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Essential Info
Chinese Name: 明前洞庭碧螺春
Cultivar: Quntizhong
Region: Dongting East Mountain, Suzhou, Jiangsu, China
Harvest Time: Pre-Qingming, 2025
Aroma: Notes of fruits and delicate freshness
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 4 g (0.14 oz) of tea.
For the first and second infusions, steep the tea for 30 seconds and 15 seconds, respectively, in water at 90°C (194°F)
For each subsequent infusion, increase the steeping time by 15 seconds.
This tea is good for 4 infusions.
Use spring water or purified water. Do not use tap water.
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Biluochun, meaning “Green Snail Spring,” is one of China’s most famous green teas. The name refers to its vivid green color, tightly rolled snail-like shape, and early spring harvest. Revered for centuries, Biluochun is celebrated for its tender leaves, fine white hairs, expressive aroma, and fresh, lively taste.
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This Biluochun comes from Dongting East Mountain on the shores of Lake Tai in Suzhou, the most highly regarded origin for this tea. Tea trees here are traditionally grown alongside fruit trees such as loquat, plum, and peach. This intercropping allows the tea plants to naturally absorb floral and fruity aromas from their surroundings, giving Biluochun its signature fruit-forward fragrance.
Harvested before Qingming, only the most tender buds and young leaves are selected. The tea is made entirely by hand using traditional cuo hao (rolling to raise the hairs) techniques. The fine white hairs on the leaves are rich in amino acids and aromatic compounds, enhancing the tea’s freshness, sweetness, and expressive aroma in the cup.
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This Dongting Biluochun brews to a bright, pale green liquor with visible fine hairs. The aroma is fresh and fragrant, with gentle notes of fruit and spring flowers. The taste is lively and refreshing, with a soft sweetness, pronounced umami, and a clean, lingering finish that feels light yet expressive on the palate.
