During the Qing Dynasty, the tea’s very rich aroma led to the locals referring to the smell as the “scary fragrance.” However, in the 38th year of the Kangxi Emperor’s rule, he decided that the tea deserved a more elegant name and renamed it “green snail spring” or “biluochun.”
A fruity blend of peach and pear from the dry leaf melds into buttered greens, white cheddar crackers, and a sugary, floral aroma when met with water. It’s a relaxing, no-sharp-edges kind of green.
good
Great taste