Biluochun, a gem among China’s famous green teas, is celebrated for its unique flavor, exquisite aroma, and intricate production process. Originating in Dongting Mountain, Suzhou, Jiangsu Province, this tea has a history dating back over 1,000 years. Known for its delicate floral notes and tightly curled leaves, Biluochun has garnered global admiration among tea connoisseurs.
In this blog, we’ll explore the remarkable qualities of Biluochun, delve into its detailed production process, and uncover why it holds a prominent position among green teas.
Why is Biluochun So Unique?
The name “Biluochun” translates to “Green Snail Spring,” reflecting its characteristic shape—tightly curled like a snail—and its harvesting season during early spring. This tea is grown in an environment where tea plants coexist with fruit trees. As a result, the tea leaves absorb the subtle fragrances of fruits and flowers, giving Biluochun its signature aroma.
However, the true magic of Biluochun lies in its labor-intensive production process. Each step, from picking to drying, is performed with precision to preserve the tea’s delicate features.
Step-by-Step Guide to Biluochun’s Intricate Production
1. Hand-Picking Fresh Leaves
Biluochun tea is harvested during early spring when the leaves are at their freshest. Only the most tender buds and young leaves are picked, with the standard being one bud and one or two leaves. This ensures the highest quality and optimal flavor.
On average, it takes tens of thousands of tender shoots to produce just one kilogram of finished tea, underscoring the meticulous care involved in the harvesting process.
2. Fixation (Shaqing)
Fixation, also known as “killing the green,” is the first critical step after harvesting. The process is conducted in a flat or slanted pan at a high temperature of 190–200°C. Approximately 500 grams of fresh leaves are added to the pan, where they are stirred, shaken, and tossed continuously.
The purpose of fixation is to halt enzymatic oxidation, preserving the tea’s bright green color and fresh aroma. Key elements of this step include:
Uniform Heating: Ensuring even heat distribution to prevent overcooking.
Moisture Control: Removing excess moisture without burning the leaves.
Duration: This process takes 3–5 minutes and requires constant attention to avoid smoke or burnt leaves.
By the end of this stage, the tea leaves become soft, pliable, and ready for shaping.
3. Rolling (Rounian)
Rolling is the next step in the journey to crafting Biluochun. This stage shapes the tea leaves into their signature spiraled form while helping release the tea’s essential oils, which contribute to its flavor and aroma.
The process is conducted at a reduced pan temperature of 70–75°C and involves a combination of tossing, stirring, and kneading. Key considerations during rolling include:
Balanced Pressure: Applying the right amount of pressure is crucial. Excessive force can break the leaves, leading to a loss of fine fuzz and burnt flavors. Too little pressure results in improperly shaped leaves.
Time Management: Rolling typically lasts about 10 minutes, after which the tea is prepared for the next step.
By the end of this stage, the tea leaves are partially dried, curled, and beginning to take on their iconic shape.
4. Shaping and Highlighting Fuzz (Cuotuan Xianhao)
This step is where Biluochun’s distinctive spiral shape and silvery fuzz come to life. The leaves are kneaded into small bundles while being gently heated at 50–60°C. The process is repeated multiple times, with frequent loosening of the bundles to ensure even shaping.
Key elements include:
Fine Fuzz Exposure: The repeated kneading helps bring out the tea’s fine white fuzz, a hallmark of premium Biluochun.
Uniform Shaping: The leaves are meticulously curled into tight spirals, enhancing their aesthetic appeal and brewing characteristics.
Duration: This stage lasts around 13–15 minutes, leaving the leaves about 80% dry.
5. Drying (Honggan)
Drying is the final step, aimed at fixing the tea’s shape, enhancing its aroma, and reducing its moisture content to around 7%. The leaves are gently tossed and kneaded at a low temperature of 30–40°C.
Once the leaves are 90% dry, they are transferred to mulberry paper, which is placed over a low flame to complete the drying process. This ensures the leaves are fully dehydrated without compromising their delicate flavor.
Key aspects of drying include:
Low-Temperature Precision: Avoiding high heat prevents the leaves from burning.
Moisture Reduction: Ensuring the tea is completely dry for long-term storage.
Duration: This step takes about 6–8 minutes.
The Total Production Time
The entire production process for Biluochun takes approximately 40 minutes, but the skill and precision required at each stage make it a true labor of love. The result is a tea that embodies the artistry and dedication of Chinese tea masters.
Why Choose Biluochun Among Green Teas?
Biluochun stands out for several reasons:
Flavor Profile: Its taste is refreshing and well-balanced, with subtle floral and fruity notes.
Aesthetic Appeal: The tightly curled leaves with silvery fuzz are visually stunning.
Aroma: The tea’s unique fragrance comes from the fruit trees among which it is grown.
Brewing the Perfect Cup of Biluochun
To truly enjoy Biluochun, it’s essential to brew it correctly. Follow these tips for the best experience:
Use the Right Water Temperature: The ideal range is 70–80°C. Boiling water can scorch the delicate leaves.
Measure Carefully: Use about 3 grams of tea for every 150 ml of water.
Steeping Time: Allow the tea to steep for 1–2 minutes for a light, refreshing flavor.
Appreciate the Visuals: Brew the tea in a glass teapot or cup to watch the leaves unfurl beautifully.
The Legacy of Biluochun
Biluochun is more than just a green tea—it’s a cultural treasure. Its intricate production process, rich history, and exceptional quality make it a symbol of Chinese tea artistry. For anyone looking to explore the world of green tea, Biluochun offers an unforgettable experience.
Final Thoughts
Biluochun’s production process is a perfect blend of tradition, skill, and dedication. Each step, from hand-picking to drying, showcases the expertise of Chinese tea artisans who have preserved these techniques for generations.
If you’re a fan of green tea, Biluochun is a must-try. Its complex flavor, captivating aroma, and elegant appearance make it one of the most celebrated teas in the world.