Biluochun is a famous Chinese green tea, and it is very easy to tell why! The delicate fuzzy leaves, the sweet and gentle smell and the characteristic taste, unique among green teas, all make for a memorable tea experience.
Top quality Biluochun is produced on the Dongting mountains, near the city of Souzhou. The dusty green and white dry leaves are tiny and coiled; the white down covering them can be found only on tender and young leaves.
The crispy texture and complex flavour highly stimulate the palate. Biluochun is fruity, sweet and bitter at the same time, with a smoky touch due to the handmade wok roasting.
For the ultimate Biluochun experience, try our Biluochun Superior.
Have you noticed that your Biluochun is covered in an abundance of delicate white hairs? These are called Trichomes (from the Greek 'Hair') and also Pekoe (though, as with many things in history this is debated, Pekoe might refer originally to the tea bud rather than the hairs.) Trichomes cover the tea plant but are most prevalent in young buds to act as protection against pests, usually in processing the delicate hairs are lost, but some teas retain them in great numbers giving them a wonderfully fuzzy appearance. Biluochun, being primarily buds, retain their hairs making them appear to be covered in silver, and is a mark of quality in Biluochun, the fuzzier the tea, the better the quality!
- ORIGIN: Xishan, Suzhou, Jiangsu, China
- MEANING: Green spring snail (bi luo chun)
- HARVEST TIME: Spring 2018
- TASTE: Fruity, sweet-bitter, crisp
As one of the most beloved tea in China and given the limited extension of the Dongting mountain, imitation is widespread. Fake Bi Luo Chun is produced as far as Sichuan, a Chinese province thousands of kilometers away from the original growing area. In Sichuan springs comes earlier; so the fake Bi Luo Chun can be produced earlier and sent to eastern China for selling. To guaranty the original product to our customers, we personally monitored the production on the Dongting mountain, following the farmers during the harvest in the tea gardens and observing the delicate baking process.