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First Grade Dragon Well Green Tea vs. Biluochun Green Tea: A Comparative Guide

Green tea enthusiasts often find themselves torn between two of China’s most celebrated varieties: First Grade Dragon Well (Longjing) Tea and Biluochun Green Tea. Both teas boast rich histories, unique flavors, and distinct production methods. This guide delves into their differences, helping you decide which one suits your palate.

Origins and History

First Grade Dragon Well Tea (Longjing) hails from the West Lake region in Hangzhou, Zhejiang Province. Its history dates back over 1,200 years, with legends attributing its name to a dragon residing in a local well. Emperors of the Qing Dynasty revered Longjing, cementing its status as a “tribute tea.”

Biluochun Green Tea, on the other hand, originates from Dongting Mountain in Jiangsu Province. Its name translates to “Green Snail Spring,” referencing its tightly coiled leaves resembling snail shells. Biluochun’s history spans over 1,000 years, with records suggesting it was a favorite among scholars and poets during the Tang Dynasty.

Appearance and Aroma

First Grade Dragon Well Tea is characterized by its flat, sword-shaped leaves with a vibrant jade-green hue. When brewed, it emits a delicate, chestnut-like aroma with subtle floral undertones. The leaves unfurl gracefully, showcasing their uniformity and high-quality processing.

Biluochun stands out with its spiral-shaped leaves, resembling tiny green snails. The tea’s aroma is intensely fruity and floral, often compared to orchids or ripe peaches. Its appearance is more intricate, with silver-white hairs covering the leaves, indicating youthful buds.

Flavor Profile

Dragon Well Tea offers a mellow, sweet flavor with a lingering aftertaste. Notes of fresh grass and toasted nuts dominate, with a clean, refreshing finish. Its low astringency makes it approachable for green tea newcomers.

Biluochun delivers a bolder, more complex taste. The initial sip reveals a bright, vegetal sharpness that mellows into sweet, fruity notes. Its higher caffeine content contributes to a slight bitterness, balanced by its natural sweetness.

Production Process

Dragon Well Tea Processing

1. Harvesting: Only the youngest buds and first leaves are picked in early spring.

2. Withering: Leaves are spread thinly to reduce moisture.

3. Pan-frying: Artisans hand-fry leaves in iron woks at precise temperatures to halt oxidation.

4. Shaping: Leaves are pressed flat against the wok’s surface, creating their signature shape.

5. Drying: Final drying ensures moisture content below 5%.

Biluochun Tea Processing

1. Harvesting: Ultra-fine buds are picked before Qingming Festival.

2. Withering: Brief outdoor withering preserves freshness.

3. Kill-green: Quick heating deactivates enzymes.

4. Rolling: Leaves are hand-rolled into tight spirals.

5. Drying: Low-temperature drying locks