Biluochun Tea

Biluochun is a famous Chinese green tea produced in the Dongting Mountain area around Taihu Lake in Suzhou City, Jiangsu Province, China, also called the name ‘Dongting Biluochun’. Its history can be traced back to the Ming Dynasty in China, more than 400 years ago. Biluochun has a tight and thin shape, curled into a conch, silver-green colour, clear and bright tea broth after brewing, strong and long-lasting aroma, fresh and sweet taste, and a long aftertaste. Its production process is delicate, pay attention to the ‘three stir frying and three rolling’, retaining the natural freshness of the tea leaves, it is the treasures of China's green tea.

Biluochun Tea Details:

Name: Biluochun
Taste: Fresh and sweet
Aroma: Fruit and Flower
Net Content: 250 g
Shelf life: 12 months
Storage method: refrigerated, sealed, moisture-proof

Biluochun Tea Picking:

Picking and production of Biluochun is a very delicate process, with each step directly affecting the quality of the final tea leaves. Biluochun picking time is generally in late March to mid-April each year, also known as around the Qingming Festival in China. At this time, the temperature is moderate, the new buds of the tea tree grow vigorously, and the quality is the best. When picking, choose a bud of one leaf or a bud of two leaves of the shoots, the requirements of the leaf is complete, fresh, and uniform. The leaves should be gently pinched off with fingers, avoiding the use of fingernails, so as not to damage the tea leaves.

Biluochun Tea Production:

Biluochun tea production process is complex, mainly divided into spreading, fixation, rolling, shaping, drying several steps:

Spreading: The fresh leaves after picking need to be spread out in time and placed in a well-ventilated place, so that the water in the tea leaves will gradually dissipate, reducing the water content of the leaves and preventing the tea from deteriorating.

Fixation: Fixation is one of the key steps in making Biluochun tea. The fresh leaves after drying are put into a pot and stir-fried quickly at high temperature to destroy the enzyme activity in the tea leaves, prevent the tea leaves from oxidising and turning red, and at the same time, give out the fresh fragrance of the tea leaves. The greening temperature is generally controlled at 200-250℃, and the time is about 2-3 minutes.

Rolling: The tea leaves after greening need to be rolled, either by hand or mechanically, to make the tea leaves into strips. This step allows the cells of the tea leaves to break down, releasing the tea juice and increasing the aroma and flavour of the tea.

Shaping: Shaping is the most unique and critical step in the production of bi luo chun. The twisted tea leaves are placed in the hand and gently rubbed with the palm to form a unique spiral shape. This step requires a high level of skill and experienced tea makers to get it just right.

Drying: After shaping, the tea leaves need to be dried to further remove water and fix the shape and aroma of the tea leaves. Drying is usually divided into two stages, initial drying at a higher temperature for a shorter period of time, and re-drying at a lower temperature for a longer period of time to ensure that the tea leaves dry evenly.

From fresh leaves to finished tea, each piece of tea leaves is carefully selected, each step is carefully operated to ensure the quality of tea.

Biluochun Tea Brewing:

Brewing Bi Luo Chun tea, you should pay attention to the water temperature at 80-85°C; too high will destroy the nutrients in the tea, resulting in bitterness. Use transparent glass cups or white porcelain bowls for the tea utensils, and use spring water or pure water for the water. The specific steps are as follows:

1. Warm cups: Preheat the tea set with hot water to raise the temperature and pour off the water.
2. Add tea leaves: put 3-5 grams of Biluochun tea leaves per 150 ml of water.
3. Filling: Slowly fill the tea set with hot water of 80-85°C along the wall of the tea set, filling the water until 7-8 minutes full.
4. Steeping: Steep for 15-20 seconds for the first brew. Add 5-10 seconds for each subsequent steep.
5. Pouring tea: Pour the tea into a fairway cup or teacup.
6. Tasting: Smell the aroma first, then taste. Biluochun soup colour is clear and bright, aroma is elegant, taste is fresh and sweet.

Biluochun Tea Feature:

Colour: Observe the colour of the tea broth, the broth colour of biluochun tea should be clear and bright light green.
Smell: Smell the aroma of the tea broth, Bi Luo chun's aroma is elegant and long-lasting, with obvious fruity and floral aroma, sometimes with fresh orchid fragrance.
Taste: Taste the taste of the tea broth, Bi Luo chun's taste is fresh and refreshing, sweet, melt in the mouth, and have a long aftertaste.
Observe the bottom of the leaves: Observe the bottom of the leaves after brewing, the bottom of the leaves of bi luo chun tea should be tender and even into a flower, the leaves are intact, the colour and lustre is tender and green, and the leaves should be green, the colour and lustre is tender and green.

Biluochun Tea Benefits:

1, BiLuochun tea polyphenols and vitamin C have blood circulation to prevent arteriosclerosis;

2, caffeine has a strong heart, antispasmodic, relaxation of smooth muscle effect, not only can lift the bronchial spasm, promote blood circulation, but also for the treatment of bronchial asthma, cough phlegm, myocardial infarction, a good auxiliary drugs;

3, Biluochun tea in the tea polyphenols and tannic acid in the role of bacteria can coagulate bacterial proteins will kill bacteria; can treat intestinal diseases, such as cholera, typhoid fever, dysentery, enteritis and so on;

4, The flavonoids in tea have different degrees of in vitro anti-cancer effects.

5, Tea caffeine, inositol, folic acid, pantothenic acid, aromatic substances and other compounds, can regulate fat metabolism. Tea polyphenols and vitamin C can reduce cholesterol and blood lipids, so drinking tea can help you lose weight.