How is Biluochun produced?

Last Updated On November 05, 2018

Biluochun is a traditional Chinese tea, one of China’s top ten famous teas. It belongs to green tea and has a history of more than 1,000 years. Biluochun is produced in the east Dongting Mountain and West Dongting Mountain (now Wuzhong District) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called “Dongting Biluochun”.

Biluochun picking has three major characteristics: one is to pick up early, the other is to pick tender, and the third is to pick it up.

Before and after the spring equinox mining, the end of the valley rain, the quality of Mingqian tea harvested from the spring equinox to Qingming is the most expensive. Usually, the buds are initially displayed, the buds are 1.6 to 2.0 cm in length, and the leaf-shaped rolls are like the tongues. They are called “birds”. It is necessary to pick up 6.8 to 74,000 buds in 500 grams of high-grade Biluochun. There were 500 grams of dry tea reaching about 90,000 heads, and the tea was young and the depth of picking was very different.

The recovered buds and leaves must be picked carefully in time, and fish leaves and non-standard buds and leaves must be removed to keep the buds and leaves uniform. Generally picked at 5-9 o’clock, picked at 9-15 o’clock and stir-fried at 15 o’clock to evening, so that picking on the same day, stir-fried on the same day, not stir-fried overnight tea.

Biluochun

Green killing: The pot temperature is also very important. When 190-200 degrees C, tea leaves are put, mainly shaking, stir-frying with both hands, so as to clean, shake, kill evenly, kill thoroughly, no red stem, no red leaves, smokeless coke leaves, lasted 3-5 minutes.

Rolling: The temperature of the pot is 70-75 degrees C. Shaking, stir-frying and kneading are used alternately. Shaking, stir-frying and kneading are used at the same time. As the moisture content of tea decreases, the strips gradually form. When the dryness of tea reached 60% or 70% and lasted about 10 minutes, the temperature of the pot continued to be lowered and the process of rubbing into a ball was obvious. It lasted about 12~15 minutes.

Rubbing the ball is a key process that forms the shape of curl like snail and velvet. The pot temperature ranges from 50 to 60 C. When the tea leaves are stir-fried, they are kneaded into several small groups with both hands. They are shaken and dispersed from time to time, repeatedly, and then rolled into strip curls. When the velvet is exposed, about 80% of the tea leaves are dried, they enter the drying process. It lasted for 13~15 minutes.

Drying: using light kneading and light frying techniques to achieve a fixed shape, continue to show the purpose of evaporating moisture. When about 90% of the water is dry, the tea leaves are spread out on mulberry paper and the paper is put on the top of the pot until it is fully dried. The pot temperature is about 30~40 degrees C, and the water content of the dried leaves is about 7%, which lasted for 6~8 minutes. The whole journey is about 40 minutes.

Stir-frying system: hands do not leave tea, tea does not leave the pot, kneading with stir-frying, stir-frying with kneading, stir-frying with kneading, continuous operation, the pot is ready.

Tender shoots and leaves contain rich amino acids and tea polyphenols. Superior environmental conditions, together with high quality fresh leaf raw materials, provide a material basis for the formation of Biluochun quality.

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