Harvested by hand on March 12, 2013 (a very sunny and warm day).
Origin: San Hsia, northern Taiwan.
Process: Bi Luo Chun green tea
Filtered water boiled in a Japanese silver kettle.
Brewed simply with the bowl method. I'm using a flat and asymmetric qingbai bowl handmade by David Louveau.
The hot water swirls in the bowl. The leaves are like dancing as they unfurl. There is one key point to remember when regular Oolong brewers switch to green tea: use fewer leaves as you would with Oolong. With Oolong, the vessel's volume can be filled with leaves, but it shouldn't with green tea leaves.
The renewal of spring and Easter is approaching. The colors of this Cha Xi are colors that fit this time. We can even see a rabbit in this old qinghua waste water bowl! It's very simply drawn, round like an egg!