Biluochun is second only to West Lake Longjing in Chinese green tea, famous for “beautiful shape, bright color, fragrant scent, and sweet taste”. It is mainly produced in Dongting Mountain of Taihu Lake in Jiangsu Province, so it is also called “Dongting Biluochun”.
Brewing difficulty: Easy
Best season to taste: Summer
Origin: Dongting Mountain on the bank of Taihu Lake, Suzhou, Jiangsu Province
Quality characteristics
Shape: strips are slender and uniform. It is spiral-shaped like snails and fuzzy, with pekoe revealed.
Liquid: green and clear, delicious and fluid, with the scents of flower and fruit.
Aroma: fragrant and elegant.
Taste: fresh and sweet.
Brewed tea leaves: soft and green, bright and uniform.
Recognizing
Biluochun, with obvious sprout, is taken in the principle of a bud in a shoot. The bud is white and green leaves are curl. Fake Biluochun is one bud with two shoots, the length of the shoots are different, yellow, and the fuzz is mostly seen green but not white.
Tea ceremony
Top-putting brewing method: first put some hot water into a 7/10 cup, and then some tea. The top grade tea such as Biluochun with tight strips and tender is more suitable for brewing in this way.
Water temperature: Biluochun is very delicate, so the water should be cooled down to 80℃, otherwise it will destroy the taste.
Ornamental: Biluochun is of high ornamental value. We can enjoy the sight of brewed tea leaves after infusion.
Tea-fruit intercropping
Different from other tea, Biluochun takes the form of tea-fruit intercropping cultivation: staggered with loquat, peach, pomegranate, apricot and other fruit trees. Thus, tea and fruit tress’ branches are connected to each other, and the roots are intricately interlinked. The tea slowly absorbs the incense of flowers and mature fruit, so it will have the natural quality of fruity taste and floral incense.
没有评论:
发表评论