Biluochun is produced in Dongting Mountain, Taihu Lake, Suzhou, also known as Dongting Biluochun. Biluochun is long-lasting because of its high aroma, commonly known as "scary incense." Later, the Kangxi Emperor went down to Jiangnan and greatly appreciated this tea after tasting it, but felt that its name was indecent, so he gave the name "BiluoChun" according to its tea color turquoise, curved snail-like shape, and picked in early spring. There is a verse: Dongting Biluochun, tea fragrant 100 miles drunk.
Biluochun is mined around the spring equinox of each year, ending before and after the valley rains, and the mingqian tea harvested from the spring equinox to the Qingming is of the best quality. Usually picking a bud and a leaf, the bud length is about 2 cm, and the stir-frying of 500 grams of high-grade biluochun requires about 70,000 fresh buds to be picked.
The characteristics of Biluochun finished tea are one tender and three fresh: the buds and leaves are delicate, the color is bright, the fragrance is fresh and strong, and the taste is fresh and mellow. Bright color means that Biluochun is not only silvery green and dazzling, but also the tea soup is clear and bright, and the leaf bottom is tender and green. Fragrant and strong: the aroma is rich and long-lasting, emitting a faint floral and fruity aroma. Fresh and strong: smooth in the mouth, lips and teeth left fragrant.
Every year before the Qingming Festival, tea lovers who love to drink green tea must try the authentic Jiangsu Dongting Biluochun.
![Scary! Biluochun is probably the most produced famous tea in the core production area[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)