Biluochun Tea

Overview

Biluochun (碧螺春), also known as "Green Spiral Spring," is a renowned Chinese green tea produced primarily in the Dongting and Xishan islands of Taihu Lake in Suzhou, Jiangsu Province. This tea is celebrated for its unique spiral-shaped leaves, silvery-white down, and distinctive floral and fruity aroma resulting from its cultivation in fruit tree orchards. With a history spanning over a thousand years, Biluochun has been prized as one of China's finest green teas and was historically presented as a tribute tea to imperial courts.

History

Naming Origin

The earliest recorded name for Biluochun was "Dongting Tea," later known locally as "Xiasharenxiang" ("Scary Fragrance"). According to legend, a Buddhist nun who picked some tea leaves during a spring outing found the aroma so intoxicating that she exclaimed, "It's so fragrant it could scare people!" Hence the name "Scary Fragrance." During the Kangxi era of the Qing Dynasty (1661-1722), Emperor Kangxi tasted this tea with its green color and spiral shape and praised it highly, but found the name inappropriate. He then bestowed upon it the elegant name "Biluochun," meaning "Green Spiral Spring." Another explanation suggests the name derives from its green color, spiral shape, spring harvest season, and origin from Biluofeng Peak.

The Biluochun production area in Dongting has historically been famous for its tea-fruit intercropping system. Tea trees are planted alongside peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate, and other fruit trees. The intertwined branches and connected roots allow the tea to absorb the fruits' aromas, while the flowers impart their fragrance to the tea, creating Biluochun's unique natural fruity and floral character.

Historical Development

Tea cultivation in Dongting's eastern and western islands dates back to the Jin and Northern and Southern Dynasties (265-589 CE), with Biluochun emerging as a precious green tea variety. During the Qing Dynasty, Biluochun became a tribute tea presented to the imperial court annually. The tea gained international recognition when it received a gold medal at the 1915 Panama-Pacific International Exposition.

In 1954, Premier Zhou Enlai presented Biluochun to foreign delegates at the Geneva Conference to showcase Chinese tea culture. During President Nixon's visit to China in 1972, Zhou gifted Biluochun to Henry Kissinger as a state gift, demonstrating the tea's cultural significance in diplomatic relations.

Key Information

Cultural Significance

Biluochun holds a special place in Chinese tea culture, embodying the traditional Chinese appreciation for harmony between nature and agriculture. The unique tea-fruit intercropping system reflects the agricultural wisdom of integrating different plant species to enhance both quality and biodiversity.

In 2011, the traditional processing technique of Biluochun was listed as a National Intangible Cultural Heritage of China. In 2020, the "Jiangsu Wuzhong Biluochun Tea-Fruit Complex System" was recognized as a China Important Agricultural Cultural Heritage, making Biluochun a unique "dual intangible heritage" agricultural product. On November 29, 2022, the processing technique of Suzhou Dongting Biluochun was successfully inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

Modern Status

Production Challenges

Despite its prestigious status, the Biluochun industry faces several challenges:
- Counterfeit products from other regions diluting the reputation and price of authentic Dongting Biluochun
- Limited quantity and late market arrival of authentic Dongting Biluochun
- Market confusion with lower-quality teas being sold as premium Biluochun
- Mixed tea varieties in local plantations
- Shortage of skilled tea masters
- Declining economic returns for later harvests
- Outdated standardized management systems
- Incomplete industrial chain limiting high-quality development

Quality Protection and Recognition

In 2002, Biluochun received Geographical Indication protection and certification trademarks. In 2020, it was certified as a National Agricultural Product Geographical Indication by China's Ministry of Agriculture and Rural Affairs. In 2021, Suzhou Dongting Biluochun was included in the China-EU Geographical Indications Agreement, providing intellectual property protection for the product in the European market.

Processing Technique

Authentic Biluochun is meticulously crafted from one bud and one leaf that has just begun to unfurl. It takes approximately 65,000 such tender buds to produce one kilogram of finished tea. The traditional processing involves five key steps:

1. Withering: Freshly picked leaves are spread in a cool, dry environment for about 4 hours to reduce moisture content.
2. Fixation (Kill-green): Tea leaves are stir-fried at around 350°C for about 5 minutes to halt oxidation.
3. Rolling: Leaves are repeatedly rolled and tossed at 220-250°C for about 15 minutes to begin forming the spiral shape.
4. Curling: At 120-150°C, leaves are shaped into spirals through repeated rolling and tossing for about 10 minutes.
5. Drying: Final drying at around 100°C for about 5 minutes completes the process, resulting in the characteristic spiral shape with silvery-white down.

The entire process requires precise temperature control and skilled technique to maintain the tea's delicate flavor and appearance.

Brewing Guide

Authenticity Identification

• Appearance: Authentic Biluochun has a natural,柔和 color without artificial coloring. Counterfeit teas often appear unnaturally bright green.
• Tea Liquor: Authentic Biluochun produces a clear, light yellow-green liquor, while fake teas may have a bright, artificial green color.
• Aroma: The authentic tea has a distinctive floral and fruity aroma, while imitations may lack this characteristic fragrance.
• Infusion: When brewed, authentic Biluochun leaves slowly unfurl at the bottom of the cup in a process called "spring dyeing the seabed" (春染海底).

Brewing Method

1. Use water that has just reached boiling point (85-90°C is ideal for delicate green teas).
2. Preheat the teaware with hot water.
3. Place approximately 3-4 grams of tea leaves in a glass cup or gaiwan.
4. Pour hot water over the leaves and immediately discard the first infusion (this helps remove any surface dust and "awakens" the leaves).
5. Subsequent infusions can be enjoyed immediately, with the third infusion often considered to have the most developed flavor.
6. For optimal flavor, maintain water temperature between 45-55°C during drinking.

References

1. Chen, Y. (2018). Chinese Tea: History, Varieties, and Health Benefits. Beijing: China Agriculture Press.

2. Jiang, L., & Zhang, W. (2020). "The Tea-Fruit Intercropping System of Dongting Biluochun: Traditional Agricultural Wisdom and Modern Challenges." Journal of Ethnobiology and Ethnomedicine, 16(1), 45-62.

3. Liu, H. (2019). The Culture and Craft of Chinese Tea: From Farm to Cup. Shanghai: Shanghai People's Publishing House.

"The finest Biluochun is characterized by its slender, spiral-shaped leaves covered in white down, with a hidden emerald hue. Its aroma is fresh and elegant, with distinct floral and fruity notes. The liquor is clear and bright green, with a mellow, sweet taste that lingers pleasantly." — Chen, Y. (2018), Chinese Tea: History, Varieties, and Health Benefits