Early spring Bliluochun Tea 300g

item Type: Green Tea
Place of Origin: China (Mainland)
Grade: Top
is_customized: Yes
Age: New
Shelf Life: 18 months
Style: Loose Tea
Packaging: Can
Certification: ISO
Variety: Biluochun Tea
Weight (kg): 0.3*2


Biluochun tea, belonging to green tea, originates in the Dongting Hill of Taihu Lake in Suzhou City, Jiangsu Province. So it is also called Dongting Biluochun. Dongting Hill is comprised of the East Dongting Hill and the West Dongting Hill. The former is a peninsula like a large boat reaching into the Taihu Lake; the latter is an island standing in the middle of Taihu Lake. Here the climate is moderate with yearly average temperature of 15.5 to 16.5 Celsius degree and yearly average rainfall of 1200 to 1500 millimeters. Besides, the air here is very humid, and the soil is porous, sub-acid or acid. All these natural conditions are suitable for tea plants to grow.

The producing area of Dongting Biluochun is Chinese famous tea and fruit planting zone. Tea trees are planted alternatively with fruit trees like peach, plum, apricot, persimmon, orange, pomegranate, etc. Rows of green and luxuriant tea plants are like green screens: fields of umbrose fruit gardens move away frost and snow, and set off each other under the autumnal sun. Branches, twigs and roots of tea and fruit plants are interconnected, so that Biluochun tea gets natural fruity odor

Biluochun tea has tender leaves, pure soup, fragrant smell, mellow taste, and is one of the ten Chinese famous teas. It has a long history of more than 1000 years. In the early years, it is called “Extremely Shocking Aroma” among the people. According to the legend, once a nun, in her spring outing, picked some pieces of tea, infused and an aromatic smell greeted the nose, she blurt out, “extremely shocking aroma! ”, there come the name. In the Qing Dynasty of Kangxi, Kangxi Emperor inspected and tasted this famous tea with dark green soup and screw-curled shape. He highly praised this tea, but thought the name was not elegant, so he named it Biluochun. Since then, Biluochun became the annual tribute tea.

Infusion Method:
Boiling water is preferred! Since the leaves of Biluochun tea have fur on it, the first infusion is to separate fur from the leaves, floating on the water, then pour out the first-infused soup. The second infusion is delicious. But the best is the third one, in which its aroma is completely sent forth.

Drinking Method:
Tasting high grade Biluochun is of great interest and delight. Taking a clean and transparent glass, pour hot water first, and then put the tea. As soon as Biluochun is put into the glass, the leaves will sink to the bottom, instantly, a picture as clouds are rolling and snowflakes are dancing appears, and whiff of fragrance haunt all around. Taste it, the first drink, slight green, faint fragrance; freshly elegant; the second time, emerald green, odorously, mellow; the third, dark green, aromatic, sweet. What treasure it is!

Storage Requirements:
A traditional storage method: wrap up the tea with paper, put lime of block state into plastic bags, and then alternatively put them into a jar, covered and sealed.
With the development of science and technology, in recent years, a new method has been popular that using three layers of freshness-maintaining plastic bags, loop each layer of bag tightly with cutting off the air, and then put it in a deepfreeze or refrigerator with the temperature under 10 Celsius degree. Kept for several years, its color, smell and taste are the same as new tea, fresh and mellow.