Biluochun is a traditional Chinese tea and one of the top ten famous teas in China. So is Biluochun a green tea? Let’s take a look. Is Biluochun a green tea?

Biluochun is a green tea. . The tea soup brewed from Biluochun tea leaves is emerald green in color and bright in color. The tea soup is sweet. When you smell it, it tastes fragrant and when you taste it, it tastes sweet and mellow. The process of brewing Biluochun is also a visual enjoyment. The tea leaves spread out in the water. The tea leaves sink into the tea and dance like beautiful women in the water. After brewing, the tea leaves unfold. , with clear veins at the bottom of the leaves and a strong tea aroma. Distribution of Biluochun production areas

The main production area of ??Biluochun is Dongting Mountain in Taihu Lake, Wuxian County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun". It began in the Ming Dynasty, and its common name was "Scaring People Fragrance". By the Kangxi period of the Qing Dynasty, Emperor Kangxi inspected and tasted this famous tea with green tea color and curls like a snail, and greatly appreciated it. However, he felt that the name was inelegant, so he named it "Biluochun", and it became a tribute tea every year. Dongting Mountain has a mild climate and abundant rainfall, and most of them are intercropped between fruit trees and tea trees. The tea absorbs fruity aroma and smells of flowers, giving birth to the natural quality of Biluochun tea with floral and fruity flavor. Biluochun brewing method

1. Appreciate the tea and smell the aroma:

Use a teaspoon to put a small amount of tea sample into the tea saucer for tea drinkers to appreciate the tea leaves and smell the aroma.

2. Hot tea cups:

Take a boiling kettle and pour about 1/3 of the cup capacity into each cup to scald the cup. The function of scalding the cup is: Warming and cleaning teacups.

3. Water temperature:

When brewing, it is best to use pure mountain spring water. It will not destroy the nutrients of Biluochun tea. The temperature of the tea water should not be too high, with 80℃ as the optimal temperature. should.

4. Put tea leaves:

The ratio of tea to water is generally 1:50 or determined according to personal needs.

5. Soaking:

Pour 1/4 of the boiling water and let the tea leaves soak in the water, so that the buds and leaves absorb water and swell and slowly stretch, which facilitates the leaching of soluble substances and the initial fragrance. . The aroma at this time is the strongest during the entire brewing process.

6. Brewing:

Pour the portable kettle at high and low levels three times. Use the momentum of the water to flip the tea leaves up and down in the cup to make the tea soup even. The amount of water to be brewed is 1 cup. About 70% of the capacity means "70% tea, 30% love" or as the saying goes, 70% tea, 70% rice, 80% wine.

7. Smell the aroma:

Put your nose gently close to the green tea, and the dense steam will instantly penetrate your nostrils. It can be said that the fragrance of tea is overflowing and the fragrance is astonishing.

8. Tasting tea:

One taste, two drinks and three aftertaste. The first taste refers to the first taste of jade liquid. The first sip feels light color, fragrant and delicious soup. The second drink is the second sip of tea. After the second sip, I felt that the tea soup was greener, the tea aroma was stronger, the taste was more mellow, and my mouth was full of saliva. The third product is green, fragrant and sweet. If you savor it carefully, you will no longer see tea in front of you, but you will be savoring the breath of spring in Taihu Lake and the various flavors of life.