How do I brew Biluochun?

Use 3g per 200ml of leaf to 70–75°C (158–167°F) water and steep 1–2 minutes. Most quality Biluochun can be re-steeped for 2–3 infusions.

Does Biluochun contain caffeine?

Biluochun is a green tea and is rated "medium" caffeine. See the chemistry section on this page for cited ranges.

Where does Biluochun come from?

Biluochun is produced in China, specifically in the Jiangsu region.

Why does Bi Luo Chun have a fruity or floral taste if it is a green tea?

Bi Luo Chun from Dongting Mountain in Jiangsu is traditionally grown interplanted with fruit and flower trees such as peach, plum, and osmanthus. The tea plants absorb aromatic compounds from the blossoms over many growing seasons, which contributes to the characteristic fruity-floral note not found in most other green teas.

What water temperature is best for Bi Luo Chun?

Use water around 75 to 80°C (167 to 176°F) to protect the delicate amino acids and volatile aromatics that give Bi Luo Chun its sweetness. Temperatures above 85°C tend to bring out bitterness and flatten the nuanced flavor profile.

How should I add Bi Luo Chun to my cup - leaves first or water first?

The traditional method for Bi Luo Chun is to pour the hot water into the cup first, then add the leaves, allowing them to slowly sink. This gentler approach is called the top-down method and prevents the tender leaves from being scalded by a direct pour of hot water.

Biluochun

A rare spring tea with tiny spiral-shaped leaves, grown among fruit orchards that impart subtle sweetness.

Type: Green Tea
Origin: China · Jiangsu
Oxidation: none
Caffeine: medium
Brew temp: 70–75°C
Brew time: 1–2 min
Flavor notes: fruity, floral, delicate
Harvest: Early spring only: late March to mid-April. Freshness peaks April-June.

History

Biluochun (Green Snail Spring) has been cultivated since the Tang dynasty in Jiangsu province's Dong Shan and Xi Shan mountains near Lake Tai. Legend says Emperor Kangxi of the Qing dynasty renamed it from 'Xia Sha Ren Xiang' (Scary Fragrance) to the more elegant Biluochun. The tea bushes grow interplanted with plum, apricot, and peach trees, whose blossoms impart a natural fruity sweetness to the tea - a unique terroir that cannot be replicated elsewhere.

Processing

Steps: Hand-pick early buds and leaves → Wok kill-green (high heat) → Roll and shape by hand → Dry over low heat

Only the tiniest buds and first leaves are picked in early spring - it takes about 60,000–80,000 buds to make one kilogram of tea. The leaves are pan-fired in a wok and simultaneously rolled into their characteristic tight spiral shape. The entire process is done by hand with remarkable speed and precision, with the leaves curling into tiny snail-like spirals covered in fine white down.

Tasting Notes

First time? Bi Luo Chun (Green Snail Spring) is a delicate, vegetal green tea with a fresh, fruity sweetness and a light grassiness that should not taste harsh or bitter when brewed correctly. The tiny, tightly curled leaves covered in fine white hairs are a sign of quality, not something to be concerned about.

Appearance

Tiny, tightly spiraled leaves covered in fine white-silver down (pekoe). The liquor is a clear, light yellowish-green.

Aroma

Extraordinarily fragrant - fruity with notes of peach, apricot, and plum from the neighboring orchards, layered over a fresh, clean green tea base.

Taste

Delicate and complex with natural fruit sweetness, a subtle floral character, and a refreshing clean finish. One of the most nuanced and elegant Chinese green teas.

Brewing Guide

Western Style

Leaf: 3g per 200ml
Water: 70–75°C (158–167°F)
Time: 1–2 minutes
Infusions: 2–3 infusions

Gongfu Style

Leaf: 4g per 100ml
Water: 75°C (167°F)
Time: 30s first, +10s each subsequent
Infusions: 4–6 infusions

Step-by-step

Use gentle heat. Water at 70–75°C protects the delicate buds and preserves the fruity fragrance. Tip: This tea is among the most temperature-sensitive - err on the cooler side.
Pour water first. Uniquely, pour the water into the glass first, then add the tea leaves. This prevents scorching the tiny, delicate buds. Tip: Watch the downy spirals slowly sink and unfurl - it's mesmerizing.
Brief steep. Steep only 1–2 minutes. The tiny leaves release flavor quickly. Tip: Over-steeping will mask the subtle fruit notes with bitterness.

Common Pitfalls

Brewing Bi Luo Chun with water above 75C scorches the tiny, delicate curled leaves and produces an astringent, grassy cup instead of a sweet one.
Adding leaves to the cup before the water rather than dropping them into pre-poured warm water causes uneven steeping and makes the white down-covered leaves clump.
Mistaking the abundant fine white hairs on the leaves for mold or low quality - they are a sign of young spring buds and high grade.
Steeping beyond 45-60 seconds extracts too much bitterness from the young buds, which have a much higher concentration of compounds than mature leaves.
Buying Bi Luo Chun outside of spring harvest season and expecting peak flavor ignores that this tea degrades faster than most greens and is best consumed within 3-4 months of the April harvest.

Health Benefits

Extremely high in antioxidants due to early spring harvest
Rich in amino acids from the young buds
Contains moderate caffeine for gentle stimulation
May help improve skin health due to high polyphenol content
Traditionally believed to support clear thinking

Food Pairings

Fresh spring fruit - peaches, apricots, and plums
Light seafood, especially steamed freshwater fish
Delicate pastries and fruit tarts
Soft, mild cheeses
Simple salads with citrus dressing

Buying Guide

What to look for

Tiny, tightly spiraled leaves with abundant white down
Strong, natural fruity fragrance before brewing
Very small leaf size - large leaves indicate lower grade
Pre-Qingming harvest for the highest quality

Quality indicators

Authentic Dong Ting (East or West Mountain) origin near Lake Tai
Hand-picked and hand-rolled - machine processing crushes the delicate buds
Early spring harvest (before Qingming Festival)
Abundant silver-white pekoe covering the leaves

Price range: $15–30 for standard, $40–70 for authentic Dong Ting origin, $100+ for pre-Qingming handcrafted

Storage: Very perishable - store sealed in the refrigerator and consume within 2–3 months for the best fruity fragrance.

Fun Facts

It takes up to 80,000 hand-picked buds to produce just one kilogram of Biluochun.
The tea's unique fruity flavor comes from growing among fruit orchards - a natural terroir that can't be artificially replicated.
Emperor Kangxi supposedly found the original name 'Scary Fragrance' too crude for such an elegant tea.
Authentic Dong Ting Biluochun is so rare that most 'Biluochun' on the market is from other regions.

Frequently asked

Why does Bi Luo Chun have a fruity or floral taste if it is a green tea?: Bi Luo Chun from Dongting Mountain in Jiangsu is traditionally grown interplanted with fruit and flower trees such as peach, plum, and osmanthus. The tea plants absorb aromatic compounds from the blossoms over many growing seasons, which contributes to the characteristic fruity-floral note not found in most other green teas.
What water temperature is best for Bi Luo Chun?: Use water around 75 to 80°C (167 to 176°F) to protect the delicate amino acids and volatile aromatics that give Bi Luo Chun its sweetness. Temperatures above 85°C tend to bring out bitterness and flatten the nuanced flavor profile.
How should I add Bi Luo Chun to my cup - leaves first or water first?: The traditional method for Bi Luo Chun is to pour the hot water into the cup first, then add the leaves, allowing them to slowly sink. This gentler approach is called the top-down method and prevents the tender leaves from being scalded by a direct pour of hot water.

Related Teas

Where to buy Biluochun

Vendors we trust who currently stock Biluochun. See all vendors.