Suzhou's Biluochun Tea is one of the ten most famous teas in China. It is popular due to its strong aroma.
During the Qing dynasty (1644-1911), Emperor Kangxi visited Suzhou and praised the flavor of this aromatic tea. The tea leaves are picked from the Biluo Mountain near Taihu Lake , and are collected traditionally in early spring between Tomb-sweeping Day and Grain Rain Day.
The technique for collecting tea leaves is very complex. Only the tender tip of the leaf is used for the tea making. This part of the leaf should be no longer than one inch long and shaped like the tip of a spear. One tin of tea uses 60,000 spears. The next step is to repeatedly knead, rub and roll the leaves by hand. The Biluochun tea involves a particularly labor intensive process. Finally, the leaves are compact, tender and wonderfully fresh and aromatic.
If you have never sampled Chinese green tea, the Biluochun is a good one to start with. Chinese tea not only smells and tastes great but is good for health. Take a few tea leaves and sprinkle them at the bottom of your cup. Next, cover them with boiling water until the tea leaves sink. Leave them to rest for a minute and then fill the cup to the top.
The tea will then change to a light green shade and taste delicious. It is an acquired taste but certainly one that grows on you, and the beverage is much healthier and more refreshing than black tea. There are numerous tea houses around the city selling the leaves. Visitors can try some of the shops near Renmin Road.
