Taiwan Biluochun Green Tea is produced in Sanxia District, New Taipei City, and is a non-fermented green tea. It is made from the Qingxin Ganzai tea cultivar. By adapting the pan-firing and drying processes to the local climate, its flavor profile and brewing methods have evolved to become distinct from mainland Chinese Biluochun.
Taiwan's Signature Biluochun Tea
Inspired by Chinese Biluochun, Taiwan’s version has developed over the past 50 years into something quite different from the Biluochun found in China’s Dongting region. The biggest difference lies in the tea cultivar: Taiwan uses its unique Qingxin Gan tea trees, resulting in a smoother taste. Visually, Taiwan’s leaves are larger and mostly processed into strip shapes, whereas Chinese Biluochun typically uses smaller leaves shaped into tight curls.
How to Brew Taiwan Biluochun Tea
As a green tea, Taiwan Biluochun should not be brewed with excessively hot water. The ideal temperature is between 75°C and 80°C. Water that is too hot can easily damage beneficial compounds and bring out bitterness. When pouring water, it is best to aim along the inside rim of the cup or pot rather than pouring directly onto the tea leaves. Any type of teaware works well. Use a tea-to-water ratio of 1:50—for example, 2 grams of tea for a 100ml teapot. Steep for 2 minutes for the first brew, and add 1 minute for each subsequent steep. It can be brewed about 3 to 4 times.
In addition to hot brewing, Biluochun is also great for cold brewing. Cold brewing takes longer, so you can use less tea. For a 500ml water bottle, about 5 grams of tea is plenty. Put it in the refrigerator overnight and grab it before heading out—it’s perfect for work or on-the-go enjoyment.