Green tea. Biluochun is named after its shape resembles a spiral. After brewing, the tea water is silvery green, fragrant and refreshing. Biluochun is a well-known green tea at home and abroad. It has been a treasure of tea since ancient times and was listed as a tribute in the Tang Dynasty. Suzhou Dongting Biluochun tea is made entirely from young buds.

Biluochun uses the tea produced in the east and west Dongting Mountains on the shores of Taihu Lake in Wuxian County, Jiangsu Province as the best. Biluochun cords are tightly knotted and curled like a snail, with a uniform layer of fine white hair on the edge. Soaked in boiling water, it looks like snowflakes flying in the cup, slowly stretching into buds and leaves. Grades of Biluochun:

Dongting Biluochun's national standard Biluochun tea is divided into five grades: special first grade, special second grade, first grade, second grade, and third grade. The temperature of the frying pan, the amount of leaves added, and the degree of force increase as the level decreases. That is to say, if the pot temperature is low, the pot temperature will be high, more leaves will be thrown in, and the force will be heavier when shaping.

The finest Biluochun is silvery white and emerald, with long and slender cords, curled into a snail, and covered with pekoe. After brewing, the soup is green and clear, with a rich aroma, a fresh and mellow taste, and a long-lasting sweet aftertaste. The inferior Biluochun is black in color, covered with green hair, dull, has no fragrance after brewing, and the soup is yellow and dark like overnight stale tea.