Biluochun, a name that sounds like poetry, is not just a tea but also a culture, an art, and an attitude towards life. On a spring afternoon, sitting by the window with a cup of Biluochun in your hand, watching the tea leaves slowly unfurl in the cup, at that moment, it feels as though you are holding the entire spring in your hands.
The Origin and Naming of Biluochun
The history of Biluochun can be traced back to the Sui and Tang dynasties, with over a thousand years of tradition. It is produced in Dongting Mountain on Taihu Lake in Suzhou City, Jiangsu Province, China. The unique geographical environment and climate conditions give the tea here a distinctive floral and fruity aroma. According to legend, Biluochun was originally named “Xiasharenxiang” (Terrifying Fragrance) when a local girl placing tea leaves on her chest was startled by its sudden strong fragrance, exclaiming “Xiasharenxiang.” Later, during Emperor Kangxi's southern tour, he tasted this tea and found the name unrefined, so he renamed it “Biluochun.” Since then, Biluochun has become a tribute to the imperial court and gained fame both at home and abroad.
The Origin of Biluochun
Biluochun is mainly produced in Dongting Mountain on Taihu Lake in Wuxian County, Suzhou City, Jiangsu Province, China, hence it is also known as “Dongting Biluochun.” The climate here is mild, with rising water vapor and humid air providing ideal conditions for tea tree growth. The tea trees are interspersed with loquat, tangerine, bayberry, and other fruit trees, and this unique planting method gives Biluochun tea a special fruity fragrance that is unmatched by other teas.
Picking and Production Techniques of Biluochun
The picking of Biluochun has strict requirements, starting around the Spring Equinox and ending around the Grain Rain. Only the most tender shoots and leaves are picked, which contain abundant amino acids and polyphenols, key components for the unique quality of Biluochun.
The production techniques of Biluochun are complex and meticulous. The main steps include picking, fixing, rolling, shaping, and stir-frying. The picked tea leaves must be young shoots and new leaves, ensuring the fresh and tender taste of Biluochun. Fixing is done to stabilize the color and aroma of the tea, while rolling and shaping expose the characteristic spiral shape and silver down of the tea. The final stir-frying step enhances the aroma of the tea.
Quality Characteristics of Biluochun
The appearance of Biluochun tea leaves is tightly coiled and silver-green with a hint of green. When brewed, the leaves slowly unfurl like snowflakes, producing a clear greenish-yellow liquor. The aroma is intense and long-lasting, with a distinctive floral and fruity scent. It boasts the “three freshes”: fresh aroma, mellow taste, and bright color. These characteristics make Biluochun stand out among green teas and are much loved by tea enthusiasts. When tasting Biluochun, one experiences its fresh and crisp flavor and sweet fruity aftertaste, leaving a lasting impression.
Benefits and Effects of Biluochun
Biluochun not only tastes good and has a unique aroma, but it also offers many health benefits. As a type of green tea, it contains polyphenols, caffeine, theophylline, and vitamins that help to invigorate the mind, relieve fatigue, and enhance the body's immune function. Additionally, Biluochun is rich in antioxidants that can help combat free radicals and reduce the risk of cardiovascular diseases.
How to Brew Biluochun
When brewing Biluochun, the water temperature is crucial. The optimal water temperature should be around 80°C, as higher temperatures can damage the freshness and aroma of the tea. Place an appropriate amount of Biluochun tea leaves in a teacup, pour a small amount of hot water to moisten the leaves, then quickly discard the water before adding more hot water to brew. This method helps to better release the aroma and flavor of Biluochun.
How to Appreciate Biluochun
To appreciate Biluochun, first choose a quiet and elegant environment with fresh air. Then, use clean, odorless teaware and high-quality mineral water. When brewing, pour the water first before adding the tea leaves, ensuring that the boiling water has cooled to below 70°C before pouring it into the cup. Only then can you truly experience the color, aroma, and taste of Biluochun.
Conclusion
Biluochun, a name that is itself filled with poetry and painting. It is not just a tea but also a cultural heritage and an attitude towards life. When you hold a cup of Biluochun, you not only taste the flavor of spring but also feel the depth of Chinese tea culture. Let us occasionally pause in our busy lives and enjoy the tranquility and beauty brought by a cup of Biluochun.