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First Grade Longjing Tea vs. Biluochun Green Tea: A Comparison

Green tea enthusiasts often find themselves torn between two of China’s most celebrated varieties: First Grade Longjing Tea (Dragon Well) and Biluochun Green Tea. Both teas boast rich histories, unique flavors, and distinct production methods. This article delves into the differences and similarities between these two premium green teas, helping you decide which one might suit your palate best.

Origins and History

First Grade Longjing Tea, also known as Dragon Well Tea, hails from the picturesque region of Hangzhou in Zhejiang Province. With a history dating back over 1,200 years, Longjing is often referred to as the “National Tea of China.” Its name, “Dragon Well,” comes from a local legend about a dragon residing in a well near the tea fields. The tea gained imperial favor during the Qing Dynasty and remains one of China’s most prized teas today.

Biluochun Green Tea, on the other hand, originates from Dongting Mountain in Jiangsu Province. Its name translates to “Green Snail Spring,” referring to the tea’s tightly curled leaves resembling snail shells and its early spring harvest. Biluochun has a slightly shorter history, dating back to the Ming Dynasty, but it quickly rose to prominence as one of China’s top ten teas.

Appearance and Aroma

The visual and olfactory characteristics of these teas differ significantly:

First Grade Longjing Tea

Longjing leaves are flat and smooth with a distinctive jade-green color. The highest grade features uniform, whole leaves without stems or broken pieces. When brewed, it releases a delicate, chestnut-like aroma with subtle floral notes.

Biluochun Green Tea

Biluochun is easily recognizable by its tightly spiraled leaves that resemble snail shells. The leaves are covered with fine white hairs, giving them a slightly fuzzy appearance. Its aroma is more intense than Longjing, with pronounced fruity and floral notes, often described as reminiscent of orchids or peaches.

Flavor Profile

The taste experience of these two teas showcases their fundamental differences:

First Grade Longjing Tea

Longjing offers a mellow, smooth taste with a sweet aftertaste. The flavor profile is well-balanced, featuring vegetal notes with a distinctive chestnut undertone. High-quality Longjing has a lingering sweetness that develops in subsequent infusions.

Biluochun Green Tea

Biluochun presents a bolder, more robust flavor with a slightly astringent edge. The initial taste is fresh and brisk, followed by complex fruity and floral notes. The tea has a distinctive “hui gan” (returning sweetness) that appears after swallowing.

Production Process

Both teas undergo meticulous production, but their methods differ:

Longjing Tea Processing

1. Harvesting: Only the youngest buds and one or two leaves are picked in early spring

2. Fixation: The leaves are pan-fired in woks at high temperatures to stop oxidation

3. Shaping: Artisans press and flatten the leaves against the hot wok surface

4. Drying: Final drying ensures proper moisture content

Biluochun Tea Processing

1. Harvesting: Extremely tender buds with one tiny leaf are collected

2. Fixation: Quick