The most delicate of teas. Harvested only once per year from first flush buds and young leaves. Legend has it that the Kangxi Emperor gave this tea its name as the coil shape of the dry leaves reminded him of small snails. Despite its ancient history, production of this tea in Taiwan only began in the 1950’s. During Japanese rule, green tea production was left to Japan. It wasn't until after their departure, and the following wave of new arrivals from China bringing their tea knowledge, that green tea production began to establish itself. Over time, the Taiwanese version adopted an uncoiled, wiry shape. However, similar to its Chinese counterpart, it retains its characteristic white fuzz. These tiny fibers are especially prevalent on buds and young leaves, then shed as they mature. The fibers contain chemicals that help ward off insects, and are said to also add flavour nuances to the tea. The earliest harvest tends to contain the most fuzz, with pre- Qing Ming teas being particularly prized. A popular way to brew this tea is by using the ‘top throw’ style, where leaves are added on top of hot water and observed as they sink. An invigorating tea that is very well-suited for cold brewing. Also known as Pi Lo Chun or BLC.