Biluochun and Tieguanyin differ in terms of origin, variety, appearance, and taste. Origin: Biluochun is produced in Dongting Mountain, Jiangsu; Tieguanyin is produced in Anxi, Fujian. Variety: Biluochun belongs to green tea, which is unfermented; while Tieguanyin is Oolong tea, a semi-fermented tea. Appearance: Biluochun has thin, curled, snail-shaped leaves with visible down; Tieguanyin has stout, solid, round leaves. Taste: Biluochun is fresh, refreshing, and sweet; Tieguanyin has a mellow, refreshing taste and distinct aroma.

The Differences Between Biluochun and Tieguanyin

1. Different Types

Biluochun is a type of green tea, which is not fermented. The fresh leaves are directly processed in a hot pan at 100-200 degrees Celsius after withering to retain its green characteristics.

Tieguanyin is oolong tea, also known as Qing tea, a semi-fermented tea that falls between black and green teas. Oolong tea has the most complex production process among the six major tea categories and requires the most time. brewing it is also the most intricate, hence drinking oolong tea is often referred to as drinking Gongfu tea.

2. Different Appearances

The distinctive appearance of Biluochun is covered with fine down and has a silver-green color. Local tea farmers describe it as “covered in down, like copper wire, and having bee legs.”

Tieguanyin tea leaves are curled, stout, tightly knotted, heavy, and evenly shaped, with a sand-green color. Overall, they resemble the head of a dragonfly or a spiral.

3. Different Origins

Biluochun is produced in the eastern and western Dongting Mountains on Taihu Lake. In 2002, it was approved by the General Administration of Quality Supervision, Inspection, and Quarantine for protection as a product of original geographical indication.

Tieguanyin is produced in Xiping Town, Anxi County, Quanzhou City, Fujian Province. Anxi County in Fujian is not only the birthplace of famous oolong tea but also a major export base for oolong tea in Fujian. It has a long history of tea production and excellent natural conditions, producing high-quality tea.

4. Different Production Processes

The production process of Biluochun is meticulous. The raw material used is the first bud and leaf. After picking, the leaves are sorted, then undergo fixation, kneading, rolling, and drying. The key points in the process are “hands never leave the tea, tea never leaves the wok, kneading during frying, continuous operation, down doesn't fall off, curling into snail shape.”

Tieguanyin is a semi-fermented tea. The standard for picking fresh leaves is to wait until the tip leaf is just opening, forming a small or medium-sized face, then pick two or three leaves. This is commonly known as “open-faced picking,” which means picking when the leaves have fully unfolded and formed a fixed bud.

Which Tastes Better: Tieguanyin or Biluochun?

Tieguanyin is an oolong tea, while Biluochun is a green tea. Both are among the top ten famous teas in China, and many people mistakenly believe that Tieguanyin is a type of green tea. Tieguanyin has a unique and rich flavor, and its Health benefits are among the best among teas.

Biluochun is produced in the area around Dongting Mountain on Taihu Lake in Wuzhong District, Suzhou City, Jiangsu Province (formerly known as Wu County). Therefore, it is also called “Dongting Biluochun.” It has a long history and was a tribute tea in the Ming Dynasty. The production technique of Biluochun is exquisite, with a strong fragrance, fresh, pure, and sweet taste, a lasting aftertaste, and a rich aroma. Tea plants are planted among flowers and fruits.

Both are precious teas and are often given as gifts. Each has its own unique features, and the key lies in personal preference. If you're drinking them yourself, Tieguanyin is suitable for autumn and winter, while Biluochun is suitable for spring and summer. For older recipients, you can choose Tieguanyin, while younger people or office workers may prefer Biluochun. You can choose based on the characteristics of Biluochun's light, elegant, and green color and taste, and Tieguanyin's lingering aroma after seven infusions.