Unveiling the Mysterious Production of Biluochun
Biluochun, a gem among green teas, owes its unique charm to a meticulous production process that is deeply intertwined with the environment around Taihu Lake. This process not only shapes its flavor but also preserves the essence of the tea leaves.
Plucking the Precious Leaves
The first step in creating Biluochun is the careful selection of tea leaves. Skilled tea pickers usually harvest the leaves in early spring when they are at their tenderest and most vibrant. The pickers focus on the young buds and the first few leaves, as these parts contain the highest concentration of flavors and nutrients. The picking process is a delicate art, requiring precision and speed to ensure that only the best leaves are chosen. The leaves are often plucked before the sun fully rises to capture their freshness. This is crucial as the early morning dew still lingers on the leaves, adding a touch of natural moisture and enhancing the overall quality of the tea.
Withering: A Natural Transformation
After picking, the leaves undergo withering. This process allows the leaves to lose some of their moisture content naturally. They are spread out in a well - ventilated area, usually in a thin layer, to ensure even air circulation. The gentle breeze from Taihu Lake and the surrounding environment play an important role during this stage. The withering process not only reduces the water content but also initiates the breakdown of certain compounds in the leaves, setting the stage for the development of the tea's unique flavor. It's a slow and gradual transformation that gives the leaves a more pliable texture and intensifies their natural aroma.
Rolling: Shaping the Biluochun's Signature Form
Rolling is a key step that gives Biluochun its characteristic curled shape, resembling a snail. The withered leaves are carefully rolled either by hand or using specialized machinery. The pressure applied during rolling is carefully controlled to ensure that the leaves are evenly shaped without being damaged. This process further breaks down the cell walls of the leaves, releasing more of the internal juices and flavors. As the leaves are rolled, their natural oils are also spread evenly, which contributes to the tea's rich and complex flavor profile. The curled shape also helps to preserve the tea's freshness and flavor during storage and brewing.
Drying: Sealing in the Flavor
The final step in the production of Biluochun is drying. The rolled leaves are dried at a relatively low temperature to remove the remaining moisture while preserving the delicate flavors. The drying process is usually carried out in a controlled environment, often using hot air or sunlight in a way that doesn't over - expose the leaves. This step is crucial as it stabilizes the tea's quality and ensures that the flavors are locked in. Once dried, the Biluochun tea is ready to be packaged and sent to tea lovers around the world, carrying with it the essence of Taihu Lake and the craftsmanship of its production.