2024 특급 벽라춘(碧螺春) 녹차

Biluochun tea has a history of more than 1,000 years. It was first called Dongting洞庭tea by the local folks, and it was also called"Scaring Fragrance"吓煞人香. According to legend, a nun went to the mountains for a spring outing and picked a few tea leaves. After brewing the tea, it smelled so fragrant that she blurted out, "The fragrance is so frightening", so the locals called this tea "Scaring Fragrance". According to the Qing Dynasty chronicle Ye Shi Da Guan, the Kangxi Emperor visited Lake Tai in the 38th year of his rule. At that time, because of its rich aroma, the Kangxi康熙 Emperor decided to give it a more elegant name, "Green Snail Spring". The name Biluochun literally means "green snail spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped in early spring.

It is so delicate and tender that one kilogram of Dong Ting Bi Luo Chun consists of 14,000 to 15,000 tea shoots.Today, Biluochun is cultivated in Dongting Mountains near Lake Tai in Suzhou, Jiangsu.Biluochun from Dong Shan (East Mountain) or Xi Shan (West Mountain) is considered the best. Biluochun is also grown in Zhejiang and Sichuan province. Their leaves are larger and less uniform (may contain yellow leaves). They taste more nutty than fruity and smooth.The tender buds and leaves are rich in amino acids and tea polyphenols. Superior environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of the quality of Biluochun.