Biluochun

Biluochun is a famous green tea originally grown in the Dongting mountain region near Lake Tai, Jiangsu, China. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping.

History

The history of Biluochun dates back to the Tang Dynasty (618-907), when it was first discovered. It was originally named Xia Sha Ren Xiang (Scary Fragrance) because the tea farmers were frightened by its strong aroma. The name was later changed to Biluochun by the Kangxi Emperor in the Qing Dynasty (1644-1912) after he tasted the tea and was impressed by its extraordinary quality.

Production

Biluochun is renowned for its unique production process which involves plucking the tea leaves early in the spring. The leaves are then rolled into a tight spiral, resembling snail meat, which is how Biluochun got its name (Biluochun translates to "Green Snail Spring"). The tea leaves are hand-picked and it takes approximately 14,000 to 15,000 leaves to produce just one kilogram of finished tea.

Taste and Aroma

Biluochun is famous for its delicate, fruity taste and floral aroma. The tea has a bright green color and a strong, lasting aroma that is both fresh and clean. The taste is smooth and sweet, with a hint of fruitiness.

Health Benefits

Like other green teas, Biluochun is rich in catechins, vitamin C, amino acids, and antioxidants, which are beneficial for health. Regular consumption of Biluochun can help reduce the risk of heart disease, lower blood pressure, aid in digestion, and boost the immune system.

See Also

• Green tea
• Chinese tea culture
• List of Chinese teas

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  Suzhou Biluochun