Years ago, this tea was called Xia Sha Ren Xiang or Scary Fragrance. Why? A tea picker ran out of space in her basket and stored it down her shirt. Her body heat caused it to emit a “scarily fragrant” aroma, and the name stuck. Until an emperor in the 18th century decided that Bi Lo Chun, or “Green Snail Spring” was more polite. Ours uses pan-fired China green leaves hand-rolled like snail shells.