Biluochun is second only to west lake longjing tea in China, famous for "beautiful shape, bright colour, fragrant scent, and sweet taste". It is mainly produced in Dongting Mountain of Taihu Lake in Jiangsu Province, so it also called "Dongting Biluochun".
Biluochun, with obvious sprout, is taken in the principle of a bud in a shoot. The bud is white and green leaves are curl. Fake Biluochun is one bud with two shoots, the lengths of the shoots are different, yellow, and the fuzz is mostly seen green but not white.
Top-putting brewing method: first put some hot water into a 7/10 cup, and then some tea. The top grade such as Biluochun with tight strips and tender is more suitable for brewing in this way.
Water temperature: Biluochun is very delicate, so the water should be cooled down to 80 ℃, otherwise it will destroy the taste.
Ornamental: Biluochun is of high ornamental value. We can enjoy the sight of brewed tea leaves after infusion.
Biluochun has a 1000 year history. According to Casual Watching Record, "The tea growing in Dongting Mountain looks like mustard , is slender, and tastes very sweet and fragrant. And it's named after its extremely strong aroma." When Emperor Kangxi making his southern tour to Dongting, he drank the tea and loved the tea immediately. And he grantted the tea the name of Biluochun, taking it from tight knots, being curled like snails and taken in early spring. Since then, Biluochun became a tributed tea and famous all over the world.
Different from other teas, Biluochun takes the form of tea-fruit intercropping cultivation: staggered with loquat, peach, pomegranate, apricot and other fruit trees. Thus, tea and fruit trees' branches are connected to each other, and the roots are intricately interlinked. The tea slowly absorbs the incense of flowers and mature fruit, so it will have the natural quality of fruity teaste and floral incense.
Tea Master teaches you 3 ways to brew Green Tea -- Biluochun