Harvest season for Biluochun tea variety comes to Suzhou

Published on April 1, 2026

The harvest season for Biluochun, one of China’s finest tea varieties and a speciality of Suzhou, has recently begun. This highly sought-after tea, known for its exquisite flavor and fragrant aroma, is celebrated both domestically and internationally.

Biluochun, which translates to “Green Snail Spring,” is characterized tightly curled leaves that resemble snail shapes. The tea is harvested in early spring, when the tender buds and young leaves are picked farmers. The timing of the harvest is crucial, as it determines the quality and flavor profile of the tea.

Farmers in Suzhou have been busy collecting the delicate leaves under the gentle spring sun. The harvesting process is labor-intensive and requires great precision, as the finest leaves are selectively picked to ensure the highest quality product. Once harvested, the leaves undergo a careful drying and processing method that preserves their unique characteristics.

The popularity of Biluochun tea has surged in recent years, driven by a growing appreciation for premium teas both in China and abroad. Local producers are increasingly focusing on traditional cultivation methods, which are believed to enhance the flavor and quality of the tea.

As the harvest season continues, tea enthusiasts and connoisseurs eagerly anticipate the arrival of the new crop, which promises to deliver the fresh and delicate flavors that Biluochun is renowned for. This season not only represents a pivotal time for local farmers but also highlights the cultural significance of tea production in Suzhou, reflecting a rich heritage that spans centuries.

With its intricate preparation and elegant taste, Biluochun remains a centerpiece of traditional Chinese tea culture, drawing the attention of tea lovers across the globe.

Related News