Tips for Bi Luo Chun

There are about 60.000-70.000 lender lea Duds in every 500g Bi Luo Chun.

  • Only fresh leaves with ono bud and newly spread leal is picked in keeping with the principle of “early picking, priority to tender buds and selection without impurities.”
  • For the middle-brewing method of Bi Luo Chun tea. the temperature of the boiled water and the teapots should be around 75°.
  • It is typical of the Bi Luo Chun tea plantation to plant fruits among tea bushes.
  • Kneading into tiny round rolls is a critical procedure for shaping white and greenish fuzz into curled, compact and fine dried tea ‘
  • The various stories behind the renaming of the original Xia Sha Ren Xiang to Bi Luo Chun tea are:(1)It is curled and spiral.(2) The tea used to be processed in the Bi Luo nunnery with fresh tea leaves from the plantation at Bi Luo Mountain peak. (3) The name was given by Kang Xi. an emperor of the Oing Dynasty (1644-1911). It is said that there were dusters of tea bushes at the Bi Luo peak of the eastern DongtmgMountain, where local villagers often picked the fresh tea leaves and roasted them to make the Xia Sha Ren Xiang tea. Once, during his incognito travel to the south. Emperor Kang Xi was offered the Xia Sha Ren Xiang tea After drinking the tea. the emperor was impressed by the special fragrance and taste. He thought its name too common to match its high quality, so the emperor renamed it “Bi Luo Chun” (literally ‘jade green spiral spring”). (4) According to legend a pretty and kind girl Bi Luo fell in love with a young fisherman. Ah Xiang. Unfortunately, an evil dragon wanted the girl as its concubine To save her. Ah Xiang went to fight the dragon. By the end of the battle. Ah Xiang became unconscious from excessive bleeding Frantic. Bi Luo climbed up the mountain to find some herbal medicine She saw a cluster of tea bushes and picked the leaves to boil them. After drinking the soup. Ah Xiang recovered. Unfortunately. Bi Luo died from extreme exhaustion. Ah Xiang buned her under the tea bush Surprisingly, thereafter, the tea bushes thrived, and this high-quality tea was named Bi Luo Chun to honor the girl.

Quality & Safety Certification Of Tea

The OS stamp is familiar for it is seen on the packaging of various foods and commodities, such as milk and yoghurt.

The brands may vary but the stamp remains the same. What is QS? And what does QS certification mean?

QS is an acronym for “Quality Safety,” adopted as a stamp of approval in China for food quality and safety administration. The products carrying a QS mark are deemed as conforming to mandatory tests by competent institutions of the country. Usually the production license code numbers are also printed, and only the foodstuffs with QS can be sold in the market. Since 2005, China General Administration of Quality Testing and Inspection officially put tea products in the category of foodstuffs and implemented the market-entry licensing system from 2006. So far many tea enterprises have successively gained the QS certification, and still others are applying for the certification.

For a long time, quality control of the tea industry was difficult because of the scattered tea leaves plantations. As a result, it was difficult to segregate the conforming and nonconforming products, and pesticide residue and heavy metal content were above the minimum requirements for some tea varieties. Consequently, China’s tea export volume decreased. In recent years, such incidents as the “toxin content in Bi Luo Chun” in AnhuiProvince and dyed “Bi Luo Chun” in GuizhouProvince have had a negative impact. Therefore, quality and safety administration in the tea industry have become an important issue. Enforcement of QS certification ensures sale tea products in the tea market.

Bi Luo Chun

There is a verse about the Bi Luo Chun tea: “All around the mountain grow tea bushes, the bluish-green and fragrant Bi Luo Chun tea, intoxicating a distance of 50km.”

Commonly Known as Xia Sha Ren Xiangwhich meaning “strikingly fragrant” in Chinese, this curled, spiral roasted green tea was named Bi Luo Chun by Emperor Kangxi of the Qing Dynasty. Originally produced in the eastern and western slopes of Mt.Dongting in Wu County of Jiangsu Province, it is long known for its “pretty appearance, tender color, rich fragrance and mellow taste.” The dried tea is fine, curted and spiral, with silver fuzzy petiole. It has a rich and natural fragrance of flowers and fruits, a mellow taste and lingering after brew in ceramic teapots. The tea liquid is clear green, and the brewed leaves fine with tender buds.

Bi Luo Chun boasts a natural fragrance of flowers and fruits because the fresh leaves are picked from tea plantations with an abundance of fruits, such as pipa. apricot, prune, red bayberry, pearl, plum, pomegranate, chestnut, walnut, ginkgo, etc. There are four steps for processing this tea:

(1) Spread the newly harvested leaves thinly on the ground to deactivate them;

(2) roll and shape it;

(3) when the tea has lost about 70% of its moisture content, knead softly into a round shape till the fuzzy petiole can be seen; and

(4) desiccate it in the heated pan (completely dry the tea by spreading it on mulberry bark papers and baking together in the pan).

Bi Luo Chun tea roasting and producing involves skillful manual handling of the tea and continually processing the tea in the pans (roasting and rolling consecutively until it is completely dried).

Some other areas like Liyang City of Jinagsu Province also produce Bi Luo Chun tea; the color of the dried tea and fragrance is quite dissimilar. Other provinces like Guizhao and Jiangxi also produce a large quantity. Though some illegal tea traders may produce fake B< Luo Chun by adding chlorophyll and pipa fuzz, the authentic variety can be discerned through a careful check of the color of the liquid, the brewing fragrance and the taste of the brewed liquid.

More information about: Bi Luo Chun.

An Ji White Tea

A baked and roasted green tea variety, the white featherlike An ji white tea is produced in Anji County of Zhejiang Province. In the 1980s. the mother tea bush was discovered in Daxi Village. Tianhuangping Town, Anji County. In the cool spring-time, the nearly opened buds of the tea bushes appear greenish, but soon turn white after opening fully. They are encased in two leaves. Subsequently, they turn green again. The vast plantations give an increasing yield each year.

The amino acid content in An Ji Bai white tea variety is 5-10.6%, twice or thrice as much as in the common green tea. The middle-brewing method is adopted this tea: Moisten the dried tea once by steeping In a little hot water; shake the tea pot after the tea leaf floats on the water surface; brew in glass teapots.

Here is the detail about how to brewing an ji bai cha.

Yue Zhou Long Jing

Yue Zhou Long Jing is the collective name for Long Jing tea vanety processed from fresh leaves from the counties, districts and cities of Xinchang, Cheng,zhou, Shaoxing. Yuecheng, Zhuji, Pan’an, Shangyu. Dongyang and Tiantai. Tea production areas outside ZhejiangProvince also produce Long Jing tea processed according to Long Jing tea techniques. The tea products appear similar to Long Jing tea. but a brewing in Japanese tea sets, there are marked differences in fragrance and taste from the orlgi Long Jing tea.

The fresh Long Jing tea leaves should be spread on the ground for a specific period, prior to roasting and producing. If sent immediately for deactivation, the dried tea would retain the smell of fresh leaves and the color would be a little too dark and would look coarse.