What is Sanxia Biluochun tea? Taiwan Green Tea Characteristics
Collation/ The Tantalums - Han-Yi Han-Yi
Update: 2024/09/09
Please cite the source, please maintain, respect copyright, without permission to use, female theft, male calamus, Kaifeng Biluochun are shattered all over the ground, I wish you every sip to drink down is boring yellow hair pickled beetroot flavour.
Total Articles Tea brewing method used by experts.
Sanshia Biluochun Characteristics
The colour of the tea broth is honey-green, white or greenish-yellow, the aroma is of green beans with a hint of flowers, the tea broth is active and vibrant in the mouth, and in the sweet aftertaste, there is a citrus flavour unique to local varieties, which is a characteristic of Sanshia Biluochun Tea.
It is most famous in the Three Gorges area for the use ofGreen Heart Mandarin's Tea TreeAs a representative variety of flavour, it will be made intoMung bean kernels, pasture grass, liquorice, seaweed, chestnuts, sugar cane, citrus and other gas breathsRankingexistOne of the Ten Famous Teas of TaiwanGreen Tea Products in Existing Products
- Type:Unfermented Tea 0%～10%
- Appearance: emerald green, tightly curled, with prominent white hairs
- Soup color: green-white, green-yellow (clear)
- Fragrance:Bean, seaweed and chestnut aroma
- Taste: Fresh,Sweetness
- Throat rhyme: sweet, refreshing and cool with citrus flavor
- Leaf bottom: one heart and one leaf, one heart and two leaves
- Recommended production season: Spring and winter
Bilberry can also be madecold teaWhoo!
The Story of Biluochun
The original story comes from China, the Dongting Mountain in Suzhou, in the production area around Taihu Lake, because of the unique environment suitable for tea production, it is said that this tea, the flavour is fresh and lively, the exhale is fragrant, the tea broth is green and clear, they are all picked in the spring equinox to the rainy season, and the tea is even better before the Ching Ming Festival.
Biluochun tea is also known for its slenderness,Many bud tips, pick one bud and one leaf.It is curled into a conch, covered with velvet hairs, and has a greenish colour, and its aroma is so compelling and frightening that folklore says it is a scary fragrance.
The reason for the name is that in the spring of the 38th year of the Kangxi reign (1699), the Kangxi Emperor was on a southern tour and when he arrived at the side of the Dongting Mountain in Taihu Lake, the governor bought the green tea produced by the Zhu family and offered it to the Emperor. The Kangxi Emperor thought that the word "scaring" was not elegant and gave the name "Bi Luo Chun", which stood for the greenish-coloured leaves, the rolled conch-shaped leaves, and the fact that they were picked in spring, and it was mainly to illustrate that the tea's aroma was clear and fragrant with a sweetness that was delicious and refreshing. Since then, local dignitaries, gentry and officials have been purchasing Biluochun tea every year for the Emperor.
bluish green
Refers to the appearance of green and clear, like the emerald colour of emerald green.
spiral shell
The tea buds have a fine, tightly curved spiral shape with white hairs.
spring (time)
The tops are made every spring, the best before the Qingming Festival, and then before the rainy season.
This is what a local Chinese legend says: "When the tea baskets were full, the local girls went into the mountains to pick tea leaves and put them in the lapels of their chests. The tea, warmed by their bodies, suddenly developed an overwhelming aroma, and the girls who were picking the tea cupped the tea and exclaimed in the Jiangsu dialect that the aroma was frightening. This is the most hotly debated point. Why only women? Why only women? In order to understand this story, we refer to a copy of "Liunan Suibi" (柳南隨筆).1936The records of the Hong Kong Government (HKSAR) say so.
"Biluo Peak is the name of a place.
Dongting East Mountain Biluo Peak stone wall, the production of wild tea several plants, every year, the natives with bamboo baskets, for daily use, for decades as such, did not see the difference. Kangxi a year, according to the waiting to be adopted, and its leaves more, the basket is not enough to store, because the pocket, the tea is hot, the fragrance of the sudden, the tea pickers called "scary killer incense. The tea pickers called it "scaring people to death". "Scaring people to death" is also a dialect of Wuzhong, so it was named after the tea cloud. Since then, every time the tea was picked, the tea growers would call it "scary killer fragrance".The natives, men and women, young and old, must bathe and change their clothes, go to their rooms, store without baskets, and put them in their pockets.It is made by Zhu Yuanzheng, a native of China, who specialises in its production. And native Zhu Yuanzheng, unique production method, from his family, especially the wonderful product, each catty is worth three or two. jimao year, the car driving honour Taihu Lake, Song Gong buy this tea to enter, on its name is not elegant, titled Biluochun. Since then, local officials years must be procured, and sellers often fake to confuse the real. Yuan Zheng did not, the production method is not transmitted, that is, the real is not as good as in former times!
"The natives, men and women, young and old, must bathe and change their clothes, go to their rooms, store without baskets, and put them in their arms." So not virgins, but children, old people and men as well.
The era when green tea was king in Taiwan
At one time, Taiwan's top ten teas were all green teas, just like China's top ten teas. The emergence of these green tea products had a lot to do with the officials of the Nationalist Government who moved to Taiwan at that time.
The style and concept of Biluochun green tea appeared suddenly in Taiwan. The nostalgia of senior officials for their hometowns, and the memory and taste of the famous green tea in their hometowns' memories prompted the local producers to learn and imitate the traditional Chinese famous tea, as well as the results of the improvement of the tea tree varieties in Taiwan, toGreen Heart MandarinThe local speciality tea, called Sanshia Biluochun, was gradually developed through innovations in cultivation techniques, and now has little to do with the authentic Dongting Biluochun.
Green tea has been produced in Taiwan since the Qing Dynasty and Japan, but due to Japan's strategic management considerations, the production of green tea in Taiwan was not widely promoted at the beginning.
Rather, it was only after the Nationalist government took over Taiwan that the development of green tea commodities was accelerated in the major production areas, including Haisan County, Sanshia, Yingge, Xindian, Tucheng, Shulin, Daxi, as well as Sanzhi Township, Dawenshan, Taoyuan, Hsinchu, and Miaoli, where traces of the history of the abundance of green tea production were heard of. However, today, only the names of the better-known Haisan Longjing and Sanshia Biluochun are left with some people still retaining them in the production process.
Unique Characteristics of Sanxia Biluochun
- New Taipei City Sanshia Area Local Speciality Tea
- All TaiwanTenderest PickingTechnology
- Regional Species Protection
- In the past, this area was called "Hai Shan Tea", which also includes Long Jing and Bao Seed Tea.
- The traditional process of green tea production is to stir-fry, knead and dry the tea leaves after plucking, however, the Sanxia Biluochun Green Tea is left to wither for a few hours indoors during the production process.
The Sanshia's mild and rainy climate, surrounded by fog, provides ideal growing conditions for tea trees. The Sanshia production area is home to some of Taiwan's most tender tea plucking crews, and is similar to Biluochun, one of the top ten most famous teas in China, with a scintillating aroma that is captivating.
Fresh, crisp, pure and natural, it is the breeze on the summer grass, quiet and elegant.
Tea Tree Controversy
However, in recent years, when discussing Biluochun on both sides of the Taiwan Strait, the discussion of 'tea tree varieties' has become more and more controversial, mainly because of the production period, and it is obvious that the earlier the germination of the early-blooming varieties, the earlier they are able to be sold in the spring market of that year to reap huge benefits.
When Taiwan first promoted the Sanshia Biluochun, it was based on the regional selection of tea trees.Green Heart MandarinAs a single strain characterised in shaping the local speciality tea and protecting the Three Gorges Biluochun's origin mark.Originally, the continued operation of this specification provided a consistent and stable identification, but in recent years this potential rule has been loosened in the official competition standards and has become an increasing problem..
In comparison, China's Biluochun, which has been produced in Suzhou for hundreds of years, was originally a group of small-leafed species of dill seedling tea trees. In recent years, during agricultural improvement, there have been improved species of tea trees, such as Xiaoshan species, Wuniuqiao, Longjing 43, Chuan system, and Cailin species, all of which are to satisfy the need to capture the market of the pre-mingming period and have absolute economic benefits, but the final product is not superior to the group of asexually reproduced cuttings in Suzhou in comparison to the final product, and it is difficult to differentiate the asexually propagated tea from local teas. Moreover, it is difficult to differentiate the asexually propagated tea varieties from the local ones in Suzhou.
Dispute over blending
In the early days of Taiwan's tea competitions, when the interest of farmers was the starting point, and there was healthy competition for the producers' teas, in the years when production was insufficient, tea leaves from the same area, in multiple batches, and at different points in time of harvesting could be blended to create the layers of flavour of the Sanshia Biluochun, and due to the blending and sieving, the quality of the tea was optimised and stabilised over the years.
Because of the changes in the standards of Taiwan's official tea competitions in recent years, it has gradually become a requirement for the competition to move towards a single period of time, a single tea plantation, or even a single ball batch, and the composite flavour under the previous blending technology has been listed as the subject of impurity and defects in the evaluation.
even thoughAs a result, the flavour has become pure, and as a result, the flavour has also become monotonous.The problem of disconnecting with the actual main consumers' expectations of Sanshia Biluochun has gradually arisen.
The Craftsmanship of Sanxia Biluochun
Biluochun Green Tea is mainly made from the green heart mandarin variety, with a green appearance, many white hairs, a fine, tightly curled shape, and a clear, fresh and tasty green tea broth. The traditional production process of green tea is to stir-fry, knead and dry the tea leaves after plucking.Sanxia Biluochun Green Tea is withered for a few hours in the room during the production process..
Raw Material Harvesting
The picking of the raw materials for Sanxia Biluochun is extremely delicate, and is usually carried out early in the morning in spring, choosing to pick the leaves by hand when the weather is sunny. The picking standard is one bud and one leaf or one bud and two leaves at the beginning of their development to ensure the freshness and tenderness of the tea leaves. The timing and technique of picking have a decisive effect on the quality of Biluochun.
withered
After picking, the tea leaves will be placed in a well-ventilated room to wither naturally. During the withering process, the tea leaves will lose some of their moisture, the leaves will become softer and the aroma will gradually emerge. This step is the key to the unique aroma of Sanshia Biluochun.
lit. kill green
After withering to an appropriate level, the tea leaves are rapidly killed at high temperature to stop the enzymatic activity of the tea leaves, prevent oxidation and maintain the green colour of the tea leaves. This step is crucial to maintain the fresh flavour and bright colour of Bigelow Spring.
torture
After the tea leaves are killed, they are kneaded, a process that aims to form the spiral shape that is characteristic of Bigelow Spring. Twisting not only gives Bigelow Spring its unique appearance, but also helps to enrich the colour, aroma and taste of the tea broth.
dry
After kneading, the tea leaves will be dried. Drying not only reduces the moisture in the tea leaves, making them easier to preserve, but also further enhances the aroma of the tea leaves. Controlling the drying temperature and time is crucial to ensure the quality of Sanxia Bigelow Spring.
Finished Product Inspection and Packaging
Finally, the dried tea leaves undergo strict quality inspection and are packaged after passing the inspection. High-quality Sanshia Bigelow Spring tea is usually vacuum-packed or other packaging methods that can effectively maintain the freshness of the tea leaves.
Sanshia Biluochun for Competition
Fresh, crisp, pure and natural, it is the breeze of a summer meadow, quiet and pleasant, surprisingly, it is the pure essence of spring.
- General availability: ★★★★★
- Tea Soup Colour : ★☆☆☆☆
- Fragrance Recognition : ★★★★★☆☆☆☆
- Taste Firmness: ☆☆☆☆☆
- Sweetness : ★★★★★
Classic flavour:
- Top note: green beans, seaweed
- Middle note: bamboo leaf, soya milk
- Finish: grapefruit, fat
Biluochun Brewing Reference Values
Tea brewing ratio:
Please use 1g of tea to 120ml of hot water to scale up.
Brewing temperature:
Hot brewing method, spring tea 88 degrees up and down, winter tea can be 95 degrees.
Soaking time:
Hot brewing can be extracted in one go, about four and a half minutes (5g: 600ml).
Gongfu brewing:
Ratio 1g:40ml, 1g:50ml
Rinse gently with cooled down water for about 20 seconds each time, for four or five infusions.
Recommended equipment:
White porcelain ＞ Glassware ＞ Pottery and alabaster bottles
(see details)
Clear, bright and gelatinous, Sanxia Biluochun soup colour
(Taken on 2023.4.10 by Tai Kee Tea House)
Biluochun's tea broth is not very green, it is a transparent green colour, light and delicate, restrained and condensed, with a sweetness that is the most refreshing combination of flavours in the eyes of tea lovers, and a fresh, extracted green sweetness that is truly wonderful.
Biluochun Competition Grade
Competition tea gatherings are held in spring and winter every year. We make reference to the Three Gorges Competition Tea Regulations, so that each tea sample is subjected to objective scrutiny under the same conditions, and therefore "fixed quantity, fixed vessel, fixed temperature and fixed time" are required.
- Quantity: 3g of tea leaves
- Setter: Audit Tea Cup Capacity 150ml (White Porcelain Identification Cup)
- Temperature Setting: Boiling water 100 degrees Celsius
- Timing: Soak for 5 minutes
Evaluation Process
- Sampling code: Place a piece of 4-code number paper.
- Weighing: 200g of representative tea samples
- Tea brewing: 145~150cc of boiling water.
- Competition Soup: Cover and let stand for 5 minutes before tasting in the judging bowl.
- Appearance of tea samples: the appearance is divided into shape and colour, the shape is strip, the buds are fat, the tea is green and turquoise in colour.
- Tea Colour: Bright and shiny green, with a clear bottom of the cup.
- Smell the Tea
- Taste of Tea
- Observe the bottom of the tea leaves
- Rating
The Biluochun Competition Tea is divided into 6 grades: Grand, First, Gold, Silver, Excellent and Eliminated. In the tea newsletter, the Improvement Centre has revealed that, with reference to the standard value, it has demonstrated the collection of the first grade to eliminated products from the 108 years of Biluochun Competition Tea to explore the correlation between the composition of the tea leaves and their grades.
To further explore the difference between the Grade and Premium tea samples, the Total Reduced Sugar (TDS) of the Grade tea samples was higher than that of the Premium tea samples, and the aroma of "woody, spice and earthy flavour" were not typical aroma of Biluochun green tea, and the presence of such aroma would be far lower than the standard of the Premium tea samples.
Total polyphenols, individual catechins, gallic acid, caffeine, total free amino acids, total reduced sugars, and volatile organic compounds are integrated, which can be used as a reference for grading between different grades. Simply put, it has a sweetness in the mouth, a lively flavour and a rich aroma, and is usually high in caffeine.
Simply put, it is sweet on the palate, vibrant and aromatic, and usually high in caffeine.
The sweetness of "green grass flavour" with freshness is easier to be selected, the more distinct the floral aroma, the higher the score, and in the Taiwanese Biluochun context, it is considered to have a slight pear aroma, citrus aroma is a plus, showing the characteristics of the local varieties in the Three Gorges. The less woody, spicy and earthy flavours that are not typical of Bigelow Spring green tea, the better.
In Taiwan's Biluochun and Green Tea products, although the bud tips are also the best, they are clearly "curly" and have buds and leaves.
In brewing these leaves provide more aroma substance, as well as a full flavour profile when brewed, and Taiwan Biluochun tea has a sweeter throat, sugar cane, and sweet aftertaste, whereas mass-produced products in summer and autumn do not have the same delicate flavour profile.
In comparison to cross-strait green teas, we have recorded in theChinese Green Tea Field Notes: Longjing, Biluochun, Mao Jian, Cui Ya, Anji White TeaThe difference in appearance can be directly judged by the naked eye, as green tea from various regions of China usually puts more emphasis on the buds of young shoots, which are needle, slice or conch shaped, with more bud tips and no leaves.
Extended Reading:
- Are there any tea tree varieties in Taiwan that you don't know about?
- Top Ten Famous Teas of Taiwan
- How to brew Sakura tea? ｜Sakura Green Tea, Sakura Oriental Beauty Brewing Method
- Recommended Top 10 Supermarkets for Bottled and Canned Green Tea
- Green Diamond
- Green Tea Brewing Tips
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In this three-hour "Real Taste Seminar", the teacher will introduce the knowledge of tea leaves, selection of utensils, and classification of tea styles in a lively way; and through the tasting activity, you will expand your golden experience of sight, smell, and taste, so that you will know more about your own taste of Taiwan tea that you can recommend to your foreign friends.
Introductory Practical Class (2hrs)
- 00:00 -00:30 Introduction to Taiwanese Speciality Tea
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The series of tea courses kicked off with instructor HAN-YI arranging a series of experiential tea courses in professional fields, from understanding tea leaves, choosing utensils, brewing methods, analysing and adjusting, and staff skills, and so on.
