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First Grade Dragon Well Tea vs. Biluochun Green Tea: A Comparison

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

Origins and History

First Grade Dragon Well Tea (Longjing) hails from the West Lake region in Hangzhou, Zhejiang Province. With a history dating back over 1,200 years, Longjing is often referred to as the “National Tea of China.” Its name, “Dragon Well,” comes from a local well that was believed to be inhabited by a dragon. The tea gained imperial favor during the Qing Dynasty and remains a symbol of Chinese tea culture.

Biluochun Green Tea, on the other hand, originates from Dongting Mountain in Jiangsu Province. Its name translates to “Green Snail Spring,” a reference to its tightly rolled leaves resembling snail shells and its early spring harvest. Biluochun has been cultivated since the Tang Dynasty and is renowned for its delicate aroma and fruity notes.

Appearance and Aroma

One of the most striking differences between these teas lies in their appearance. First Grade Dragon Well Tea features flat, sword-shaped leaves with a vibrant jade-green color. When brewed, it emits a fresh, chestnut-like aroma with subtle grassy undertones.

Biluochun, in contrast, has tightly coiled leaves covered in fine white hairs, giving it a silvery-green appearance. Its fragrance is intensely floral, often compared to orchids or fruit blossoms, with a hint of sweetness.

Flavor Profile

The flavor of Dragon Well Tea is mellow and rounded, with a smooth, slightly sweet taste and a lingering nutty aftertaste. High-quality Longjing lacks bitterness, even when steeped for longer periods, making it approachable for green tea newcomers.

Biluochun offers a more complex taste experience. The initial sip reveals bright, fruity notes that gradually transition into a vegetal, slightly savory flavor. Unlike Dragon Well, Biluochun can develop a mild astringency if over-brewed, requiring more precise preparation.

Production Process

Both teas undergo careful hand-processing, but their methods differ significantly:

Dragon Well Tea is pan-fired in large woks shortly after picking. This traditional “kill-green” process halts oxidation while flattening the leaves. The tea masters’ skill in controlling temperature and timing directly impacts the final quality.

Biluochun undergoes a gentler fixation process, preserving more of its natural enzymes. The leaves are rolled immediately after withering, creating their distinctive spiral shape. This method helps retain the tea’s aromatic compounds.

Brewing Techniques

To fully appreciate these teas, proper brewing is essential:

For Dragon Well Tea, use water at 175-185°F (80-85°C). The flat leaves expand beautifully in a glass teapot or gaiwan. Steep for 1-2 minutes for the first infusion, increasing time slightly