Origin: Suzhou, Jiangsu, China

Plucking Season: Early Spring

Introduction: Grown in the Chinese province of Jiangsu and home to ‘venice of the east’ – the city of Suzhou is famed for its classical gardens. It is also the sister city to Portland, Oregon where The Tao of Tea operates a classical chinese teahouse made in 16th century design inside the chinese garden. During the Qing dynasty, Emperor Kangxi visited Suzhou and praised the flavor of this aromatic tea. The tea leaves are picked from the Biluo Mountain near Tai Lake, and are collected traditionally in early spring between what is known as "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 process. This part of the leaf should be no longer than one inch long and shaped like the tip of a spear. The leaves are then repeatedly kneaded, rubbed and rolled by hand. The Biluochun tea involves a particularly labor intensive process but the end result are leaves that are compact, tender and wonderfully fresh and aromatic. It is also a delight to watch being infused.

Flavor Profile: Clean, crisp, vegetal taste.

Brewing Suggestions