo Chun has already started: notice the many cut branches. I arrived at the field late in the afternoon. The pickers had already picked most young buds. I still managed to find this one. Gorgeous.
Hint: I didn't drive home empty handed!
(To be continued next week.)
Posts
4 comments:
Yay! Bi Luo Chun! Please save some for us who are hungry for spring in the mountains. Lovely photos.
best,
Israel
What a great picture with the flowers in the background.
Interesting, the leaves/buds look different from mainland Bi Luo Chun. I've never had the Taiwanese version before - how does the taste compare?
Rich
No problem Israel.
Thanks Marilyn!
RTea,
The Taiwanese version is made with a local cultivar, the Qingxin Ganzhong. You are correct, its leaves are bigger than the Mainland Chinese orginal. The taste of the Taiwanese is quite sweet with a fresh fragrance and has few defects. But it doesn't have the long aftertaste that the best Chinese Bi Luo Chun have. At least, this isn't a tea that becomes bitter easily and it can be brewed with boiling water!
Post a Comment