Biluochun Premium Green Tea

Biluochun – Green Snail Spring (碧螺春)

Fragrant Spring Green Tea from Jiangsu, China
Tender Buds • Intoxicating Aroma

Delicate spirals, bright as spring rain.

Biluochun (碧螺春), or “Green Snail Spring,” is a legendary Chinese green tea from Dongting Mountain near Lake Tai (太湖) in Jiangsu Province. Renowned for its downy buds, tight spiral shape, and intensely floral fragrance, Biluochun is one of China’s most cherished and refined green teas—prized for its freshness, elegance, and vibrant energy.

Made from one bud and one tender leaf, hand-picked in early spring and pan-fired to perfection, this tea offers a bright, clear liquor with notes of orchid, bean blossom, and stone fruit.

If you'd like to know what drinking this tea is like, you can read this: Biluochun - Aromas of Blossoms and Orchard Fruits.

Why You’ll Love Biluochun

• One of the Top Ten Famous Teas of China
• Crafted from early spring buds and first leaves
• Rich in aroma—floral, fruity, and fresh
• Grown near Lake Tai, in the traditional microclimate of Dongting
• Soft, sweet, and complex with no bitterness

Tasting Notes

• Floral notes of orchid and wild jasmine
• Light umami with sweetness of melon and apricot
• Gentle body with a silky mouthfeel
• Lingering fragrance and clean mineral finish

Tea Profile

• Type: Green Tea (绿茶)
• Cultivar: Local small-leaf Jiangsu variety
• Origin: Dongting, Taihu Lake, Jiangsu Province, China
• Elevation: 300–800 meters
• Harvest: Early spring (pre-Qingming)
• Craftsmanship: Hand-plucked, pan-fired, and tightly hand-rolled
• Appearance: Fuzzy green buds rolled into tight spirals; pale jade infusion
• Collected: 2025

Processing

Biluochun is made using traditional handcraft techniques to preserve its fragrance and tenderness:

1. Plucking – One bud with one leaf, picked in early spring
2. Withering – Brief indoor withering to soften
3. Fixation (Shaqing) – Pan-fired by hand to halt oxidation
4. Drying – Low-heat drying to stabilize the shape and aroma

The name “Green Snail Spring” refers to both the tight spiral form and the fresh vitality of the spring harvest.

Health Benefits

• High in antioxidants and chlorophyll
• Encourages calm alertness and digestive ease
• Gently detoxifying and soothing to the stomach
• Naturally low in caffeine—perfect for spring mornings or gentle focus

Brewing Instructions

Gongfu Method (5 oz / 150 ml)

• Tea amount: 4-6 grams
• Water temperature: 75–80°C / 167–176°F
• Rinse: Not necessary
• Infusions:
• 1st: 25–30 sec
• 2nd: 35–45 sec
• 3rd: Increase slightly
• Tip: Use a glass vessel to enjoy the "dancing leaves" as they unfurl

Cup Method (8.8 oz / 250 ml)

• Tea amount: Adjust based on personal preference for tea strength.
• Water temperature: 75°C / 167°F
• Steep time: 2 minutes
• Re-steep: 2–3 times
• Note: Add hot water gently to avoid damaging delicate buds

Cultural Significance

First cultivated over a thousand years ago, Biluochun was once known as “Scary Fragrance” (吓煞人香) because its aroma was so strong it startled tea pickers. It was later renamed by an emperor to the more refined “Green Snail Spring.”

Grown among fruit trees in Dongting’s mild, misty climate, its leaves absorb the essence of apricot, peach, and plum blossoms, giving the tea its signature floral-fruity character.

To drink Biluochun is to taste spring itself—light, alive, and unforgettable.