Biluochun

dry tea
The shape of the cord is slender and even. The shape is like a snail, full of hairs, the Pekoe is exposed, and the color is green
tea soup
green and clear
aroma
Fragrant and elegant, with a floral and fruity aroma
taste
Fresh and refreshing, fresh and mellow, smooth and sweet, with a long aftertaste
leaf base
Thin, even, tender, the buds are enormous, the leaves are small, and the green is soft and even.

Where is the exact origin of Biluochun?
Biluochun produced in Dongting Mountain, Taihu Lake, and Suzhou is the most authentic, known as Dongting Biluochun.

Dongting Biluochun adopts the planting method of tea and fruit intercropping. Tea trees and peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate, and other fruit trees are planted alternately. The rows of green tea canopy are like green screens, and the fruit trees are covered with frost. Snow hides the autumn sun. The tea tree fruit branches are connected, the roots are connected, the tea absorbs the fruity aroma, and the flower-scented tea tastes, educating the natural quality of Biluochun’s flowery and fruity flavor.
What is the origin of the name?
Biluochun is commonly known as a “scaring fragrance” because of its high and long-lasting fragrance. Later, Emperor Kangxi went to the south of the Yangtze River and praised it after tasting it, but he felt that its name was indecent, so he named it “Biluochun” according to its green tea color shape like a snail, and picked it early spring. A poem says: Biluochun in Dongting is drunk with the fragrance of tea.
When is the best time to pick up Biluochun?
The picking characteristic of Biluochun is that it is picked early. It is mined around the spring equinox every year and ends around the Grain Rain. Mingqian tea harvested from the spring equinox to Qingming is the best quality. Usually, one bud and one leaf are used for the beginning of development. The bud is 1.6 to 2.0 cm long, and the leaf shape is like a tongue of a sparrow. It takes about 68,000 to 74,000 buds to fry 500 grams of high-grade Biluochun.

What does “one tender and three fresh” in Biluochun mean?
“One tender and three fresh” refers to Biluochun’s buds and tender, brightly colored, fragrant, and mellow leaves.
“Yemen” means that Biluochun’s buds and leaves are particularly delicate. Every 500 grams of Biluochun tea contains more than 50,000 buds; the buds are large, the leaves are small, and the buds and leaves have not yet unfolded.
Bright color means that Biluochun is not only silver-green and emerald-green in color and dazzling, but also the tea soup is green and clear, bright and dazzling, and the bottom of the leaves is green and bright.
Fragrant, fresh, and aromatic means that Biluochun’s light tea fragrance is full of strong floral scents, making people infatuated and intoxicated.
Wei Xian Chun means that there is a sweet fruity taste in the fresh tea flavor of Biluochun, which is the endless aftertaste.

Why does Dongting Biluochun have a fruity fragrance?

Unlike other teas, Dongting Biluochun adopts the planting method of tea and fruit intercropping. Tea trees are interplanted with peach, plum, plum, orange, and other fruit trees, and the tea has a fruity aroma. In addition, the climate around Taihu Lake is mild and humid, and the unique growth environment has been nurtured. The excellent quality of Biluochun makes Biluochun unique with its natural fruity aroma and excellent quality.
What is the difference between the Biluochun mechanism and manual work?

The mechanism Biluochun is well-proportioned in size, without Pekoe, and has a grassy smell. The hand-fried Biluochun is not as well-proportioned as the machine-made tea. Many.
The hand-frying of Biluochun tea has continued for thousands of years, and there is a set of “rules,” such as high-temperature greening, hot kneading, forming, kneading, and drying with slow fire. The quality of handmade tea has a lot to do with the skill of the tea-frying master. Overall, the quality of handmade tea is better.
What is the difference between Dongting Biluochun and Yunnan Biluochun?
Dongting Biluochun is a small-leaf tea, while Yunnan Biluochun is a large-leaf tea. In addition, the quality of these two kinds of tea is also quite different.
Dongting Biluochun buds and leaves are tiny, flat and smooth, straight, even, and full of hairs; the soup color is green and bright, the aroma is fresh and lasting, and the taste is new and refreshing.
Yunnan Biluochun has a thick and sturdy shape, with tight and even knots, basically no pekoe, dark green in color, emerald green in soup, and robust taste.

Why is Biluochun tea soup a little cloudy?
After Biluochun brews, the tea soup will be “muddy,” a normal phenomenon. Because Biluochun has a lot of Pekoe, after brewing, there will be hairs floating on the surface of the tea soup, giving people the feeling that it is a little cloudy, but it does not affect the quality and taste of the tea soup.
What should I do if the temperature of the first soak in Biluochun is too high?
The water temperature for brewing Biluochun should be around 80°C, and it should never be overheated.
If the water temperature of the first brew is high, the tea leaves turn yellow after brewing, indicating that the tea leaves may be cooked, and the taste of the tea soup will become bitter, affecting the quality of the tea leaves. At this time, you can pour out the tea, keep the bottom of the leaves, and brew it again with hot water of about 80°C, but the taste of the tea soup will be very light, so you can soak it for a while before making the soup.

Is Biluochun more Pekoe, the better?
The number of Biluochun Pekoe is related to the picking time. The more Pekoe, the more tender the tea leaves are when picked. Biluochun picking is characterized by early, delicate, and clean picking. Therefore, the more Pekoe in Biluochun, the more tender the buds and leaves, and the better the quality of the tea.
The Pekoe in the quilt is a symbol of Biluochun’s high quality.