Title Why Is Biluochun Rolled Into Small Spirals?
When people first see Biluochun, they notice its tight, spiral shape.Why is it rolled like this? Is it natural or intentional? Does the shape affect flavor?Let’s explore.1. The Role of Shaping in Pan-Fired Green TeaAfter fixation, the softened leaves are hand-rolled during pan-firing.This process:Shapes the leavesLocks in aromaImproves durability in brewingThe spiral form is functional, not decorative.2. Why Spiral Specifically?Biluochun leaves are:Very tenderSmall and softDuring hand rolling, they naturally curl into spiral shapes.The name itself reflects this:“Bi” (green) “Luo” (spiral) “Chun” (spring)3. Structural Impact on FlavorThe rolled structure:Reduces surface exposureSlows release of compoundsCreates gradual unfolding during brewingThis allows layered aroma and smoother taste.4. Does Tight Rolling Mean Better Quality?Not automatically.High-quality Biluochun should look:Naturally curledFine and tenderCovered with white fuzzArtificially tight or stiff rolling may indicate mechanical processing.Final ThoughtsWhy is Biluochun rolled into small spirals?Because of:Pan-firing and hand shapingTender leaf structureAroma preservationBrewing performanceVisual identityIts shape is a result of craftsmanship and flavor logic — not accident.The small spiral holds not just tea leaves, but the essence of early spring.