Origin Advantages：
Biluochun is one of China’s Top Ten Famous Teas, originally produced in Dongting Mountain, Suzhou City, Jiangsu Province, which is located on the shores of Taihu Lake. The region features a mild and humid climate, slightly acidic soil rich in minerals. Tea trees are intercropped with fruit trees such as loquat, bayberry, and citrus, forming a “tea-fruit intercropping” system. Under this model, tea trees absorb the aroma of flowers and fruits, endowing the tea leaves with a natural compound fruity fragrance. Meanwhile, the fruit trees provide shade to regulate the microclimate and reduce pests and diseases. The soil organic matter content reaches 3.8%, 40% higher than that of single-tea gardens, creating an irreplaceable ecological advantage.
Traditional Craftsmanship and Quality Characteristics：
Production Techniques：
Biluochun is fully hand-fried, going through seven processes: plucking, sorting, withering, high-temperature fixation, rolling and shaping, twisting into balls to expose fuzz, and slow-fire drying. The core principle is “hands never leaving the tea, tea never leaving the wok, integrating rolling with frying”. To produce 500 grams of premium-grade Biluochun, 70,000 tea buds are needed. The wok temperature reaches 200℃ during frying, requiring precise control of heat and techniques throughout the process.
Quality Features：
Appearance: Slender and spiral-like tea strips, densely covered with fine fuzz, presenting a silvery green color with hints of emerald. It is commonly described as having “copper-wire-like strips and bee-leg-like shape”.
Aroma: A combination of floral, fruity and fresh aromas, containing 32 aromatic substances such as β-ionone (loquat flower aroma) and limonene (citrus fruit aroma), three times more than that of tea from single-tea gardens.
Liquor Color: Bright light green, clear and transparent.
Taste: Fresh, mellow and sweet aftertaste. Its amino acid content is as high as 3.4% (compared to about 2.5% in ordinary green tea), offering a rich and smooth taste similar to chicken soup.
Infused Leaves: Fresh and lively buds and leaves, showing bright tender yellow-green color.
Brewing Method：
Utensils: A transparent glass cup (200-300ml) is preferred to facilitate observing the unfolding process of tea leaves.
Water Temperature: 80-85℃ (let boiling water stand for 1-2 minutes) to avoid destroying amino acids and aroma due to over-high temperature.
Tea Dosage: Follow a tea-to-water ratio of 1:50 (3-4 grams of tea with 200ml of water).
Steps: Adopt the “top-down brewing method” — first pour water to 70% of the cup’s capacity, then add tea leaves and wait for them to sink to the bottom. The first infusion is ready for tasting in 30 seconds. For subsequent infusions (1-2 times), extend the steeping time by 10 seconds each time.
