Biluochun

Dongting Bilochun tee (China. 洞庭碧螺春),

the second most popular green tea in China after Longjing. To briefly and specifically describe this tea, in China it is usually said: beautiful form, saturated color, permanent aroma and rich taste. Tea is harvested once a year. Every spring, thousands of women with braided baskets on their backs head to pick up the buds of the road that has not yet come loose. This variety does not contain ripe leaves and stems, so the process of fundraising is quite difficult.

An important difference – the presence of small wool covering the buds. Bilochun has a rich aroma with notes of natural fruits, a very sweet taste and a saturated delicate aftertaste. The special aroma of tea comes from fruits that grow near the tea fundraiser, as the tea’s fundraising time coincides with the flowering time of the orchard. Boiled tea has a delicate yellowish color, with a light green tint.

HOW TO PREPARE BILUOCHUN TEA

For the preparation of tea we use filtered water heated to 80-85 degrees. Sprinkle in a jug with almost 4-5 grams of tea per 200 ml of water. According to tradition, the first leaching only awakens the tea, and therefore it is poured out. We’ll keep the next dump for nearly a minute. We increase each subsequent draw time by 10 seconds. Bilouchun tea can be poured on top of water up to 6 times.