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Bilochun is one of the famous Chinese teas that grow in the Dutingshan Mountains. Bilochun is harvested in the period from March 21 to April 20, during the flowering period of fruit trees. In this way, the tea acquires a natural and unique fruity taste and aroma.
One thread and one leaf are removed, the so-called "picu with a flag". Usually bikochun is harvested early in the morning. Before and after lunch, it is subjected to primary sorting, and from noon to evening it is dried and twisted.
Biochun green tea leaves are covered with fluff and twisted into thin spirals. During brewing, "Bilochun" is first poured with boiling water at a temperature of approximately 75-85 degrees, and only then are the tea leaves placed, which slowly sink to the bottom and only then turn over. After brewing, the tea gives a delicate emerald transparent infusion with a distinct aroma and sweetish taste. It is famous for its thick aroma and fresh taste tea with a floral aroma and a fruity taste.This tea is often called "one tenderness and three freshness", referring to the tenderness of the plucked leaves, as well as the fresh color, fresh aroma and fresh taste.
Chinese experts highly value this tea. So Zhenen Jun (1857-1918) in his encyclopedia "Cha Shuo" put "Bilochun" in the first place among varieties of Chinese green tea.
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