Basic Introduction to Biluochun
Dongting Biluochun tea is a famous specialty of Suzhou and one of the top ten teas in China. Biluochun is a world-renowned green tea that has been a prized delicacy since ancient times, even being listed as an imperial tribute tea during the Tang Dynasty. The Suzhou Dongting Biluochun tea is made entirely from tender shoots. Half a kilogram (500g) of Biluochun consists of about 60,000 “one flag and one spear” leaves, which is why it was also known as “gongfu tea” or “new blood tea.” High-grade Biluochun requires 60,000 to 70,000 tea buds for half a kilogram of dry tea, demonstrating the fineness of the buds. The best Biluochun comes from the Dongting Mountains on the shores of Lake Taihu in Wuxian, Jiangsu Province.
The Dongting Biluochun production area is a famous mixed tea and fruit cultivation region in China. Tea plants are interspersed with peach, plum, apricot, plum, persimmon, orange, white fruit, pomegranate, and other fruit trees. Rows of verdant tea bushes resemble green screens, while the shade of the fruit trees protects them from frost and the sun. The intertwined branches and roots of tea and fruit trees imbue Biluochun with its natural floral and fruity fragrance, as mentioned in the Ming Dynasty's “Tea Explanation”: “Tea gardens should not be mixed with bad trees; only osmanthus, plum, magnolia, rose, pine, bamboo, and similar trees can be planted among them, sufficient to protect against frost and shade the sun.” The intercropping of tea and fruit trees endows Biluochun with a unique natural fragrance and flavor. Its finished tea has a compact shape, fine threads, a tender green color with a hint of emerald, a delicate aroma, a fresh and sweet taste, a clear green broth, soft and uniform leaves, and a lingering sweetness after drinking.
Product Features
The Biluochun tea has tightly rolled leaves, shaped like snails, with visible white down, a silver-green hue, tender young buds, and a fragrant and refreshing taste. After brewing, the tea gradually unfolds, dancing up and down in the cup, with a silver-clear and green broth and a captivating fragrance. It was listed as an imperial tribute tea as early as the late Tang and early Song Dynasties. This tea is suitable for home and office use.
History and Folklore
Biluochun was originally made by a local named Zhu Yuanzheng using his own method. “The tea produced by his family was particularly excellent, with each pound valued at three taels.” According to Zhu Yuanzheng's records, the name “Biluochun” was personally given by Emperor Kangxi. In the spring of the fourteenth year of the Kangxi era, Emperor Kangxi toured the south and visited the beautiful Dongshan Island on Lake Taihu. Governor Song Luo ordered his subordinates to purchase the “Scare-Killer Fragrance” tea made by Zhu Yuanzheng to present to the emperor.
Emperor Kangxi found the tea to have fine, curly leaves resembling snails, finding them quite charming. When brewed, “snowflakes” danced in the cup, filling the air with a pleasant fragrance. After sipping a few mouthfuls, he felt a refreshing sensation. Emperor Kangxi asked what the name of the tea was, to which Song Luo hurriedly replied, “Scare-Killer Fragrance,” meaning it was extremely fragrant. Emperor Kangxi said, “The tea is indeed a fine product, but the name is not very refined. I propose that since this tea originates from Biluo Peak and its leaves curl like snails, we rename it ‘Biluochun'!”
Biluochun tea has a history of over 1,000 years. Locals originally called it Dongting tea or “Scare-Killer Fragrance.” Legend has it that a nun picked some tea leaves while enjoying the spring scenery on the mountain. When she brewed the tea, the fragrance was so strong that she exclaimed, “It's so fragrant, it's scary!” Thus, the locals began calling the tea “Scare-Killer Fragrance.” During the reign of Emperor Kangxi in the Qing Dynasty, when he tasted this tea with a green broth and curled leaves, he praised it highly. However, he found the name “Scare-Killer Fragrance” unrefined and thus renamed it “Biluochun.” There are also legends that suggest the name Biluochun existed during the Ming Dynasty. Another interpretation suggests that the name derives from its green color, snail-like curls, spring harvest, and origin from Biluo Peak. This tea had a long-standing tradition of being presented as an annual tribute tea during the Qing Dynasty under Emperor Kangxi.
How to Tell Authentic from Fake
Suzhou Biluochun displays silver buds, one bud and one leaf, with the total length of the tea being 1.5 centimeters. The buds are white and curled, the leaves are curled and dark green, and the base is tender, bright, and uniform.
Counterfeit Suzhou Biluochun consists of one bud and two leaves, with varying lengths and a yellowish appearance.
To determine authenticity by appearance: Unadulterated Biluochun has a soft and natural color, while those with added pigments appear excessively vivid, bright green, and artificially colored.
To determine authenticity by tea broth: When authentic Biluochun is brewed with boiling water, the broth appears clear, soft, and light green. Those with added pigments will have a more vivid and bright green broth.
Tasting and Preparation Methods
The water should be just boiled. After boiling, warm the teacup with hot water to release the tea's aroma. Since Biluochun tea leaves have downy hair, the first infusion should be done with boiling water. After the first infusion, the down separates from the leaves and floats on the surface. Discard the first infusion, as the second infusion is where the true flavor of Biluochun emerges, but the best flavor is achieved in the third infusion, where the aroma fully develops.
When tasting, use a clean, transparent glass cup and pour boiling water before adding the tea. Alternatively, you can use water heated to 70-80°C. When Biluochun is placed in the cup, the tea sinks to the bottom, and almost instantly “white clouds roll and snowflakes dance,” releasing a captivating fragrance. Observing the tea in the cup, you can admire three wonders: snow waves spurting pearls, spring coloring the bottom of the cup, and the green filling the crystal palace. Tasting the tea, the first sip is light in color, subtly fragrant, and elegant; the second sip reveals a deeper green, more fragrant, and richer taste; the third sip is clear green, intensely fragrant, and sweet, truly precious like a fine art piece, rare and valuable.