Chinese Alpine Green Tea Tea Biluochun Tea

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Biluochun tea was famous as early as the Sui and Tang Dynasties, with a history of more than a thousand. It is one of the famous teas in our country and belongs to green tea. Legend has it that the Emperor Kangxi of the Qing Dynasty visited Suzhou in the south and gave it the name “Biluochun”. Due to the unique geographical environment of the Dongting Mountain, the flowers are continuous throughout the seasons, and the tea trees and fruit trees are planted between them, so Biluochun tea has a special flower fragrance.

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Origin of Biluochun

Biluochun is a traditional Chinese famous tea, one of China’s top ten famous teas, belonging to the category of green tea, with a history of more than 1,000 years. Biluochun is produced in the East Dongting Mountain and West Dongting Mountains (now Wuzhong District, Suzhou) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called “Dongting Biluochun”.

Biluochun production process

Dongting Biluochun tea has excellent picking and production skills, and its picking has three characteristics: one is to pick it early, the other is to pick it tenderly, and the third is to pick it cleanly. Every year, it is mined around the vernal equinox and the rain ends. From the vernal equinox to the Qingming season, the quality of tea before the Ming Dynasty is the most precious. Usually, one bud and one leaf are picked. The raw material of the bud length is 1.6-2.0 cm. The leaf-shaped roll is like a bird’s tongue, called “the tongue”. It takes about 68,000-74,000 buds to fry 500 grams of high-grade Biluochun. Historically There used to be about 90,000 buds of 500 grams of dry tea, showing the tenderness of the tea and the extraordinary depth of picking. The tender buds and leaves are rich in amino acids and tea polyphenols.

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