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First Grade Dragon Well Green Tea vs. Biluochun Green Tea: A Premium Comparison

When it comes to premium Chinese green teas, two names stand out: First Grade Dragon Well (Longjing) Tea and Biluochun Green Tea. Both are celebrated for their exquisite flavors, rich histories, and meticulous production processes. This article delves into a detailed comparison of these two iconic teas, covering their origins, production methods, flavor profiles, brewing techniques, and market values.

Origins and History

First Grade Dragon Well (Longjing) Tea

Dragon Well Tea, or Longjing, hails from the picturesque region of Hangzhou in Zhejiang Province, China. Its history dates back over 1,200 years, with the tea gaining imperial favor during the Qing Dynasty. The name “Dragon Well” originates from a local well that was believed to be inhabited by a dragon. The tea is primarily grown around West Lake, where the unique microclimate, fertile soil, and misty conditions contribute to its distinctive quality.

Biluochun Green Tea

Biluochun, meaning “Green Snail Spring,” is produced in the Dongting Mountain region of Jiangsu Province. Its history is slightly shorter than Longjing’s, with records tracing back to the Ming Dynasty. The name reflects the tea’s spiral shape, resembling snail shells, and its early spring harvest. The tea gardens are often interspersed with fruit trees, which impart a subtle fruity aroma to the leaves.

Production Process

First Grade Dragon Well Tea

The production of First Grade Dragon Well Tea is a labor-intensive process that emphasizes precision and timing. The tea is hand-picked during early spring, typically before the Qingming Festival (around April 5th). Only the youngest, most tender buds and leaves are selected. The leaves are then pan-fired in large woks to halt oxidation, a step that requires skilled artisans to control the temperature and pressure meticulously. The final product is flat and smooth, with a vibrant jade-green color.

Biluochun Green Tea

Biluochun’s production is equally meticulous. The tea is harvested even earlier than Longjing, often in late March, to capture the freshest buds. The leaves are carefully rolled into tight spirals during processing, which helps preserve their delicate flavors. Like Longjing, Biluochun is pan-fired, but the rolling step sets it apart. The tea’s signature appearance—tiny, curled leaves covered in fine white hairs—is a testament to its artisanal craftsmanship.

Flavor Profile

First Grade Dragon Well Tea

Dragon Well Tea is renowned for its mellow, chestnut-like sweetness and a subtle vegetal undertone. The first-grade variety offers a clean, refreshing taste with a lingering aftertaste known as “hui gan.” The liquor is bright and clear, with a smooth, almost buttery mouthfeel. High-quality Longjing has a pronounced aroma reminiscent of fresh-cut grass and toasted nuts.

Biluochun Green Tea

Biluochun is celebrated for its floral and fruity notes, often described as a blend of orchid, peach, and citrus. The tea has a lighter body compared to Longjing but boasts a more complex aroma. The presence of fruit trees in the tea gardens infuses the leaves with a natural sweetness. The after