Distribution of Dongting Mountain Tea Area
Biluochun is produced in Dongting Mountain on the east side of Taihu Lake and Dongting Mountain on the west side, hence the name Dongting Biluochun. In 2002, it was approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China and obtained the origin protection of geographical indication products.
Tea was grown in twelve administrative villages in Xishan Town (now Jinting Town). The key tea areas are distributed in Bingchang, Shigongtangli, Dongcun, Yalili, Donghe, Yimiao Village, as well as Dongcai, Linwu, Tingshan, Jiangdong, Yuanshan and other villages. The tea garden covers an area of 965 hectares. Among the 12 administrative villages in Dongshan Town, tea areas are mainly distributed in 5 villages of Jasmine, Biluo, Shuangwan, Yangwan and Luxiang in the mountainous area.
Quality characteristics of Dongting Biluochun
Biluochun is a spiral-shaped stir-fried green tea known for its beautiful shape, bright color, rich aroma and mellow taste.
The rope is slender, curly, spiral, hairy throughout, silver-green and emerald-green in color, tender and complete in tea buds, without petioles, “trouser legs”, yellow leaves, and old pieces.
It has a particularly strong aroma that is floral and fruity. After soaking, the taste is fresh and mellow, the aftertaste is sweet and strong, the soup color is green and neat, the tender buds begin to show, and the buds are large and the leaves are small. In the identification of authenticity, genuine products can be used for comparison, and those that do not have the above characteristics are regarded as counterfeit products.
Classification of Dongting Biluochun
According to national standards, Dongting Biluochun tea is divided into five grades: special, special two, one, two, and three, among which special one and special two are the most precious. 1 to 7 buds, leaves gradually increased, hair gradually decreased. The temperature of the pan, the amount of leaves tossed, and the degree of force increase as the level decreases, that is, the lower the level, the higher the temperature of the pan, the more leaves tossed, and the greater the force when reshaping. Biluochun tea is picked around the vernal equinox every year and ends around the Grain Rain. From the Spring Equinox to Qingming, Biluochun tea is of the best quality. It usually starts with one bud and one leaf, and the bud is 1.6-2.0 cm long. Generally, after April 20, the local people will not call it Biluochun, but Chaoqing.
The rope is slender, curled into a snail, with long hair all over the body, silver green and green, fresh in color, tender and delicious, sweet and fresh in taste, bright green in soup, tender and even, with many leaves on the bottom buds, choose fresh leaves. From one bud and one leaf of Biluochun tea (commonly known as one chess and one bud, like a xxx leaf like a flag), it is changed to a single bud.
The rope is slender, curled into a snail, covered with velvety hair, silver-green and emerald green, fragrant and elegant, rich in glycol, fresh and refreshing, with a long aftertaste. The bottoms of the leaves are tender and even have many buds. The second grade tea is the top grade of Biluochun.
The rope is still slender, curled into a snail, covered with Pekoe, evenly, tender and fragrant, the taste is fresh and refreshing, the soup is green and bright, and the bottom of the leaves is green and shiny. (buds, leaves) three fresh” (color, aroma, taste) said.
Curly like a snail, the pekoe is exposed, the silver green is hidden green, the leaf buds are delicate, and the tea fragrance slowly stretches after brewing, up and down.
The rope is slender, curled into a snail, covered with velvety hair, silver-green and emerald green, fragrant and ethereal, rich in glycol, fresh and refreshing with a long aftertaste. It is the first choice for daily brewing tea in the office and at home.
Premium Fried Green Tea
The price of fried green tea is low, and the production period is around April.
First class fried green tea
The shape is still a snail, and the color is dark green. Still intact, with a little green shell fragments, the taste is still pure, the soup color is yellow-green, and the bottom of the leaves is still tender and uneven, slightly green, and slightly darker.