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Follow on Google News | For All The Tea In Suzhou: Biluochun Tea Culture & Tourism Festival Officially StartsBy: PHG Consulting Travelers who want to join in on the tea picking process can visit a number of tea plantations within the Taihu Lake region and experience the entire process from bud to glass. A popular destination is Rain Flower Resort (Rain Flower Scenic Region, Dongshan Town, Wuzhong District, Suzhou City) which offers a program for approximately US$30 that includes an entrance fee, tea picking, tea roasting, and a presentation of Biluochun tea. Visitors wishing to attend the Biluochun Tea Culture and Tourism Festival can partake in the celebration of the harvest, watch folk art performances, and munch on traditional treats. Biluochun literally translates to “Green Snail Spring,” getting its name from its green color and its snail look. It has been popular since the Ming Dynasty and has a history of more than 1,000 years. Biluochun is one of the most famous green teas in China and one of the top 10 Chinese teas. The tea quality is divided into seven levels, with the first level, Supreme I, representing the best quality because it contains the smallest Biluochun leaves, and known for its five outstanding characteristics: Biluochun’s exclusiveness comes from the hand-picking harvest method and hands-on process used to prepare the leaves. While most green teas use three parts of the tea plant when harvested -- the bud and the two leaves that follow -- Biluochun only uses two parts of the leaf -- the bud and the first leaf. This makes this tea very precious and limits production as more tea leaves are needed to harvest and brew a single cup. The top parts of the tea plant, the bud and the first leaf, are considered the “freshest” The traditional method of brewing Biluochun tea is a detailed three-step process, with a quick guide as follows: •Preheat the glass by filling it halfway with water that has been boiled to a temperature of 80°C (176°F). Tilt the cup slightly so that the water creeps up the side, and then rotate it so the inside gets wet on all sides. Then, pour the water out. •Refill the glass with hot water until it is approximately 80 to 90% full, and then add one to two teaspoons of Biluochun leaves. The leaves will sink to the bottom, leaving the tiny white hairs at the top. Let the tea steep for one to two minutes, and then enjoy. •As the tea is finished, refill the glass with hot water at the same temperature as before, and let it steep for three minutes each time. Three to five infusions can be enjoyed from each serving of leaves. With each additional brew, the leaves will open up further, slightly changing the taste. Editorial Note: Images available on request About Suzhou Suzhou, the "Venice of China," is known for its elegant stone bridges, canals, flowing water, and noteworthy architecture. Located in the center of the Yangtze River Delta, approximately 70 miles west of Shanghai, Suzhou is one of the oldest cities in the Yangtze Basin dating back more than 2,500 years. The city boasts the beautifully manicured Classical Gardens of Suzhou, many of which have been designated a UNESCO World Heritage Site. Each year, millions of tourists travel to Suzhou to experience the destination’ Travel to Suzhou is easily accessible via three convenient area airports with non-stop flights from North America: Shanghai Hongqiao International Airport (SHA) offers bullet train service to Suzhou, which is approximately a 50-mile, 30-minute trip; Pudong International Airport (PVG) is approximately 65 miles from Suzhou, an hour and half drive; and Sunan Shuofang International Airport (WUX) is approximately 14 miles from Suzhou, a 30 minute drive. End
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