Appreciation

Year: 2025
Grade: Top Rare, selecting only single buds.
Producer: Yan Jielong,  ICH inheritor of Xishan, Taihu Lake
Origin: Authentic Biluochun tea country of origin Suzhou Taihu West Mountain. The roots of tea trees intertwine with those of loquat, bayberry, citrus, and other fruit trees, and the soil is rich in humus. Combined with the humid air of Taihu Lake and the temperature difference between day and night, this creates a natural endowment where "tea absorbs the fragrance of fruit and flowers infuse the tea with flavor."
Variety: Wild population
Process:
Harvesting: Picked before Qingming Festival. Only single buds are used, and it takes 60,000 to 80,000 buds to make one pound of tea.
Traditional stir-frying: The traditional hand-stirred stir-frying process involves seven steps, including blanching, kneading, shaping into balls to reveal the fine hairs, and drying over a low flame.
Secondary drying : The process involves two drying cycles. The initial drying temperature is 100-120℃, and the secondary drying temperature is reduced to 80-90℃, which strictly controls the moisture content to below 7%, locking in the aroma and extending the shelf life.

Appearance : The dry tea leaves are as thin as copper wire, curled into spirals, silvery-green with a hint of emerald, and covered with more than 95% white down. The top grade tea has one bud and one leaf just beginning to unfold, with the bud longer than the leaf.

Scent : The aroma has distinct layers:

• Dry tea aroma : A delicate floral and fruity fragrance with a hint of honey, mixed with the unique aroma of loquat blossoms and bayberry leaves.
• Hot aroma : Within 30 seconds of brewing, a strong fragrance of orchid and honey wafts up, mixed with the refreshing taste of green tea.
• Warm aroma : After the tea soup cools down a bit, the floral and fruity aroma gradually turns into an elegant peach and chestnut aroma, which lasts for a long time.
• Cold sniff : The leaves still retain a lingering fragrance, presenting a faint aroma of ripe fruit and fresh herbal scent.

Color Observation: 

• Tea Liquor color : tender green and bright, with a slight "fuzzy" appearance.
• Infused Leaves : Buds and leaves are fresh, intact, and pale yellowish-green, with clear leaf veins visible. When gently squeezed between fingers, they feel soft and elastic.

Taste : At the moment it touches the palate, the fresh and crisp sensation is like "mountain spring cleansing the tongue". The subtle astringency of tea polyphenols balances perfectly with the sweet freshness of theanine, followed by a lingering sweetness welling up from the base of the tongue, lasting long and gently.