iTeaworld
2026 Biluochun First Flush Spring Green Tea 50g
$45.99 USD
Unit price perBiluochun is one of China’s most delicate and aromatic green teas, traditionally grown around Dongting Mountain in Jiangsu. This edition is First Flush — the very first picking of early spring, harvested just as the tea trees awaken from winter dormancy.
Picked to the fine standard of one bud with one tender leaf, the tiny, downy shoots are hand-rolled into tight spirals. After resting through winter, the young buds naturally accumulate nutrients and higher amino acid levels, giving the tea its signature fresh, lively, and gently sweet character.
As the leaves unfurl in water, they release a soft floral fragrance — capturing the light, vibrant spirit of spring.
2026 Biluochun First Flush Spring Green Tea 50g
$45.99 USD
Unit price perNOTE: The 2026 First Flush Biluochun is available for pre-order.
Biluochun is one of China’s most delicate and aromatic green teas, traditionally grown around Dongting Mountain in Jiangsu. This edition is First Flush — the very first picking of early spring, harvested just as the tea trees awaken from winter dormancy.
Picked to the fine standard of one bud with one tender leaf, the tiny, downy shoots are hand-rolled into tight spirals. After resting through winter, the young buds naturally accumulate nutrients and higher amino acid levels, giving the tea its signature fresh, lively, and gently sweet character.
As the leaves unfurl in water, they release a soft floral fragrance — capturing the light, vibrant spirit of spring.
Harvest Time: Expected in early April 2026
Tea Variety: Jiukeng variety (~30-year-old, locally grown, seed-propagated tea trees)
Picking Standard: One bud with the first tender leaf
Origin: Linwu Village, Jinting Town (formerly Xishan Town), Wuzhong District, Suzhou, China
Tea Garden Elevation: 300–400 meters
Tea Master: Wu Peizhong
Aroma: Floral with subtle fruity notes
Taste: Fresh, lively, lightly sweet
Texture: Soft and delicate
Finish: Fragrant and refreshing
Flavor notes for reference only.
2026 harvest not yet released.
There are two main types of Biluochun tea plants: "heirloom varieties" and "new varieties." In the core production area—Dongshan and Xishan in Suzhou—the main player is a family called Qunti Variety.
What is Qunti Variety? It's an heirloom tea population grown from seeds naturally over generations. Think of it like a natural forest—every tree is slightly different. Because of this genetic diversity, the tea has richer, more complex flavors. Local farmers even give them nicknames based on leaf shape: narrow-leaf ones are called "Willow Leaf Tea," and slender ones are called "Bamboo Shoot Tea."
Jiukeng Variety is one of the most famous representative of this family.
Jiukeng is a place name. It means "mountains surrounding a valley where streams gather" —the perfect place for growing great tea.
Jiukeng Variety's characteristics:
Rich in flavor compounds—bold taste, layered aroma
Sprouts late, low yield—requires patience
Jinting Town (Dongting Mountain – Xishan) is a protected origin area for Biluochun tea. The entire region grows tea, and Linwu Village is one of its most important tea-producing areas.
The village is surrounded by water on three sides and sits next to Taihu Lake. The wide lake, morning mist, and moist air create a gentle and humid climate.
The tea gardens are located on mountain slopes at an altitude of 300–400 meters. This elevation is considered the ideal growing zone for Biluochun tea trees. The higher altitude brings a noticeable difference between day and night temperatures, along with frequent mist. These conditions slow down the growth of the tea trees, allowing the leaves to become thicker and develop richer nutrients, resulting in deeper and more complex flavors.
Master Wu Peizhong, born in 1963 in Jinting Town — the heart of Biluochun production on the western side of Dongting Mountain — comes from a family of tea farmers.
He has been involved in every step of tea-making since childhood and became an independent tea master at 26. With over 30 years of hands-on experience, he continues to craft Biluochun using traditional methods, preserving the authentic flavor of its birthplace.
Gaiwan Brewing Method
Water Temperature: 80–85°C (176–185°F)
Tea-to-Water Ratio: 1:30–1:50 (e.g., 5g tea : 150ml water)
Adjust the ratio according to your personal taste preference.
Brewing Steps：
1. Warm the gaiwan with hot water.
2. Add the tea leaves.
3. Pour in water and steep for 10–15 seconds for the first infusion.
4. Gradually increase steeping time for each subsequent brew.
Re-steeping: 4–5 infusions.
The 2026 First Flush Spring Green Tea is available for pre-order.
Orders are expected to ship in sequence between April 20–25, based on purchase time.
As first-harvest tea is highly influenced by weather conditions, the exact picking schedule may vary. Our tea gardens are located at higher elevations, and the trees are mature, locally grown varietals, which naturally sprout later than standard plantations. This year’s harvest is expected to begin around April 15.
After picking, the tea requires careful processing, refining, packaging, and transportation, which takes additional time.
Thank you for your understanding and patience as we prepare this year’s fresh spring harvest.
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