Dongting Biluochun(dong ting bi luo chun )

Practice of Biluochun in Dongting

Production steps of Dongting Biluochun

Biluochun is a high-grade traditional craft tea, which is completely handmade, stir fried in kneading and knead in frying. The delicate buds and leaves and the superb craftsmanship make Biluochun a unique style with beautiful color, fragrance and shape. Dongting Biluochun, the most fragrant tea.

The characteristics of Biluochun in Dongting are as follows

It has the natural quality of floral and fruity flavor, with strong fragrance, fresh taste and bright color. It is known as a famous tea treasure. Biluochun tea is curly in shape, with white hair, silvery green and emerald. The leaves are tender and fresh. After brewing, the white clouds are rolling, the snowflakes are flying, and the fragrance is striking. When brewed with warm boiled water, Biluochun can still sink to the bottom of the cup. If you first flush the water and then put in the tea, it will also sink and spread its fragrance and leaves. Therefore, Biluochun is famous at home and abroad.

Biluochun Tea

synonym

Biluochun in Dongting generally refers to Biluochun (one of the top ten famous teas in China)

Biluochun, one of the top ten famous teas in China, is a kind of green tea with a history of more than 1000 years. Biluochun is also known as "Dongting Biluochun" because it is produced in the East Dongting mountain and the West Dongting mountain (now Wuzhong District of Suzhou) of Taihu Lake in Wu County, Suzhou City, Jiangsu Province.

In the Tang Dynasty, Biluochun was listed as a tribute. Ancient people also called Biluochun "Kung Fu tea" and "new blood tea". High quality Biluochun tea bud is tender. 0.5kg dry tea needs 60000-70000 tea buds. The roasted dried tea is tightly tied, the white hair is exposed, the color is silver green, green and attractive, and curls into snails. It is produced in spring, so it is called "Biluochun". After brewing, the white clouds roll in the cup and the fragrance comes in. It is a famous tea in China. The main process is to kill the green, roll, rub the ball to show the hair, fry the green.

Historical development

Biluochun tea has a history of more than 1000 years. The earliest local folk name is Dongting tea, which is also called frightening fragrance. It is said that a nun went to the mountain for a spring outing and picked a few pieces of tea. After making the tea, she smelled strangely. She blurted out that it was so fragrant that she scared people. Therefore, the local people called the tea "scared people fragrant". During the reign of Emperor Kangxi in the Qing Dynasty, Emperor Kangxi tasted this famous tea with green soup and curly conch. He appreciated it very much. However, he felt that the name of "frightening people" was not elegant, so he named it "Biluochun". As for the origin of the name of this tea, in addition to the personal gift given by Emperor Kangxi when he visited Taihu Lake, there is also a legend that Biluochun had the name of tea in the Ming Dynasty. There is also a clever explanation that Biluochun was named after its green color, curly like a snail, picked in spring and picked from biluofeng. This tea has a long history, in the Qing Dynasty Kangxi years has become the annual tribute tea.

Biluochun production area in Dongting is a famous tea fruit intercropping area in China. Tea and peach, plum, apricot, plum, persimmon, orange, ginkgo, pomegranate, Quancheng red, Quancheng green, and other fruit trees are planted alternately. The branches of tea trees and fruit trees are connected, the roots are connected, the tea absorbs fruit fragrance, the flower scents tea flavor, and edifies the natural quality of Biluochun flower fragrance and fruit flavor. As the Ming Dynasty "tea interpretation" said: "tea garden should not be mixed with evil wood, only GUI, Mei, Xinyi, Magnolia, rose, pine, green bamboo and other plants between, also enough to cover frost and snow, shade the autumn sun." The alternate planting of tea trees and fruit trees makes Biluochun tea unique in its natural aroma, fruity flavor and excellent quality. The finished tea is compact in shape, slender in stripe, green and green, elegant in fragrance, fresh and refreshing, clear in color, soft and even in leaf bottom, and sweet after drinking.

Biluochun tea is tightly knit, curly as a snail, white hair is exposed, silvery green is hidden and emerald, and the leaf buds are tender. After brewing, the tea slowly stretches and flies up and down. The tea is silvery clear, green, fragrant, cool and sweet, fresh and refreshing. It was listed as a tribute as early as the late Tang Dynasty and the early Song Dynasty. Biluochun, named Ruoqi tea, is green in color and spiral in shape, produced in early spring.

The shape of the tea is slender, the hair is all over, and the white hair is green and green; after brewing, the color of the tea is light green and bright, and the taste is fragrant, and it has a sweet feeling after drinking. People praise: "copper strip, spiral shape, hair all over, floral and fruity, fresh and refreshing.". The unique fragrance of flowers and fruits is mainly because it grows in the orchard and receives the nourishment of the unique soil and water in Dongting. Other Biluochun is not fragrant and fruity, only fertile soil and green leaves.

Biluochun in Dongting is a treasure of famous Chinese tea. It is famous for its beautiful shape, bright color, strong fragrance and mellow taste. When Biluochun began and the name of Biluochun comes from, there are many opinions. According to the Grand View of unofficial history (Volume I) of the Qing Dynasty, "the stone wall of Biluo peak in Dongting mountain produces several wild tea plants, which are called by the local people:" frightening people and fragrant. ". Kangxi Jimao Fu Chen Zhu Luo bought this tea to promote With its name not refined, the title is Biluochun. Since there is a department in the local area, you must purchase it at the age of ten. " It is also said that during the Ming Dynasty, Wang Ao, the prime minister, was born in Luxiang, donghoushan. The name "Biluochun" was his title.

According to suijianlu, "there is tea in Dongting mountain, which is slightly like a cup of tea and has a very sweet taste. It is commonly known as" frightening people ". It is especially good for producing biluofeng, which is called" Biluochun ". If this is true, Biluochun tea should have started in the Ming Dynasty, and had a great reputation before Qianlong went to Jiangnan.

According to Wang Yingkui's Liunan essays in the Qing Dynasty, Emperor Kangxi, the emperor of the Qing Dynasty, visited Taihu Lake for the third time in the spring of 1699. Song Bi, the governor, paid tribute to Zhu Zhengyuan, a local tea making expert, with a refined "frightening fragrance". The emperor was not elegant in his name and named Biluochun. This is one of the stories about the origin of Biluochun's elegant name. It was later commented that Emperor Kangxi gave it a good name for its green color, curly like a snail, picked in spring, and derived from the green snail peak in Dongting. From then on, Biluochun became famous all over the world and became the tribute tea of Qing palace.

Since 2009, new national product quality standards will be implemented for Biluochun tea in Dongting. The implementation of the new standards will lead the core of Biluochun tea industry development, and adjust various fields of tea planting, processing and production, sales and consumption, as well as government supervision.

Origin distribution

Biluochun, produced in Taihu Lake East Dongting mountain and West Dongting mountain, so named Dongting Biluochun. Approved by the General Administration of quality supervision and inspection of the people's Republic of China in 2002, it was granted the protection of products with geographical indication of origin.

Xishan town (today's Jinting town) grows tea in 12 administrative villages. Key tea areas are located in bingchang, shigongtangli, Dongcun, yaluli, Donghe and Miaomiao villages, and other villages such as Dongcai, Linwu, Tingshan, Jiangdong and Yuanshan. The tea garden covers an area of 965 hectares. Among the 12 administrative villages in Dongshan Town, the tea areas are mainly distributed in Moli, Biluo, Shuangwan, Yangwan and Luxiang.

Processing technology

pick

Biluochun picking has three characteristics: one is picked early, two is picked tender, three is picked clean. The tea is mined before and after the spring equinox, and it ends before and after the valley rain. The quality of Mingqian tea collected from the spring equinox to the Qingming Festival is the most valuable. It is usually used to pick the raw materials with buds and leaves at the beginning of development and buds of 1.6-2.0 cm long. The leaf shape is like a tongue, which is called "tongue". It takes about 68000-74000 bud heads to fry 500 grams of high-grade Biluochun. In history, there were about 90000 bud heads in 500 grams of dry tea. It can be seen that the tea is tender and the picking skill is extraordinary. Tender buds and leaves are rich in amino acids and tea polyphenols. Superior environmental conditions and high-quality fresh leaf raw materials provide the material basis for the formation of Biluochun quality.

The harvested buds and leaves must be carefully picked in time, and the fish leaves and the unqualified buds and leaves must be removed to keep the buds and leaves uniform. It usually takes two to four hours to pick one kilogram of buds and leaves. In fact, the process of picking buds and leaves is also the process of spreading fresh leaves, which can promote the content of mild oxidation, which is conducive to the formation of quality. Generally, the tea is picked at 5-9 o'clock, picked at 9-15 o'clock, and fried at 15:00-night. The tea is picked on the same day, fried on the same day, and not fried overnight.

Kill the green

When the temperature of the pan is 190-200 ° C, add about 500 grams of leaves, stir fry with both hands, and make sure to remove, shake, kill well, kill thoroughly, no red stem, no red leaves and no burnt leaves, lasting for 3-5 minutes.

Rolling

The pot temperature was 70-75 ° C, and the three methods of shaking, frying and kneading were used alternately. While shaking, frying and kneading, with the decrease of water content in tea leaves, the stripes gradually formed. When frying, the tightness of tea should be moderate. Too loose is not conducive to tight tea, too tight tea overflow, easy to form "Guoba" on the surface of the pot, resulting in scorched flavor, black tea color, broken tea, fluffy crisp off. When the tea reaches 60% or 70% dryness, the time is about 10 minutes. Continue to reduce the pot temperature and turn to the process of kneading. It lasted about 12-15 minutes.

Rub the ball to show the hair

It is the key process to form curly snail like and hairy hair. The temperature of the pot is 50-60 ° C. while frying, knead all the tea leaves into several small balls with both hands. Shake them up from time to time and repeat for many times until the strips are curled and the antler is exposed. When the tea leaves are about 80% dry, the drying process begins. It takes 13-15 minutes.

Fried green

The method of light kneading and stir frying is adopted to achieve the purpose of fixing the shape, continuously showing the hair and evaporating the water. When about 90% of the tea leaves are dry, put the tea leaves on the mulberry paper and put the paper on the top of the pot to dry. The pot temperature is about 30-40 ° C, and the water content of dried leaves is about 7%, which lasts for 6-8 minutes. The whole journey takes about 40 minutes.

Stir fry

Hand tea, tea from the pot, knead with fry, fry knead, fry knead combination, continuous operation, from the pot.

Grade classification

Chinese PinYin : Dong Ting Bi Luo Chun