China News Agency, Suzhou, October 13th, title: "Little family" Biluochun has great prospects

　　China News Agency reporter Zhong Sheng

　　Suzhou folk gave Biluochun tea a popular and straightforward name - scary and fragrant.

　　Different from the way of planting tea trees in the mountains and plains in other places, Suzhou people planted Biluochun tea trees cross-planted with fruit trees such as loquat and bayberry, so that the tea has a natural sweetness and fragrance of fruit.

　　Although Biluochun tea is small, it has great potential.

From planting to frying, it contains the wisdom of Jiangnan people.

　　The planting history of Biluochun tea in Suzhou can be traced back to the period of the Jin and Northern and Southern Dynasties. Lu Yu, the "tea saint" of the Tang Dynasty, recorded it when he wrote the Book of Tea.

　　Ye Guoping, secretary general of the Dongting Mountain Biluochun Tea Industry Association in Wuzhong, Suzhou City, told a reporter from China News Agency that Dongting Dongshan and Xishan, the production areas of Dongting Mountain Biluochun tea, are located in Taihu Lake, with beautiful environment and pleasant ecology, abundant water and soil conditions and warm climate. Suitable for tea planting.

　　The Dongting Mountain Biluochun tea made by the traditional picking method has the appearance of "slender cords, curled into snails, hairs all over the body, silver green and green", and has the characteristics of "green soup color, elegant fragrance, refreshing and sweet entrance, and endless aftertaste". endoplasm.

　　The tea farmers carried baskets on their backs and picked green tea leaves with dewdrops.

After manual picking, it goes through four processes: high temperature fixing, hot kneading, forming, kneading and drying.

Fragrant Piao at home and abroad of Suzhou Dongting Mountain Biluochun tea is completed.

　　"The hand does not leave the tea, the tea does not leave the pot, stir fry while kneading, stir fry with kneading, operate continuously, and serve."

　　In 2011, Wuzhong District's green tea production skills (Biluochun production skills) were included in the third batch of representative projects of national intangible cultural heritage; in 2020, Jiangsu Wuzhong Biluochun tea and fruit compound system was included in the fifth batch by the Ministry of Agriculture and Rural Affairs of China List of important agricultural cultural heritage in China.

As a result, Biluochun tea has become the first national-level "double heritage" agricultural product in Jiangsu Province.

　　The water and soil of Suzhou has created Biluochun with excellent shape and taste, and the curling tea fragrance of Biluochun has also subtly shaped the unique temperament of Suzhou people.

　　After the reform and opening up, Suzhou has achieved rapid economic and social development by actively undertaking the spillover effect from surrounding areas.

　　In addition to drinking, the people of Suzhou, who are delicious and good at eating, also use Biluochun tea in their dishes.

Lin Jie, the head of Deyuelou, a time-honored restaurant in Suzhou, said that when Biluochun is made into tea juice and cooked with fresh river shrimp, the sweetness of the river shrimp is intertwined with the fragrance of Biluochun. A special dish.

　　In recent years, the origin of Dongting Mountain Biluochun tea has been included in the Suzhou Ecological Conservation Development Experimental Zone, and the requirements for the use of chemical fertilizers and pesticides by tea farmers have also increased accordingly.

Monitoring data from Wuzhong District Agriculture and Rural Affairs Bureau shows that in the past five years, the use of chemical fertilizers and pesticides in the Taihu Lake area has decreased by 20% in total, while the use of organic fertilizers has increased accordingly.

　　According to Yan Jielong, the "master of Chinese tea making" and the director of Suzhou Dongshan Yufeng Tea Factory, these measures make Biluochun tea more fragrant and further promote the development of Dongting Mountain Biluochun in a green and organic direction.

Wuzhong District has also developed Biluochun-themed tourist routes in a timely manner to promote Biluochun tea culture through the combination of agriculture and tourism.

　　At the same time, Suzhou City has successively formulated a series of standards such as "Guidelines for the Inheritance of Suzhou-style Traditional Culture Dongting (Mountain) Biluochun Tea Production Techniques", which have stricter and more standardized requirements for the quality and frying techniques of Biluochun tea.

With unique ecological environment, green production process, refined management methods, harsh selection of fresh leaves, and standardized production techniques, Suzhou's "Little Home Biluo" starts from Dongting Mountain and moves to a larger world step by step.

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