The famous Bi Luo Chun is produced in the east and west mountains of Taihu Lake.
There is a legend about Bigelow Spring. It is said that Biluochun is a kind of wild tea, which grows on the stone wall of Biluo Peak in the East Mountain of Taihu Lake. One year, the wild tea grows particularly lush, picking the tea leaves in the bamboo basket can not be loaded, the tea picker will put the excess tea leaves into the arms. Who knows the tea leaves stained with heat, through a burst of fragrance. "The fragrance of this tea scared people!" People yelled. From then on, this kind of wild tea was called "Scary Fragrance". Later, we feel that this name is not elegant, according to this tea originated in the Biluo Peak, as well as the ancient commonly used "spring" word to the custom of tea, it gave it a rather elegant name - "Biluochun "
Biluochun.
Biluochun picking has a history of hundreds of years. Every year, just after the vernal equinox, the Biluochun tea season begins. With a few loud and clear rooster crows, the whole Lake Mountain wakes up. Draped in the morning mist, stepping on the sunrise, tea picking girls in groups of three to five, walking to the tea garden. The air is filled with the faint fragrance of flowers, emerald green tea bushes, from time to time came the sound of laughter like silver bells. The sun rose, in the sky over the lake mountain spread ten thousand golden light, the tea garden was also dyed a layer of gold. Tea picking girls are all glowing, they use dexterous hands agilely from the tea tree to pick a piece of young shoots. The green trees reflect the handsome figure, constituting a beautiful and touching picture.
At night, the village is ablaze with lights, another busy scene. Tea roasters are short and tightly coated, and they are quick to pour the picked fresh leaf buds into the boiling cauldron, and then open their fingers and turn them over in the young leaves. Suddenly kneaded, suddenly rubbed, suddenly pressed, suddenly grasped, young leaves as a green dragon up and down, very beautiful. Gradually, with the evaporation of water, the color of the leaf buds became darker, slender, curled into a snail. At this time, while cooling down while kneading, rubbing, to be pinched together to let go of the tea leaves can be loosened on their own when the room has been filled with a rich aroma. At this time the tea leaves dry and not burnt, crisp and not broken, green and not fishy, fine and continuous, no wonder people call it "craft tea".
If there is a sense of novelty in watching the production of Biluochun tea, then there is even more of a feeling of intoxication in tasting Biluochun tea. The sun sets in the west and the moon rises at the beginning of the bright moon. Set up a table in the courtyard, a few people sit around, take a set of green ceramic tea set, pour seventy to eighty degrees of warm water, and then put a handful of Biluochun tea. Tea leaves such as the green snail into the water, spinning rapidly sinking. At this time the leaf buds stretch, velvet light Shu, a flag and a gun, tender green and bright, gesture is extremely moving. Throughout the white porcelain cup, the soup color is green and clear, and the fragrance comes to the nose. Gently sip, fresh and refreshing. Tea into the belly, the mouth still feel sweet, let a person aftertaste. Friends get together, tea talk, the sincere friendship with the rich tea aroma overflowing all around ......
Biluochun with its unique color, aroma, taste, shape to win the people's favorite. A foreign poet, while tasting tea, also wrote this verse: "In the fragrant Bigelow Spring tea soup, I saw the bright spring light of Jiangnan."