Chinese Biluochun tea

One of the famous Chinese green tea is DongTing BiLuoChun, which grows in Mount Dong Ting and Lake Tai area in Wu County in the Jiangsu Province.

Legend has it that the east side of the Mount Dongting once grew several wild teas. Local people used baskets to pick that tea every year for their own use.

One year, that tea grew particularly lush, baskets that people normally used could not accommodate the harvest, and so they saved the tea in glass cups. Heated in a glass cup, the tea delivers an enormous fragrance, and hence people named it "Threatening Fragrance".

On one occasion, the Qing Emperor Kang Xi visited Lake Taihu, governor Song Gong offered the trial taste of the "Threatening Fragrance”. Kang Xi was surprised by the color and the extreme fragrance. However, he felt that the name was not right and changed the name to "BiLuoChun."

The mild climate, clean, foggy and humid air in Lake DongTing and its surrounding areas provide a unique environment for tea growth. In addition to that, the sophisticated picking process and the elegant post-pick work form the unique quality characteristics for BiLuoChun.

BiLuoChun tea leaf is curly slim in shape, full of small hairs, and the color is dark green.

After brewing, leaves are clear in fragrant and green in water.

Especially with the hi-end BiLuoChun, you can put water into the glass before putting in the tea leaves, the tea can still be slowly sinking, expanding and expressing fragrance. It’s because the buds are so much stronger compared with other teas.

Therefore, the local Chinese people have such a saying: BiLuoChun have "copper wire of the spiral, hairy body, one softness (referring leaf buds), three freshness (referring to color, smell and taste), nothing can be compared in the past."

BiLuoChun tea picking starts from the late March and ends in late April spring. The picking process strictly limits to ‘One Bud One Leaf’ - meaning one bud and one leaf connecting by one small stem is considered one perfect set of leaf. After the picking, filtering needs to be performed to remove all of the leaves and long stems.

Tea picking from tea trees usually happens before dawn, then sorting and filtering followed around the noon time with the tea drying during the evenings.

Presently, tea processing is still done with manual methods including: Sha Qing (Fixing) - Chao Rou (Speculation Rubbing) - Chuo Tuan (Rolling for drying). The three processes are coherent in the same process.

The DongTing uniquely stylish BiLuoChun tea, are well known for both domestically and aboard. It’s officially used for state foreign guests as a precious gift. BiLuoChun is not only sold in the domestic market, but is exported to Japan, the United States, Germany, Singapore and other countries.

 

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