Jasmine Bi Luo Chun Green Tea

Although this tea has the Bi Luo Chun name, it is made using different materials; the name comes from its similar appearance, slightly curly leaves like snail shells. This tea has a lovely jasmine fragrance to it, a result of meticulous scenting with jasmine blossoms.

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	194℉ / 90℃		185℉ / 85℃
	1.5 Teaspoons / 3g Tea		4g Tea
	Brewing time: 3 - 5 mins		4 steeps: rinse, 10s, 20s, 30s, 40s
			Rinse time is around 5 seconds

The Wenyang Tea Garden is located in Guanlin Town, Fuding City, at an elevation of between 500 and 800 meters. The weather here is warm and humid with abundant rainfall; the tea plantation is commonly surrounded by fog, altogether creating the perfect conditions for tea bushes to accumulate a rich array of microminerals and organic nutrients. The tea plants growing here are mainly of the Fuding Dabaihao variety.

Wenyang Tea Garden in Fuding

This jasmine tea is produced in Fuding, a famous tea production area located in the northeast of Fujian Province. Fuding is of the subtropical monsoon climate, characteristic to coastal areas; it experiences an average annual rainfall of about 1661mm, and the average annual temperature is right around 18.5°C.

Produced in Guangxi Province, China, the jasmine used to scent this tea has earned nationwide recognition. The most productive region is Hengxian, Guangxi Province, known as “the city of Chinese jasmine” due to its large planting area and high-quality abundant yield. Located in the southeast of Guangxi Province, Hengxian has a total area of 3464 km2.

This jasmine bi luo chun green tea is made from the leaves of the Fuding Da Bai Hao tea plant, which propagates asexually and takes the form of a small tree. In 1985 it was certified as a national tea plant variety, and can grow up to 2.8m high with a thick trunk. The spring tea of this plant contains 1.8% amino acids and 28.2% tea polyphenol, and is a high-quality base for making white and green teas.

Scented green teas have a history stretching back over a thousand years, to the first innovation of adding spices and flowers to tea during the Song Dynasty around 960 AD.

During the Ming Dynasty in the 1500s, the modern method of producing jasmine-scented tea, where the flowers are added to the tea during process prior to drying, was introduced - but at this time jasmine tea was rare, due to the complexities of the processing.

In the mid-1800s during the Qing Dynasty, production methods were perfected and the number of tea farms rapidly increased, which led to greater volumes and lowered prices. This in turn led to a surge in popularity, which the tea has maintained to this day.