Extremely high quality green tea originating from the Tai Hu lake in the Chinese province of Jiangsu, ranking amongst the ten best known Chinese teas. The gathering time of this tea lasts only one month, from the spring equinox until approximately 20 April. One bud is picked with one list, and gathering takes place exclusively during the morning. In the afternoon and evening the tea is roast, processing is exclusively by hand. At the same time as roasting the tea is crumbled and dried. The processed leaves are small, slim, plumed and convoluted, with a fresh green colour and at this size are imperceptible to the touch. Dong Ting Shan today is a protected natural reserve, and only tea gathered in its eastern and western regions may be considered true Dong Ting Bi Luo Chun. The rich, yellow infusion is very intense and strong on first pouring, subsequent infusions offer a more complex taste with fruit, floral and nut sub-tones.
With regard to the chronicles of the Qing dynasty, known by the name of Ye Shi Da Guan, the emperor Kanxi visited the Tai Hu region during the 30th year of his reign, and renamed the tea, famed for its exceptionally full aroma, which the local people named Xia Sha Ren Xiang (in direct translation Terrible scent), to Bi Luo Chun. A range of Chinese tea experts rank this tea in first place amongst all green teas. It is such a delicacy that 1 kg contains approximately 150 thousand buds, each with one half open leaf.