What is Biluochun Tea?
Biluochun, meaning “Green Snail Spring,” is one of China Ten Famous Teas, originating from the Dongting Mountain area of Taihu Lake in Jiangsu Province. This premium green tea is renowned for its spiral-shaped leaves, fragrant floral aroma, and delicate taste. Biluochun is harvested exclusively in early spring, making it one of the most prized and sought-after green teas in the world.
History and Legends
The history of Biluochun dates back over 1,000 years to the Tang Dynasty, when it was known as “Xia Si Yao.” According to legend, a tea picker named Dong Yue ran out of basket space and placed extra tea leaves between her breasts. The warmth of her body caused the leaves to release an extraordinary fragrance, and the tea was subsequently renamed “Xia Ren Xiang” (Scaring Fragrance). In the 17th century, Emperor Kangxi tasted the tea and was so impressed by its spiral shape and spring harvest timing that he renamed it “Biluochun” - Bi meaning green snail, Luo for its spiral shape, and Chun for spring.
Unique Growing Environment
What makes Biluochun truly special is its growing environment. The tea gardens are located on the slopes of East and West Dongting Mountain, surrounded by Taihu Lake. The area features:
- Misty microclimate: The lake creates constant mist and humidity, ideal for tender tea buds
- Interplanting with fruit trees: Tea bushes grow alongside peach, plum, apricot, and walnut trees, infusing the leaves with natural fruity and floral notes
- Rich soil: The volcanic soil provides minerals that contribute to the tea complex flavor
- Temperature: The moderate climate with cool nights and warm days promotes slow growth and concentrated flavors
Appearance and Quality Characteristics
Biluochun is distinctive in appearance: the leaves are tightly rolled into tiny spiral shapes resembling snail shells, covered with fine white down (pekoe), and have a vibrant green color. When brewed, the tea produces a bright, clear greenish-yellow liquor with an intense floral and fruity aroma. The taste is fresh, sweet, and smooth, with lingering floral notes that dance on the palate.
Harvesting and Production
Biluochun production is extraordinarily labor-intensive. The harvest begins in late March to early April and lasts only about two weeks. Key aspects include:
- Picking standard: Only one bud with one leaf, or one bud with two leaves, each about 1.5-2cm long
- Selective harvesting: Pickers must carefully select the tenderest leaves, often picking leaf by leaf
- High leaf requirement: It takes approximately 70,000-80,000 buds to produce just 500g of finished tea
- Frying process: The leaves are pan-fried by hand in small batches (250g at a time), with the tea maker using specific hand movements to roll and shape the leaves
- Drying: Multiple rounds of gentle drying and shaping produce the characteristic spiral form
Grading System
Biluochun is graded into eight levels, from Special Grade 1 down to Grade 7. The top grades consist of almost pure buds, while lower grades contain more leaves. The Special Grade is harvested first and has the most delicate flavor and strongest aroma.
Brewing Guide
To properly enjoy Biluochun:
- Use a tall glass to appreciate the dancing leaves
- Water temperature: 75-80C - never boiling
- Dosage: 3g per 150ml water
- Use the “top-down” method: pour water first, then add tea leaves so they sink gradually
- First steep: 1-2 minutes; can steep 3-4 times
Storage
Store Biluochun in an airtight, opaque container. Refrigerate at 0-5C to preserve freshness. Consume within one year of purchase for optimal flavor.