Biluochun Black Tea - "Big Leaf Black Tea from Southwest China"
Compared with its green tea, Biluochun black tea maintains its original floral and fruity aroma, which is more peaceful and elegant, as well as its unique curly shape like a snail, and its taste is more mellow and thicker.

Tea produce process
1. Wither:
Spread the buds and leaves evenly under certain temperature and humidity conditions to moderately promote the enzyme activity of the tea leaves, dissipate part of the water, cause the stems and leaves to wilt, the color is dark green, and the grass gas is lost. Withering takes five hours to form the raw materials of Biluo black tea.
2. Kneading;
The kneading room (kneading machine) requires that the room temperature be kept at 20~24 degrees, and the temperature is 85~90% ideal. In summer and autumn, in the case of high temperature and low humidity, measures such as watering, spraying, hanging curtains, and shady sheds are required to reduce Room temperature, increase the humidity, prevent excessive water loss during the rolling and screening process, and maintain a certain water content in the rolling leaves.
3. Fermentation:
Put the rolled tea leaves in bamboo baskets, wooden barrels, dustpans or special fermentation beds, press them firmly, cover them with a thick damp cloth, place them in the sun, and use their heat to promote fermentation until the color of the tea leaves turns red and emits light. Tea fragrance. The fermentation time of tea leaves is generally 3-5 hours for spring tea and 2-3 hours for summer tea.
4. Dry
After the tea leaves are moderately fermented, tea farmers will stop the fermentation of the tea leaves by drying them. In ancient times, tea farmers generally stopped fermentation by placing the tea leaves in the sun to expose them to the sun. If they encountered rainy weather, they would bake them with charcoal fire until 50 to 60 percent dry.

Tea Information
1. Produced in Kunming, Yunnan Province
2. Yunnan Biluochun belongs to the large-leaf species, and the taste is better and stronger
3. The dried tea is curled like a snail, and the buds and leaves are tender and even
4. Biluochun black tea contains various compounds such as caffeine, inositol, folic acid, pantothenic acid and aromatic substances, as well as tea polyphenols and vitamin C

Tea History
Biluochun is a traditional Chinese famous tea and one of the top ten famous teas in China. It belongs to the green tea category and has a history of more than 1,000 years.
It was listed as a tribute in the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". Advanced Biluochun tea needs 60,000 to 70,000 tea buds for 0.5kg dry tea. After frying, the dried tea sticks are tightly knotted, the Pekoe is exposed, the color is silver green, the green is attractive, and it is curled into a snail. It is produced in spring, hence the name "Biluochun".
After the tea is brewed, the white clouds roll over in the cup, and the fragrance enters. It is a famous tea in China.

Tea Map
Kunming, Yunnan Province