Biluochun, named Ruoqi tea, is turquoise in color and shaped like a spiral, and is produced in early spring. Biluochun is a delicate stir-fried green tea, native to Suzhou City, Jiangsu Province, Taihu Dongting Mountain, also known as "Dongting Biluochun", has a history of more than 1,000 years.
Dongting Biluochun is different from other teas in that Dongting Biluochun adopts the planting method of tea and fruit intercropping, tea absorbs fruit aroma, flower flavor, and cultivates the natural quality of Biluochun flower and fruit flavor.
Dongting Biluochun is a treasure of China's famous tea, known at home and abroad for its beauty, color, aroma and taste. When did Biluochun begin, the origin of the name, and there are many theories.
According to the Qing Dynasty's "Wild History Grand View" (volume 1): "The stone wall of Biluo Peak in Dongting Dongshan produces several plants of wild tea, and the natives call it: 'Frightening people incense'. Kangxi Himself... Fuchen Zhu Jie bought this tea to enter..., in its name is indecent tame, the title is Biluochun. Since there is a local division, the years will be purchased into the Fengyi. According to legend, during the Ming Dynasty, Wang Ao, the prime minister, was a native of Luxiang, Donghou Mountain, and the name "Biluochun" was written by him.
According to the "Suizhi Record", "There is tea in Dongting Mountain, which is slightly like a mist and fine, and the taste is very sweet and fragrant, commonly known as "frightening people", and the person who produces Biluo Peak is especially good, and the name is "BiluoChun". Legend has it that a nun went up to the mountains to travel in the spring, picked a few tea leaves by hand, and after making tea, she was fragrant and blurted out that "the incense is frightening", so the locals will call this tea "Frightening Incense", also known as "Buddha Moving Heart".
Wang Yingkui of the Qing Dynasty's "Essays on Liu Nan" records that the Kangxi Emperor, the ancestor of the Qing Dynasty, drove the Taihu Lake on the third southern tour in the spring of the thirty-eighth year of the Kangxi Dynasty (1699). Inspector Song Xi bought a refined "frightening incense" from the local tea master Zhu Zhengyuan to pay tribute, and the emperor used his name as indecent and titled "BiluoChun" on the day. This is one of the stories where the name of Biluo Chunya comes from. Later generations commented that this was the Kangxi Emperor who took its color turquoise, curled like a snail, harvested in spring, and obtained from the characteristics of Dongting Biluo Peak, and gave it its good name. Since then, Biluochun has become famous all over the world and has become the tribute tea of the Qing Palace.
Biluochun picking has three major characteristics: one is to pick early, the second is to pick tender, and the third is to pick clean. The quality of Mingqian tea harvested from the spring equinox to the Qingming Dynasty is the most valuable. Usually a bud and a leaf are picked, the bud length is about 1.5 cm of raw materials, and about 70,000 buds need to be picked to fry 500 grams of high-grade biluochun.
The spring of the biluo is divided into 7 grades, the upper grade of the biluo is full of white, the buds and leaves gradually increase with the 1 to 7 grades, and the fur is gradually reduced. Stir-frying Biluochun is also very exquisite: to kill the green, it is necessary to fish the tea leaves and shake them apart, kill them evenly and kill them thoroughly. Kneading should make the tea leaves tight and moderate. Stir-fry the dough and knead the tea leaves into several small balls with both hands until the strips are curled and the mushrooms are revealed. Drying should be done by gently kneading and stir-frying to show the moisture and evaporate the water. After the four processes are completed in one go like clouds and flowing water, Biluochun has the outstanding style of pouring the country and the city.
【Tea Tasting】
The taste is delicious and mellow, fresh and fresh, with a hint of flowers and fruits. One drink of fresh and elegant fragrance, two drinks of fragrant and mellow, and three drinks of fragrant and sweet.
【Tea Appreciation】
The dried tea strips are slender, curled into a snail, with many furs and emerald green hidden in the pekoe. The bottom of the leaf is young and emerald green, uniform and bright, and the green buds are slightly visible. The first brewed tea soup may be briefly cloudy, and after a few moments the soup is clear and light green.
【Tea Tasting】
Dongting Biluo spring silver buds are revealed, one bud and one leaf, the buds are white, that is, the small villi are white, and the leaves are curly and clear green. False snail spring is a bud and two leaves, the buds are uneven in length, yellow, and the villi are mostly green rather than white. From the perspective of dry tea color, the color of biluochun without dyeing is soft and bright. Tea leaves are divided into two colors, the leaves are green, the buds are gray-white; the pigmented Biluochun looks black, green, green, and dark; from the color of the tea soup, the real Biluochun is slightly yellow after brewing with boiling water, and the color is soft and bright; the color of the tea soup is green, and it looks relatively yellow and dark, like the color of Chen tea.
【Tibetan Tea】
The traditional storage method of Biluochun is paper bag tea leaves, bag of block lime, tea and ash spaced in the cylinder, covered and sealed moisture absorption storage. Of course, with the progress of society and the development of science, people now use three-layer plastic plastic plastic bags to tie Biluochun in layers, isolate the air, and then put it in the refrigerator or refrigerator for low temperature storage. This preservation method can make the biluo spring for a long time, and its color, aroma and taste are still like new tea, fresh and refreshing.