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China National International Cultural Trade Base (Sanya)

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Biluochun tea making technique inheritor (intangible cultural heritage)

Yan Jielong

Born in Taihu Dongshan, Wuxian County, Suzhou City
Representative inheritor of the intangible cultural heritage of Biluochun tea making technique in Wuzhong District, Suzhou City.
He is currently the president of the tea industry association in Dongshan Town, Taihu Lake, the original production area of ​​Biluochun tea.

Born into a family of tea farmers, Yan Jielong has a deep affection and inextricable connection with his hometown's Biluochun tea.
Representing the highest level of Suzhou Biluochun tea-making techniques, he won the National Special Prize in the National Handmade Tea Making Competition.

Emerald greenery adorns Dongting Lake, while the fragrance of Biluochun Mountain wafts through the air.

Yan Jielong began learning from a master craftsman at the age of 16.
Inheriting the ancient stir-frying techniques of Biluochun tea for over 300 years,
Hands never leave the tea, pot never leaves the tea, one bud and one leaf, remove the root and keep the leaf.

Stir-frying in an earthen stove and heating with fruitwood.
Hands toss, stir, shake, knead, and twist in a 300-degree wok...
Made strictly according to traditional ancient techniques.

Good Biluochun tea requires not only strict requirements on raw materials, but also stringent requirements on the stir-frying process.

Top-grade Biluochun tea uses only the most tender buds, which are then hand-stirred.
Only in this way can the best aroma and flavor of Biluochun tea be captured at the most perfect moment.

The stir-frying process is both simple and complex.
Only tea masters who are fully committed to their craft
Only then can they use their own hands and eyes,
Perceive the optimal heat level for stir-frying Biluochun tea.
Too much heat will make it taste bitter, while too little heat will make it taste bland.
If left too long, the fragrance will become disordered; if left too short, the fragrance will become weak.

Most tea fryers who have mastered the traditional frying method are over 50 years old, and there are very few of them left.
Because they need to collect 108,000 extremely tender young shoots,
Only then can one pound of Biluochun tea be made.

The manufacturing process is also very complex and arduous.
It has been known as "bitter tea" since ancient times.
Most young people are unwilling to learn the complicated and laborious traditional stir-frying methods.

Biluochun tea, personally crafted by Master Yan Jielong
Meticulously crafted, with excellent color, aroma, and taste. Yan Jielong and some master craftsmen feel an increasing urgency to pass on the traditional techniques of stir-frying Biluochun tea. They record the stir-frying methods by making short films and hope to open a school in the near future to explore flexible and interesting teaching methods, pass on their lifelong skills to more and more young people, and ensure that the ancient techniques with a history of more than 500 years are passed down from generation to generation.


Biluochun Tea, a Non-Heritage Tea of ​​Daya Hall, Personally Made by Master Yan Jielong

Large tin can, 250g/can

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