Description

Probably one of the most beautiful and peaceful tea regions we’ve visited, Dongting mountain, the home of biluochun, is flanked by a temple and serene gardens on one side of the mountain, and the majestic lake Tai on the other side. The sound of the breeze off the lake and various birds only makes the environment feel more idyllic.

Here, various fruit trees, such as pipa, yangmei, peaches and more, grow side by side wherever tea bushes can be found. This biodiversity, as well as the slightly acidic soil, are said to contribute to some of the fruity qualities of this tea. Whether the fruit trees contribute or not, our experience in Yunnan has always shown that biodiversity can only benefit the tea.

Once a tribute tea under Kangxi (Qing dynasty), the leaves are picked to the standard of one bud one leaf, then sorted by hand, one by one, discarding extra leaves if needed to ensure the standard is strictly maintained. After this, the tea is wok fried and rolled.

Although the final appearance and shape closely resembles Mengding Ganlu, another very hairy tea that undergoes frying and rolling, the difference with Bilhuochun is in that the tea is rolled as it’s being fried. This skill requires careful adjustments to wok temperature and a gentle, yet firm motion to get it just right. Watching this in action is a reminder that teas like this art both an art and a science to create.

With each wok taking anywhere from 25-45 to be fully fried, this effort only produces around 1/4 of a kg, making this an extremely labour-intensive tea from start to finish.

Starting with a delicate introduction, the many fine hairs and high amino acid content contributes to a brothy “haoxiang” (hairy fragrance) and umami quality, along with a slight nuttiness in up front. Due to these fine hairs, the soup will appear cloudy, a natural characteristic of the tea. As the leaves gradually unfurl and become more comfortable, a pleasant floral fragrance pushes through, alongside a slight fruitiness. With no one quality overpowering the others, they work together to create a highly enjoyable and balanced experience.

What makes Dongting Biluochun stand out from other famous green teas in China is the aftertaste and huigan. The fragrance is extremely persistent after taking a sip, along with a noticeable huigan (returning sweetness) that sits comfortably in the throat. We were particularly impressed with this and found it to be a hallmark feature of each tea we sampled in Dongting.

$0.72-0.78/gram
Picking Period: March 26, 2025
Region: Dongting Mountain (east, Dongcun), Jiangsu