Dongting Biluochun Tea
Dongting Biluochun Tea Attributes
Leaf Shape
The rope is slender and curled like a snail
Liquor Color
Silvery green, hidden green, covered with white hair
Fragrance
Rich, floral and fruity aroma
Taste
Fresh, mellow and sweet
Brewed Tea Leaves
Bright green
Table of Contents
Learn More about Dongting Biluochun Tea
Dongting Biluochun Tea Introduction
Biluochun is a famous historical tea, famous for its beautiful shape, bright color, rich fragrance and mellow taste. Locals call Biluochun “shockingly fragrant”. Biluochun is known as “one tender and three fresh”. One tender refers to the tender buds and leaves, and the three fresh refers to the fresh fragrance, mellow taste and bright soup color.
Dongting Biluochun Tea History
Dongting Biluochun was created in the late Ming and early Qing dynasties. It was a tribute tea during the reign of Emperor Kangxi of the Qing Dynasty and is now one of the top ten famous teas in China. The tea was awarded the title of famous tea by the Ministry of Commerce twice in 1986 and 1990; in 1997, the “Wujun Brand” Biluochun tea won the gold medal at the China International Tea Expo.
Dongting Biluochun Tea Origin
Dongting Shandong and West Mountains in Taihu Lake, Wuzhong District, Suzhou City, Jiangsu Province
Dongting Biluochun Tea Production Process
Generally, the tea harvesting starts around the Spring Equinox and ends around the Grain Rain. The tea harvested between the Spring Equinox and the Qingming Festival is the most valuable. The tea harvested before the Spring Equinox and before the Qingming Festival is of the highest quality. The tea harvested before the Spring Equinox and before the Qingming Festival is of the highest quality or the best quality. High-quality tea usually harvests fresh leaves with one bud and one leaf that have just begun to unfold. The leaves are curled like sparrow tongues and are called “sparrow tongues”. It takes 68,000 to 74,000 buds to make 500 grams of Biluochun tea. After the fresh leaves are picked, they are withered, rolled, rubbed to reveal the hairs, and fried to dry. The best Dongting Biluochun tea needs to be picked in the morning, selected in the afternoon, and fried in the evening. The characteristic of frying is that the hands do not leave the tea, and the tea is fried during frying, and the frying and kneading are combined, and the operation is continuous. Dongting Biluochun tea is made entirely by hand, and the production process has been selected into the third batch of national intangible cultural heritage list.
Dongting Biluochun Tea Purchase Guide
Biluochun “Qingqian Tea” is the most precious and expensive. The price of tea varies according to the variety, region, degree of selection and frying and kneading process. For example, small-leaf tea is slightly more expensive than large-leaf tea. For example, tea grown under fruit trees is also more expensive because it absorbs the fragrance of the fruit trees. Famous brands include “Biluo Brand”, “Wujun Brand”, “Tingshan Brand” and so on.
Dongting Biluochun Tea Quality Identification
◎ The silver buds of real tea are exposed, one bud and one leaf, the total length of the tea leaves is about 1.5 cm, the buds are curled, the leaves are curled and clear green, and the bottom of the leaves are tender green and soft; fake teas mostly have one bud and two leaves, the length of the buds and leaves is uneven, and they are withered yellow. ◎ High-end tea has a strong and fragrant aroma, with floral and fruity flavors; low-end tea has a fragrant aroma, without floral and fruity aromas. ◎ The soup color of high-end tea is tender green and bright, the soup color of mid-range tea is bright green or bright green; the soup color of low-end tea is green and emerald.
Dongting Biluochun Tea Brewing Method
Usually, when making tea, people put the tea leaves in first and then add water. However, Biluochun is the opposite. First add water and then add tea leaves, which is called “top pouring method”. It is best to choose a straight transparent glass cup for brewing. You can enjoy the three wonders of tea leaves like snow waves spraying beads, spring dyeing the bottom of the cup, and green filling the crystal palace. The water temperature for brewing tea is about 80℃.
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