2025 First Flush Handmade Biluochun| Green Tea Private Order


€21,80
Size:

明前手工碧螺春: delicate, light, refreshing, floral, green apple, smooth, sweet, spring blossoms, fresh-cut grass 

Tea farm location: Dongshan, Suzhou

Picking dates: 18th Mar, 2025,

Tea Master: Jielong Yan, Unesco Heritage Holder

One of our first order from master Yan's tea factory御封茶厂: a batch of handmade early spring (before Spring Equinox) Biluochun. 

Grown in the misty hills of Dongshan, Suzhou, our Biluochun thrives in a unique microclimate: gentle slopes, fertile soil, and abundant rainfall create lush tea gardens where tea trees grow harmoniously alongside fruit orchards. This centuries-old tradition of "tea-fruit interplanting" imbues the leaves with a delicate floral-fruity aroma – a signature of authentic Dongshan Biluochun.

Artisan Craftsmanship
Handmade by Master Yan Jielong – a National Tea Master and Biluochun非物质文化遗产 (Intangible Cultural Heritage) inheritor – at the prestigious Yufeng Tea Factory. Each spring, only the youngest pre-Qingming (even before Spring Equinox) buds are plucked (one bud, one leaf), ensuring supreme tenderness. Due to the labor-intensive process and limited yield, production halts after early spring; this rarity makes every batch a treasure of the season.

Only small batches are handcrafted yearly – a testament to Master Yan’s dedication to traditional, zero-compromise quality. Ideal for connoisseurs seeking the pinnacle of early-spring green tea.

Appearance: Slender, coiled threads adorned with silvery pekoe.
Aroma: Intoxicating orchid and fruity notes (thanks to orchard-grown tea trees).
Taste: Smooth, sweet umami with a lingering floral aftertaste.
Liquor: Pale jade-green, crystal-clear.

suggested teaware: any glass teaware
method: 3g tea in 250ml/85°C (could be brewed for 2-3 times)
brewing time: 2min

Note: Pair with glassware to admire its dancing "bee’s legs" (buds unfurling). Store airtight, away from light.

1. Precision Harvesting: Hand-picked at dawn, selecting only the most tender buds (60,000+ buds per 500g).
2. Withering: Fresh leaves are gently air-dried to enhance fragrance.
3. Pan-Firing (Kill-Green): Master Yan’s expertise shines as leaves are rapidly heated in iron woks to lock in freshness.
4. Shaping & Curling: Skilled hands roll the leaves into tight **"snail-shaped" spirals**, releasing their iconic honey-like sweetness.
5. Drying: Low-temperature roasting preserves the tea’s emerald-green hue and silvery down.

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