Suzhou 's Biluochun Tea is one of the ten most famous teas in China . It is locally known as "Fearful Incense" due to the strong aroma of the brew.
During the Qing dynasty, Emperor Kangxu visited Suzhou and praised the flavor of this aromatic tea. The tea leaves are picked from the Biluo Mountain near Tai Lake , and are collected traditionally in early spring between what is known as "Tomb-sweeping Day" and "Grain Rain Day"!
   The technique for collecting tea leaves is very complex. Only the tender tip of the leaf is used for the tea making process. This part of the leaf should be no longer than one inch long and shaped like the tip of a spear. One tin of tea uses 60 thousand spears! It's no surprise then, that some of the finest Chinese teas are very expensive. The next step in the process is to repeatedly knead, rub and roll the leaves by hand. The Biluochun tea involves a particularly labor intensive process but the end result are leaves that are compact, tender and wonderfully fresh and aromatic. 
    Biluochun grows along the Tai Lake which occupies an area of about 2200 square kilometers. The Tai Lake, also called Lake Zhengze, is one of the five largest freshwater lakes. The lake has mists and ripples over it, and the water in it is very limpid. Su dongpo once wrote a poem about it: "I dreamed of boating on Zhengze, the white waves are flying to the sky." The East Hill of Dongting lies about 30 kilos southwest of Suzhou. It is a peninsula, sticking into the lake like a huge boat. Lying to its opposite, several kilos away, is the East Hill of Dongting. The west hill is an island standing in the lake, which is said to be the summer resort of Fuchai, the king of Wu in ancient China, and the queen Xishi. The two hills of Dongting, warm in winter and cool in summer, have mild weather, rising vapor and fresh air. The mists fill the whole hill. So it's very suitable for tea trees to grow there. The tealeaves of Biluochun are very delicate, so you must be very cautious in picking them. High-grade Biluochun can be first picked around Chunfen (about March 23), and the best time is about April 4. You must select the leaves as soon as you have picked them home, throwing away those old, big, and ill-colored ones. The three processes as picking, selecting, and refining must be done very carefully. The two similar tealeaves, if processed in different ways of refining, will have pronounced differences in quality. Biluochun is a high-quality, man-made traditional tea which has a unique flavor.
   It grows in the Dongting Mountain along the Tai Lake in Wu County in southeast Jiangsu Province. Dongting has had a long history of producing tea, and is famous for it.

                                         苏州碧螺春

苏州碧螺春是中国的十大名茶之一。它因浓郁的香气而在当地小有名气。这香气主要来自发酵过程。在清朝，康熙皇帝视察苏州的时候，曾称赞了它特有的香气。这些茶叶主要采自太湖河畔的碧螺山。并且通常都是在介于清明节和谷雨的这段早春时节采集。

采茶的方法也是很复杂的。只有那些嫩叶的尖可以用来制茶。这些绿叶的尖不能长过一英寸，而且形状要像长矛的刀尖。因此一罐茶大概要用掉60000个叶片，所以这就没什么好奇怪，为什么那些好茶总是这么贵。接着下一步就是要用手不断地揉捏，搓并翻动这些茶叶。碧螺春茶要经过一个特殊的手工加工过程，正是因为如此，才使得茶叶既紧凑柔软，又鲜嫩芳香。

碧螺春生长于太湖的周围，太湖大概覆盖了2200公里的地方。太湖也叫“震泽湖”，是五大淡水湖之一。湖上面有水雾和波纹，而且湖水也很清澈。苏东坡曾写诗赞道：“我梦扁舟浮震泽，雪浪摇空千顷白”。洞庭的东山位于苏州的东南方向30公里左右。它是一个半岛，酷似一艘大船，一直延伸到湖的内部。在它的对面，几公里远的地方就是洞庭的西山。西山是位于湖中的一座小岛，据传是古代吴王夫差和王后西施的避暑之地。洞庭的这两座小山冬暖夏凉，气候温和，烟雾缭绕，空气清新。整座小山都笼罩在水雾之中。因此这里很适宜茶树的生长。碧螺春的茶叶脆弱，所以你在采摘的时候务必要很小心。上等的碧螺春应当是在春分时节（大概3月23日左右）采摘的，最好的采摘时间大概是在4月4号左右。你一到家就必须马上对这些叶子进行筛选，扔掉那些又老又大，颜色不正常的叶子。采摘，筛选和精炼这三个步骤在做的时候一定要很小心。同样的两片叶子，如果以不同的方式进行加工提炼，可能在质量上会有显著的差别。碧螺春是传统手工制作的上等茶，而且还有着与众不同的味道。

它主要生长于江苏吴县太湖旁的洞庭山。洞庭山种茶的历史悠久，并且因此而闻名。