Biluochun (碧螺春)

tea imagery: Girl with a basket of fruit

Biluochun is recognised by its small curls of leaf covered in silvery down. The famous Dongting Biluochun comes from Dongshan and Xishan by Lake Taihu, in Suzhou’s Wuzhong district. It is a green tea: alongside floral aromas, look for fresh vegetal flavour, light sweetness and sometimes a nutty note.

History

Young shoots are sorted, heated to halt active oxidation, then rolled and worked to form curls and bring out the down before final drying. This takes skill; it does not mean individually twisting every tiny spiral. The spring harvest continues beyond Qingming, with timing changing according to the weather. Local tea gardens often include fruit trees, which influence conditions such as shade.

According to the naming story, the tea was once called Xia Sha Ren Xiang, suggesting a startlingly powerful fragrance. The Kangxi emperor is said to have renamed it Biluochun, bringing together green colour, a snail-like curl and spring. The girl with fruit in our illustration recalls the local gardens; it does not depict added ingredients.

Terroir

Dongshan and Xishan by Lake Taihu, Wuzhong, Suzhou, Jiangsu. Low hills; ask about the elevation of the particular plot. Hillside soils vary; fruit-tree planting also forms part of the garden environment. Humid climate influenced by the large body of Lake Taihu. For Dongting Biluochun specifically, ask where the batch was grown and made. A short name on the packet is not a substitute for origin details.

Leaf

dry leaf: Fine curled leaves with visible pale down; the curls vary in size.

aroma in a warmed vessel: A warmed vessel can help reveal light floral and vegetal notes.

aroma after brewing: The opened leaves may suggest fresh beans, flowers or a mild nuttiness.

taste: Fresh green notes and a gently sweet finish, with floral or fruity hints that vary between batches.

finish: Compare lingering sweetness with astringency. If the flavour quickly becomes sharp, separate the brew from the leaves sooner.

Properties

Traditional descriptions: The image of a “cooling” green tea belongs to traditional descriptive language. It does not establish a medical use.

What to know: Contains caffeine. Even a light infusion may be stimulating; a delicate aroma cannot predict this effect.

Over a cup of tea: A light cup may suit breakfast or a break. How you feel afterwards depends on you and how much you drink.

Caffeine: Downiness and bud size cannot specify caffeine in milligrams. That requires testing the particular infusion.

How to brew

A 200 ml glass brewing cup or teapot; pour through a strainer to separate the leaves. Start with 3 g per 200 ml at 80 °C; try 85 °C if the flavour is too weak. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime, allowing for your response to caffeine. Any time of year; fresh spring batches are interesting to compare. To explore delicate green teas and watch curled leaves unfold. A plain biscuit or apricot; taste the tea without food first. For a small tea session on your own or with a friend

What to notice

Watch the curls unfold.
Taste the tea on its own before reading the seller’s flavour notes.
Write down two flavours you noticed.

Questions and answers

How do you brew Biluochun?

What does Biluochun taste like?

Fresh green notes and a gently sweet finish, with floral or fruity hints that vary between batches.

How much caffeine is in Biluochun?

Downiness and bud size cannot specify caffeine in milligrams. That requires testing the particular infusion.

What else should I know about Biluochun?

Contains caffeine. Even a light infusion may be stimulating; a delicate aroma cannot predict this effect.