Biluochun (Bi Luo Chun) Tea: A Tale of Millennia-Old Heritage and Health Benefits

I. Historical Origins: A Renowned Tea with Millennia-Old Heritage

The history of Biluochun tea is like an ancient and fascinating legend, dating back to the Tang Dynasty. At that time, it was already honored as a tribute tea for its exceptional quality, radiating a unique charm throughout the course of history. Then, it was known as "Xiasarenxiang," a name that vividly depicted its strong and astonishing aroma. As time passed, during the reign of Emperor Kangxi of the Qing Dynasty, he was captivated by the beauty of Biluochun during his southern tour of Taihu Lake. He marveled at its silver-green color, curly shape resembling a snail, and the clear, greenish-blue brew that resembled the spring waters of the lake. Because it was picked in spring, a season full of vitality, Emperor Kangxi graciously bestowed the name "Biluochun." Since then, Biluochun has been passed down through the ages with this elegant name, shining even more brilliantly on the stage of tea, and its reputation has soared, winning the favor and admiration of tea enthusiasts.

II. Production Environment: Uniquely Nurtured on the Shores of Taihu Lake

Biluochun is mainly produced in the East and West Dongting Mountains of Wuxian County, Suzhou City, Jiangsu Province, which is like a fairyland meticulously carved by nature. The climate is mild and pleasant, with an annual average temperature of 15.5-16.5°C, providing just the right temperature for tea tree growth. The annual rainfall is 1200-1500 millimeters, and the abundant rain nourishes every tea leaf like a beneficial dew. The soil is loose and slightly acidic or acidic, providing space for the tea tree roots to spread freely and absorb nutrients from the soil. Particularly unique is that tea trees are intercropped with fruit trees such as plum, peach, apricot, and plum, with their roots intertwined. They rely on each other and grow together, forming a harmonious and symbiotic picture. The fruit trees bloom with gorgeous flowers throughout the seasons, emitting a charming fruity aroma. The tea trees, in such an environment, subtly absorb the fragrance of the flowers and fruits, incorporating it into their own lives, thus endowing Biluochun with a unique floral and fruity aroma.

III. Production Process: A Masterpiece of Green Tea Craftsmanship

The production process of Biluochun is truly exquisite, encompassing multiple meticulous steps including plucking, fixing (or killing the green), rolling, shaping and displaying the down, and drying.

(I) Plucking

The plucking of Biluochun is like a race against time. It generally takes place between the Spring Equinox and Qingming Festival. With reverence for nature, tea farmers carefully pluck each tea leaf. The plucking standards are extremely strict, requiring only the first bud and the first leaf that has just unfolded, like carefully selecting the jewels on a crown. They aim to pluck early to capture the freshest moment, pluck tenderly to ensure a delicate taste, and pick cleanly to allow no impurities to mix in. Typically, it takes 60,000 to 70,000 buds to produce a kilogram of precious Biluochun.

(II) Fixing (Killing the Green)

Fixing is a crucial step in the production of Biluochun. It is carried out in a flat or slanted pan, where tea farmers mainly use a shaking motion, skillfully stir-frying the tea leaves in the pan. Through high-temperature treatment, the enzymatic activity of the tea leaves is inhibited, the oxidation of polyphenols is halted, and the leaves become soft, preparing them for subsequent rolling. At this point, the tea leaves release a faint aroma.

(III) Rolling and Shaping

During the rolling and shaping stage, controlling the pan temperature becomes a key skill. Tea farmers use alternating techniques of shaking, stir-frying, and rolling to skillfully shape the tea leaves. As the moisture content of the tea leaves gradually decreases, the strips become tighter and more slender, as if awakening in the hands of the tea farmers, showcasing unique vitality.

(IV) Shaping and Displaying the Down

Shaping and displaying the down is the finishing touch in the production process of Biluochun. Tea farmers control the pan temperature, using their hands to rub the tea leaves into several small balls, occasionally scattering them, and repeating the process multiple times. During this process, the tea leaves further curl into a snail shape, the down becomes more prominent, and the aroma becomes even richer.

(V) Drying with Gentle Heat

The final drying with gentle heat is the last touch-up to the quality of Biluochun. Using light rolling and stir-frying techniques, the shape of the tea leaves is fixed, the down is further displayed, and moisture is evaporated. The tea farmers spread the tea leaves on mulberry paper and dry them gently until they are completely dry, emitting an even richer aroma.

IV. Quality Characteristics: Exquisite Taste with Beautiful Appearance and Fragrant Aroma

The appearance of Biluochun is a perfect fusion of nature and human craftsmanship. The strips are slender and curly like snails, densely covered with down, and the color is silver-green with hidden jade. Local tea farmers vividly describe it as "copper wire strips, bee legs, fragrant fruit taste, and covered with down." After brewing, the tea leaves slowly unfold in the cup like snowflakes dancing, and the brew is a bright green color, clear and transparent. The aroma is fresh and elegant, like that of orchids, and the taste is fresh, sweet, and mellow. The tea leaves at the bottom are small with large buds, tender and even.

V. Health Benefits: A Natural Gift for Wellness

Biluochun tea not only has an exquisite taste but is also rich in various beneficial components for the human body, with significant health benefits.

(I) Antioxidant

Biluochun tea is rich in tea polyphenols and vitamin C, which have strong antioxidant effects, can scavenge free radicals in the body, reduce oxidative damage to cells, help delay aging, and improve skin elasticity.

(II) Refreshing and Stimulating

The caffeine in Biluochun tea can stimulate the central nervous system, improve attention and thinking ability, help refresh the mind, relieve fatigue, and enhance work efficiency.

(III) Lowering Blood Lipids

The catechins in Biluochun tea can inhibit fat absorption, accelerate the breakdown and metabolism of fat, help reduce fat accumulation, lower blood lipids, and prevent the occurrence of obesity and cardiovascular and cerebrovascular diseases.

(IV) Diuretic and Detoxifying

The effective components such as catechins in Biluochun tea can promote kidney urination function, help eliminate waste and toxins in the body, prevent the formation of uric acid crystals, and alleviate the onset of related diseases such as gout.

(V) Dental Health

The fluoride in Biluochun tea can combine with the calcium in teeth to form "fluorapatite," which is insoluble in acid, enhancing the teeth's resistance to acid erosion and decay and helping to protect dental health.

(VI) Aiding Digestion and Relieving Greasiness

The tea polyphenols in Biluochun tea can stimulate the secretion of saliva and gastric juice, promote the digestion and absorption of food, and alleviate discomfort after greasy meals.

VI. Conclusion

Biluochun tea, with its long history, unique production environment, exquisite craftsmanship, exquisite quality characteristics, and significant health benefits, has become a treasure of Chinese tea culture. While savoring Biluochun, we can not only experience its unique charm but also appreciate the profoundness of Chinese tea culture. Let us immerse ourselves in this cup of tea, a masterpiece passed down through millennia, and feel the perfect fusion of nature and humanity.