Suzhou Bi Luo Chun green tea

Bi Luo Chun is one of China’s best-known green teas, with a tradition closely associated with Jiangsu Province, Suzhou and the area around Lake Taihu. Its name can be interpreted as “Jade Green Spring Snail”, referring to the tea’s green colour, delicately twisted shape and early spring harvest.

Its production requires great care and precision. The young leaves and buds are carefully sorted and then processed by hand in a heated pan. During shaping, the leaves develop the fine, tightly twisted form characteristic of Bi Luo Chun.

The dry tea consists of small, delicately curled leaves in darker green and olive-green shades, with occasional lighter tones. Once infused, it produces a clear, pale golden-yellow liquor. Over successive infusions, the leaves gradually unfold, revealing lighter yellow-green and olive tones.

Its flavour is fresh, smooth and harmonious, with a delicate sweetness. Light vegetal and floral notes create an elegant character and a pleasantly lingering finish.

The history of Bi Luo Chun stretches back centuries and is closely connected with the tea culture of the Lake Taihu region. The tea became particularly associated with the Dongting Mountains near Suzhou, where tea cultivation and processing have a long tradition.

According to tradition, the tea was once known as Xia Sha Ren Xiang, a name referring to its remarkably intense fragrance. The name Bi Luo Chun is associated with Emperor Kangxi of the Qing Dynasty: according to historical tradition, the tea received its more elegant name during his visit to the Lake Taihu region in 1699.

The name reflects some of the tea’s most distinctive characteristics: “Bi” refers to its jade-green colour, “Luo” to its curled, snail-like shape, and “Chun” to its spring harvest.

The traditional production technique of Bi Luo Chun is now part of China’s national intangible cultural heritage. During hand-processing, tea masters coordinate the shaping, rolling and drying of the leaves with skilled movements, creating the tea’s characteristic fine, twisted appearance.

Use 4–5 g of tea per 150–250 ml of water, preferably at 75–85 °C. You can prepare it in a glass or porcelain teapot, or simply in a glass cup.

Steep the tea for 2–3 minutes. For subsequent infusions, gradually increase the steeping time, while adjusting the water temperature to your personal preference.