Biluochun tea, also known as Green Snail Spring or Xia Sha Ren Xiang (simplified Chinese: 吓煞人香; traditional Chinese: 嚇煞人香; pinyin: xià shà rén xiāng; “scary fragrance”), has a history of more than 1,000 years. The locals initially called it Dongting tea, while its bold and fragrant aroma earned it the nickname Xia Sha Ren Xiang.
Legend has it that a nun picked a few tea leaves during a spring outing in the mountains and brewed them, resulting in a highly fragrant tea that she found so startling that she exclaimed, “The aroma is so scary!” Hence, the locals began calling it Xia Sha Ren Xiang, or Scary Fragrance.
During the Qing dynasty, Emperor Kangxi tasted Biluochun tea and was impressed by its green soup and curly snail-like appearance. While the origin of the tea’s name was traditionally attributed to Emperor Kangxi’s visit to Taihu Lake, there is also a legend that the tea was already known as Biluochun during the Ming Dynasty due to its collection from Biluofeng. Therefore, it was named Biluochun to reflect this characteristic. This tea has a long history, and it has become a tribute tea every year during the Kangxi period of the Qing Dynasty.
Jiangsu province in China is home to the delicate and distinct green tea Bi Luo Chun. In this article, we’ll learn how to make Biluochun Latte at home. This beverage is a quick morning pick-me-up or a relaxing afternoon, which is excellent and suitable for people who want an easy-to-make drink.
Ingredients:
- 100ml Brewed Bi Luo Chun Green Tea Liquid
- 120ml Milk
- 30ml Condensed Milk
- 30ml espresso
- 10ml sweetener (sugar, honey, or syrup)
- Whipped cream (optional)
Instructions:
- Steep the Bi Luo Chun green tea leaves in 85 °hot water for 3 – 5 minutes.
- Add ice to a glass and then pour in milk, condensed milk, and sweetener according to your preference.
- Add the espresso to the mixture and stir it well to enjoy.
- If desired, top with whipped cream.
- Serve and enjoy!
