This is my first Bi Luo Chun, so I could be interpreting this all wrongly, but here’s my impression: The dry leaves are very hairy loose green spirals, look almost like hemp string, with white tips and a lot of tea “dust” or fannings. It smells really fragrant, though I wouldn’t call it sweet, it smells more like a vegetable grilled with flowers.
Frustratingly, there are no brewing instructions for gongfu style on the Dragon Tea House website or on the package. You can read the account of my attempts below. Perhaps this tea is only good enough for Western brewing (they recommend 2 – 3 minutes). For now I’ll just say I expected better from a “Supreme” label tea.
Rating: 52
SECOND ATTEMPT3 – 4g of leaves, 5oz water, 176˚F
Verdict: I think I still overleafed.
1st infusion: (25s)
Fragrant aroma from leaves and liquor. Liquor tastes more clear and slight astringency, but less than from first attempt.
2nd infusion: (40s)
Astringent again. I probably need to use even less leaves.
5g of leaves, 4.5oz water, 176˚F
The leaves smell really fragrant, but the tea tastes disappointing. I probably am not brewing with the right amount of leaves or for the right length but the temperature seems correct.
1st infusion: (30s)
Tea smells really sweet, floral and longan notes. Tastes a little astringent though, and the liquor feels very thick and fibrous.
2nd infusion: (50s)
Fragrant vegetal aroma. But the taste is just more astringency.
3rd infusion: (70s)
Less astringency, but the flavour is gone. Surprisingly, the leaves still smell really sweet.
Flavors: Floral, Grilled Food, Stonefruits, Vegetables
