Lapsangstore 2025 Top Grade Biluochun Green Tea 50 g

Picking time: April 3, 2025

Picking Standard: Only Bud

Grade: Top Grade

Net Weight: 50g

Origin: Taihu Lake Production Area, Suzhou, China

Dry tea: Pekoe is full, spiral shape.

Fragrance: Floral, slightly fruity

Soup: Bright green

Taste: Fresh and sweet

Wet tea: Buds are full and beautiful in shape

It is advisable to brew in a glass cup.

Add 2/3 of 85-90°C water, and add 3g of tea. After waiting for 2-3 minutes, the tea leaves can be stretched and dropped to drink.

Storage method: Store in a cool, dry, dark place. For long-term storage, it is recommended to place it below 0°C to keep the green tea fresh.

Why is it called Biluochun?

Biluochun tea has a history of more than 1,000 years. It was first called Dongting洞庭tea by the local folks, and it was also called"Scaring Fragrance"吓煞人香. According to legend, a nun went to the mountains for a spring outing and picked a few tea leaves. After brewing the tea, it smelled so fragrant that she blurted out, "The fragrance is so frightening", so the locals called this tea "Scaring Fragrance". According to the Qing Dynasty chronicle Ye Shi Da Guan, the Kangxi Emperor visited Lake Tai in the 38th year of his rule. At that time, because of its rich aroma, the Kangxi康熙 Emperor decided to give it a more elegant name, "Green Snail Spring".

The name Biluochun literally means "green snail spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped in early spring.

How is the quality of Biluochun?

It is so delicate and tender that one kilogram of Dong Ting Bi Luo Chun consists of 14,000 to 15,000 tea shoots.Today, Biluochun is cultivated in Dongting Mountains near Lake Tai in Suzhou, Jiangsu.Biluochun from Dong Shan (East Mountain) or Xi Shan (West Mountain) is considered the best. Biluochun is also grown in Zhejiang and Sichuan province. Their leaves are larger and less uniform (may contain yellow leaves). They taste more nutty than fruity and smooth.The tender buds and leaves are rich in amino acids and tea polyphenols. Superior environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of the quality of Biluochun.