Dongting Biluochun Tea is originally produced in the Dongting East and West Hills of Suzhou's Taihu Lake, Jiangsu. Here, tea trees are not planted in large patches or groves but are scattered among peach, plum, apricot, plum, persimmon, orange, ginkgo, and other fruit trees. The tea trees and fruit trees complement each other in height, with branches interconnected and energies flowing between them; the floral and fruity aromas nurture Biluochun's distinctive floral and fruity flavor. The essence of Taihu Lake and Dongting Mountain has cultivated Biluochun Tea, which ranks second among China's Top Ten Famous Teas, and is known as the 'sister tea' to West Lake Longjing, the top-ranked Chinese tea.
The grade of Dongting Biluochun Tea is determined according to national standards. The national standard divides Dongting Biluochun Tea into five grades based on product quality: Special Grade One, Special Grade Two, Grade One, Grade Two, and Grade Three, with Special Grade One and Special Grade Two being the most precious. Biluochun Tea is picked around the Spring Equinox and ends around Grain Rain, with the pre-Qingming tea harvested from the Spring Equinox to Qingming being of the highest quality. Usually, the initial bud with one leaf is picked, with a bud length of 1.6–2.0 cm. The leaf shape is curled like a sparrow's tongue, hence the name 'Sparrow's Tongue.' Generally, tea leaves picked after April 20th are not called Biluochun by locals but are referred to as 'Chaoqing.'
The external characteristics of Dongting Biluochun Tea are described by local tea farmers as 'full of fuzz, copper wire strips, and bee legs.'
1. Full of fuzz: This means the finished Biluochun tea is covered with white hairs, which cling closely to the tea leaves. The quality of Biluochun tea is distinguished by the density of these hairs.
2. Copper wire strips: This refers to the tea strips being thin, tight, and heavy, sinking quickly when brewed without floating on the water's surface.
3. Bee legs: This describes the shape of Biluochun tea leaves, which resemble bee legs. This is one of the important features to distinguish genuine Biluochun and assess the quality of processing.
The inner quality of Dongting Biluochun Tea is often described as 'one tender and three fresh.'
'One tender' means the buds and leaves are exceptionally tender. Each 500 grams of Biluochun tea contains over 50,000–60,000 tender buds, with large buds and small leaves that have not yet fully opened.
'Three fresh' refers to vibrant color, rich aroma, and fresh, mellow taste. Vibrant color means Biluochun tea not only has a silvery-green and hidden jade exterior that is dazzling but also a clear, bright green tea soup that is vivid and eye-catching, with a tender green and bright leaf base. Rich aroma means the fragrance of Biluochun tea, with a subtle tea scent infused with strong floral notes, is captivating and intoxicating. Fresh, mellow taste means the refreshing tea flavor carries a sweet fruity note, making it endlessly enjoyable and leaving a lasting aftertaste.
When tasting Dongting Biluochun, use a glass or ceramic cup. First, pour hot water and then add the tea, or brew with about 80°C hot water.