im from the hometown of biluochun, personally i like wulong the most - for their sweet taste around your throat. need to point out the correct way to make biluochun than any other tea: 80 degree water not 100 degree, pouring water into the glass, and then dropping the tea, and you dont drink the first one, you draining the water, adding water the second time, then you taste the tea. hope that helps haha
longjing - sweet nutty, very strong secondary (ie. non-grassy) qualities which makes it a very unique green tea (all greens are grassy so i look out for other flavor profiles) biluochun - seaweed, umami, vegetal, very much like a japanese green, can be a bit overbearing bitter if steeped too long personally i very much prefer longjing. a top 2 or 3 green tea for me, alongside maojian & gua pian. i love my greens to have balance and fruity sweetness, plus having bold flavors. hence, im not much a fan of houkui, maofeng, anji baicha (too soft and gentle) nor a fan of zhu ye qing, ganlu, yu luo (thick vegetal, grassy, seaweedy like biluochun).
Bi lao chun. Looks like snail meat going by Chinese wiki However the original English translation of bi lao chun was completely different, it used to be called "scarry fragrance" 2nd emperor changed the name so people would drink it more
Mmmm so excited for green tea
im from the hometown of biluochun, personally i like wulong the most - for their sweet taste around your throat. need to point out the correct way to make biluochun than any other tea: 80 degree water not 100 degree, pouring water into the glass, and then dropping the tea, and you dont drink the first one, you draining the water, adding water the second time, then you taste the tea. hope that helps haha
longjing - sweet nutty, very strong secondary (ie. non-grassy) qualities which makes it a very unique green tea (all greens are grassy so i look out for other flavor profiles)
biluochun - seaweed, umami, vegetal, very much like a japanese green, can be a bit overbearing bitter if steeped too long
personally i very much prefer longjing. a top 2 or 3 green tea for me, alongside maojian & gua pian. i love my greens to have balance and fruity sweetness, plus having bold flavors. hence, im not much a fan of houkui, maofeng, anji baicha (too soft and gentle) nor a fan of zhu ye qing, ganlu, yu luo (thick vegetal, grassy, seaweedy like biluochun).
thanks
Great Review 🍵 🍵 I'm in USA Florida where could I get a good Oolong tea 🍵
Bi lao chun.
Looks like snail meat going by Chinese wiki
However the original English translation of bi lao chun was completely different, it used to be called "scarry fragrance" 2nd emperor changed the name so people would drink it more
Ciao gabriele, potresti scrivermi di quale varieta stai parlando in 2:19 ?
Si, certo, parlavo di Yunsi: www.nannuoshan.org/products/yunsi-aged