The grass turns green, the warm wind is slightly drunk and it’s a good spring again. Countless tea guests are looking forward to tasting the “first fresh tea” in Jiangnan.
Biluochun, a Jiangnan green tea once named by Kangxi, has been dormant for a winter. In spring, it is filled with the breath of spring and brings its own fragrance of flowers and fruits.
The color is like emerald and curled like a snail. Elegant tea flavor and special flower fragrance are the most elegant spring flavor in Suzhou. A taste of this “frightening fragrance” can be regarded as a perfect spring.
Biluochun, the earliest folk name, is “frightening people’s fragrance”. It is said that a fisherman girl went up to the mountain to cut firewood and picked some pieces of tea. After making tea, she smelled strange fragrance and blurted out that “the fragrance frightens people”. The locals called this tea “frightening people’s fragrance”.
In the 38th year of Kangxi, Emperor Kangxi visited the south to taste “frightening fragrance”. He thought the name was indecent and gave it the name “Biluochun”, which has been used since then.
Biluochun is one of the top ten famous teas in China. It is famous at home and abroad for its “beautiful shape, colorful color, high aroma and mellow taste”.
The authentic Biluochun is produced in the East and West Mountains of Taihu Lake in Wuzhong District, Suzhou, so it is called “Dongting Biluochun”.
“Copper wire, spiral and hairy”. It’s wonderful to drink Biluochun on the day of spring.
A tea plant that has been dormant for a winter has sprout green sprouts on the branches after absorbing sunlight and rain.
Every tea farmer’s home can always pick out a “skilled craftsman”. Just after a little light in the morning, he went to the mountain to pick the fresh and full Biluochun, and made the picked tea into fragrant new tea in his skillful hand, giving it new vitality.
Heat up and dry. These 16 words are easy to say. How to stir up the aroma of tea depends on the hands of the masters. Biluochun’s complicated processing technology makes tea more valuable.
“The hand does not leave the tea, the tea does not leave the pot, stir fry in the kneading, and knead in the frying”, which is a conventional frying skill of every craftsman. They integrate the temperature of the land and the palm of the hand and stick to it until now.
In today’s words, every tea frying craftsman simply needs to have a pair of “ruthless iron hands”. It is these hands that carry the richness of the years and carry the transformation of new tea, so that tea customers can meet the spring youth of Dongting.
“When you are young and have nothing to do, sit down and have tea.” When meeting with friends, you must cook tea. A few people have tea and talk. The fragrance of tea has soaked the rare leisure time.
A pinch of spring tea, a pot of boiling water, watching the leaves flying, the soup turning green, and then close to the mouth of the cup, I just feel the fragrance. A SIP will leave fragrance on your teeth and cheeks, fresh and sweet, and bring the spring scenery in the south of the Yangtze River to the tip of your tongue.
Drink the best spring scenery in the south of the Yangtze River in one gulp. We select a variety of Biluochun for you to enjoy.
The top Biluochun pays attention to the tip of the bud. As long as the pinch of new Biluochun falls into the cup, the spring will go into the complicated daily life.
A tender bud and a tender leaf, the bud tip is fresh and fragrant, and the tender leaves contain rich substances, complement each other and have endless aftertaste.
One bud and two leaves are natural gifts. Fireworks in the world are fresh and full from the tip of the nose to the surface of the tongue.