Bi Luo Chun is a famous green tea grown in the Eastern and
Western Dongting Mountains at
Taihu Lake,
Suzhou, China. To obtain the special quality of the world-renown "Bi Luo Chun" tea, the traditional hand making skills have to be followed. The making of Bi Luo Chun tea is in seven steps, namely, "picking, selecting, spreading for dry up, high temperature water remoistening, rolling teas to curled shapes, roasting to show white tea hairs, and eventually drying with mild heat". The main points of making top quality Bi Luo Chun tea are “picking the leaves at the earliest possible time, making sure leaves picked are tender and removed of old leaves at the selecting stage" and "keeping constant kneading of tea leaves when they are fried in the wok, completing the making of tea through kneading-frying technique before they leaves the wok”.
Bi Luo Chun Tea made with the traditional method gives an appearance of “curled leaves resembling a snail with abundant tea hairs found atop, in dark green while fresh green spotted”, and has a flavor of “fragrant and sweet taste at one sip of the jade blue soup, and a long refreshing aftertaste”. Bi Luo Chun tea is known to many by virtue of its shape, color, aroma and taste, and there is a saying going like this: Bi Luo Chun Tea offers threefold luxury (color, fragrance and taste) and tenderness (tender tea sprouts).
Inheritor of National Intangible Cultural Heritage Taohuwu Woodcut Prints: Shi Yuewen. 
