Biluochun can be steeped three times. As a non-fermented green Tea with tender buds and leaves, it is characterized by its fine, spiral-shaped strands. During the first Steeping, around 80% of the soluble substances and polyphenols are released, making this infusion the richest in content. The second steeping typically yields about 15%, while the third contributes approximately 5%. After the third steeping, the tea becomes light and flavorless. Therefore, Biluochun is generally recommended to be steeped three times.

How Many Times Can Biluochun Be Steeped?

The recommendation is: three times.

However, when drinking tea, the number of steepings depends entirely on individual taste preferences and the quality of the tea. Biluochun has particularly delicate leaves, so steeping it three times provides the best flavor experience. Bagged Biluochun, usually weighing about 3 grams, also tastes best after three steepings.

Because bagged Biluochun is processed through rolling and cutting, resulting in small, granular pieces, the cells of the leaves are broken. This means that the effective substances in the tea are easily extracted during steeping, so three steepings are sufficient.

After understanding the appropriate number of steepings, we need to follow the guidelines accordingly, limiting ourselves to three steepings. Excessive steeping not only affects the taste but also diminishes the tea's health benefits, which would be a waste.

How to Best Prepare Biluochun Tea

1. Utensils

The primary choice for brewing is a transparent glass cup, followed by a white porcelain Gaiwan (glass cups are especially suitable for brewing premium teas like West Lake Longjing, Biluochun, and Junshan Silver Needle, as they allow you to observe the tea leaves slowly unfurling, moving, and changing in the water. Particularly for silver needle teas, the buds rise to the surface after being steeped, stand vertically in the air, and then gradually sink, resembling bamboo shoots emerging from the ground or a forest of spears).

In addition, you can prepare a fair cup, a tea presentation tray or tea leaf holder, tea towel, tea spoon, serving tray, water basin, strainer, hot water pot, and a stove (electric or alcohol stove are both acceptable).

2. Water

Spring water from a mountain is the best choice, followed by well water. Natural spring water enhances the flavor of the tea broth.

3. Water Temperature

For high-quality Biluochun, use water at around 80°C. This typically involves boiling water and then allowing it to cool to the desired temperature; if using sterilized water, simply heat it to the required temperature.

The greener and more tender the tea leaves, the lower the water temperature should be. Water that is too hot can scald the leaves, turning the tea broth yellow and imparting a bitter taste; water that is too cold will result in a less fragrant and flavorful brew. For mid-to-lower grade Biluochun, boiling water at 100°C is recommended. If the water temperature is too low, the extraction will be poor, resulting in a weak-tasting tea.