What are the characteristics of the aroma of Biluochun? The difference between Biluochun and Xiangbi

What are the aroma characteristics of Biluochun?

Dongting Biluochun tea tree and loquat, citrus contrast, fruit tree rhizomes are connected, leaf veins intersect, aromatic substances are diffused in the air, tea absorbs fruity aroma, and the tea flavor of Huajiao makes Biluochun inherently exude the fragrance of flowers and fruits. The aroma of high-quality Biluochun is special, in the clear tea fragrance, revealing a rich and strong aroma, smelling like the fragrance of flowers and fruits, making people intoxicated and infatuated.

In addition, the microclimate of Taihu Lake, the weathered residual soil of rocks on the East Mountain, and the long-standing local method of planting and making tea have made Dongting Biluochun sprout two unique aromatic substances, acetaldehyde and nonanal. The former is diluted and has a fruity and wine aroma, while the latter is naturally present in rose oil and citrus oil. In the Qing Dynasty, Li Ciming composed a song "Water Tune Song Head" for the unique taste of Biluochun, saying that it has both the purity of Longjing, the warmth of Wuyi tea, and the freshness of mustard mountain tea.

Biluochun tea has a natural floral and fruity fragrance, which can be said to be the signature feature of Dongting Biluochun, and the other so-called "Biluochun" does not have a fresh floral and fruity fragrance, but only fertile earth, green leaf gas or other abnormal smells, and the two can not be compared!

The tea trees and fruit trees of Biluochun are staggered, the tea absorbs the fruity flavor, and the fruit smokes the tea fragrance, so Biluochun has a special fruity fragrance. The fragrance of Dongting Biluochun is strong, because it grows in the orchard, coupled with the unique water and soil of Dongting, so the fragrance of Dongting Biluochun has the fragrance of flowers and fruits. Other Biluochun is not fragrant enough, and the new tea also has a little aroma, but there is no fragrance and fruity aroma.

The quality characteristics of Biluochun are: the cord is slender, curly into a snail, covered with hair, silver-green and faint green, fragrant and elegant, rich and sweet, fresh and fresh, and has a long aftertaste.

To taste Biluo spring tea, put 3 grams of tea leaves in a white porcelain teacup, soak the tea leaves with a little hot water first, wait for the buds and leaves later, continue to heat the water and brew for 2 3 minutes, you can smell the fragrance, watch the color, and taste it. The green and slender buds and leaves float in the cup, and the aroma comes to the nose, and after drinking, it is fresh and pleasant.

Biluochun has a strong aroma, with a floral and fruity fragrance. Biluochun tea has a special floral fragrance, Biluochun's tea trees and fruit trees are staggered, the tea absorbs the fruity flavor, and the fruit smokes the tea fragrance, so Biluochun has a special fruity fragrance.

1. The subordinate species are different.

Biluochun is to come to the mountain tea, and the fragrant Biluo flower tea.

2. The quality characteristics are different.

The appearance of the fragrant snail is exposed, the fat and curly are spiral-shaped, the inner quality is fresh and strong, the taste is fresh and mellow, the mouth source is fragrant after drinking, and the aftertaste is long-lasting; After the dry tea strips fried in the spring of Biluo, the white hao is revealed, the color is silver green, the emerald green is attractive, and it is curled into a snail.

3. The history is different.

Xiangbiluo, is the planned economy of the hundred period, Yunnan Province in order to increase the variety of agricultural and sideline products, specially go to the Biluochun production area to learn the processing technology of Biluochun, and then use the local Assam large-leaf tea basket in Yunnan to make the knowledge of the use of Biluochun's technology, the development of a kind of Yunnan green tea. In other words, Xiangbi snail is a green tea made from the tea basket of Pu'er tea; Daobiluo spring tea has a history of more than 1,000 years.

Biluochun: Xiang Biluo:

The differences are:

1. The subordinate species are different. Biluochun is a mountain tea, and fragrant Biluohua tea.

2. The quality characteristics are different. The appearance of the fragrant snail is white and exposed, the fat and curly are spiral-shaped, the inner aroma is fresh and strong, the taste is fresh and mellow, the mouth is fragrant after drinking, and the aftertaste is long-lasting; After the dry tea strips fried in the spring of Biluo, the white hao is revealed, the color is silver green, the emerald green is attractive, and it is curled into a snail.

3. The production process is different;

4. Historical origin; Xiang Biluo, is a kind of Yunnan green tea developed by Yunnan Province in order to increase the variety of agricultural and sideline products in the planned economy period, and specially went to the production area of Biluochun to learn the processing technology of Biluochun, and then used the local Assam large-leaf tea basket in Yunnan to use the process technology of Biluochun. In other words, Xiangbi snail is a green tea made from the tea basket of Pu'er tea; Biluo spring tea has a history of more than 1,000 years.

5. Value function; Biluochun effect Tea ingredients have a variety of physiological and pharmacological effects on the human body.

Biluochun is a natural green tea produced in Dongting Mountain, and fragrant Biluo is a product of Tianfu tea.

After brewing, the tea soup is tender and green, and the buds and leaves are slowly stretched, flying up and down, teaMercuryClear and green, fragrant, the taste is cool and sweet, fresh and fresh.

Biluochun. In the early years, it was produced in Wuzhong District, Suzhou City, Jiangsu Province, a famous tea and fruit intercropping area in China.

In the area of Dongting Lake in the east and west, tea trees are staggered with a variety of fruit trees and flowers, so that the tea trees and fruit trees are connected with branches, the roots and veins are connected, the tea absorbs the fruit aroma, and the tea flavor is cultivated, which cultivates the natural quality of the floral and fruity flavor of Biluochun.

Biluochun has the characteristics of tight knots, white hao revealed, silver and green color, emerald and attractive, curled into a snail, the tea soup is tender and green after brewing, the buds and leaves are slowly stretched, flying up and down, the tea is clear and green, the fragrance strikes, the taste is cool and sweet, and the freshness is fresh.

After Biluochun is brewed, the natural flowers and fruits are fragrant, which is also mixed with the fragrance and ripe chestnut fragrance, and there is a sense of sweetness after drinking, so Biluochun has the alias of "frightening fragrance" and has become one of the top ten famous teas in China. One.

As we all know, the appearance of Biluochun is slender, covered with fine hairs, after brewing, the color is tender green and bright, and there is a strong fragrance and sweetness after drinking. All tea plants grown in Xishan have this characteristic, and it is only after thousands of years of trial and selection by tea farmers that such tea varieties can be selected to meet this standard.

The tea trees planted by fruit farmers in Dongting East and West Mountains mainly include: willow leaf tea, "sauce plate head", "chai tea" and other small-leaf tea tree species, small-leaf tea bud leaves, fine leaves, short internodes and germinating clouds, "Biluochun" from green, sweet a kind of green, with the characteristics of "beautiful shape, bright color, fragrant and green", the fruit varieties of small-leaf tea trees in Dongting Mountain have been passed down from generation to generation, and it is one of the good varieties that create "Biluochun", which is the result of thousands of years of experience and experiments. It's just that the yield of these tea plants is a bit low.

These three varieties are the best varieties of Biluo spring tea in terms of appearance, aroma and taste, and the Biluo spring tea awarded by Kangxi is the representative of these three varieties, and the young branches of these three tree species are slightly longer and lighter.

In recent years, in order to increase the trend of production and income, tea farmers have begun to introduce new varieties, such as Zhejiang Longjing No. 43, Wuniuzao, Fuding Dabai and other large-leaf tree species from other provinces. However, Biluochun made with these large-leaf teas is not as good as Biluochun made with local traditional tea varieties. Although it looks more beautiful and hairy than traditional small-leaf tea, the taste is not as good as that of traditional small-leaf tea, and the soup color is not as good as that of traditional small-leaf tea.

In the long run, the traditional small-leaf tea of Dongting Mountain is the most suitable for the soil and climate of Xishan, which is suitable for the production of Dongting Lake Biluo Spring Tea.

It is true to study the high-quality varieties of small-leaf tea in Dongting Mountain through scientific methods and green technology, and then cultivate the best tea varieties through scientific and technological means, which is the king and the right direction. It is obviously unscientific to look for high-quality varieties among the ancestral tea varieties and promote and update them, while the method of introducing them at the provincial level is obviously unscientific.

The most suitable varieties are: willow leaf tea, sauce plate head, chai tea and other small leaf varieties of tea, the biggest feature is that the color is green and bright, white and clothed, curled into a snail, the bottom of the leaf is fat and tender.

Biluochun is characterized by tight knots, curly like a snail, white and dewy, silver-green hidden green, leaf buds are young and tender, the tea taste is slowly stretched after brewing, flying up and down, its soup color is green and clear, the fragrance strikes people, the taste is cool and sweet, fresh and fresh.

Biluochun is a traditional Chinese tea, one of the top ten famous teas in China, belonging to the green tea category, with a history of more than 1,000 years. Biluochun is produced in the East Dongting Mountain and West Dongting Mountain (now Wuzhong District, Suzhou) area of Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called"Dongting Biluochun"。