Green Snail Spring

Bright citrus, a silky body, and a sugarcane finish that builds across steeps. These buds grow on old assamica trees at 1,300 meters in Mojiang, Yunnan, and workers picked them in February 2025, hand-rolling each one into a tiny spiral that unfurls slowly in your cup. Bi Luo Chun (碧螺春) translates to "green snail spring," and this lot uses nothing but pure buds. What You'll Taste Think biting into a fresh orange with something sweeter underneath, like sugarcane cooling in the shade. The liquor pours pale gold-green with a clean citrus scent, and first steeps deliver bright fruit alongside a silky mouthfeel that coats the tongue gently. As the spirals unfurl through the session, sweetness deepens and a soft almond note surfaces underneath. Later rounds stay clean with a mineral snap on the finish. Each spiral unfurls a little more sweetness — old assamica buds have layers to give. Where It Grows Most Bi Luo Chun comes from lowland Jiangsu province, but this lot grows at 1,300 meters in Mojiang, southern Yunnan, where cold nights slow the leaf and build sweetness you taste as brighter citrus and more body. The cultivar is Yunkang #100, a local assamica selection with big leaves and high sugar, and the February 2025 harvest ran weeks before most green tea seasons across China began. How It's Made After picking, the buds go through a quick pan-firing that stops oxidation and locks in the bright green color and fresh flavor. While the wok is still warm, workers roll each bud into a tight spiral by hand, pressing gently against the heated surface until the shape holds. That slow rolling concentrates the essential oils inside the curl, which is why the tea releases flavor gradually as the spirals open during brewing. Start with the 25g bag, which gives you about five sessions to explore how the spirals unfurl differently each time. If you like structured green teas with more body, try Pine Needles next for a calmer, nuttier style. How to Brew Brew 5 grams (about a tablespoon) in 100 ml of 80°C water for 30 seconds, then resteep freely. These buds need cooler water than most teas — the delicate oils burn fast, and anything hotter turns the cup bitter. The 25g bag covers about five sessions, with four to six rounds of flavor as the spirals slowly unfurl. FAQ What is Bi Luo Chun? Bi Luo Chun is a Chinese green tea where workers hand-roll fresh buds into tight spiral shapes. The name translates to "green snail spring" because the finished buds look like tiny snails. Most versions come from Jiangsu province, but this one grows in Yunnan from a different cultivar at much higher altitude. How is Green Snail Spring different from Pine Needles? Green Snail Spring delivers bright citrus and sugarcane sweetness from spiral-rolled buds. Pine Needles goes in a different direction — straight-pressed leaves with warm chestnut and a cool meadow finish. If you like brightness start here, and for something nuttier and steadier try Pine Needles. Why are the leaves rolled into spirals? The spiral shape comes from hand-rolling over a hot surface immediately after picking. Rolling breaks the cell walls just enough to release aroma while the heat stops oxidation. The tight curl also keeps the leaf compact for storage and unfurls slowly during brewing, which is why each steep tastes a little different from the last. Is this the same as Dongting Bi Luo Chun? Dongting Bi Luo Chun refers to the classic version from Jiangsu province, near Taihu Lake. This Green Snail Spring grows in Mojiang, Yunnan at 1,300 meters, using the Yunkang #100 cultivar instead of the small-leaf Jiangsu stock. The higher altitude and assamica base give it a bolder, more citrus-forward cup.