Longjing tea from bluish to deep green after steeping. Before infusion, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste. Longjing tea was granted the status of Gong Cha, or imperial tea, in the Qing dynasty by the Kangxi Emperor. According to the legend, The Kangxi Emperor's
Biluochun it first among Chinese green tea. Longjing tea came second, Liu An Gua Pian came third. It is so delicate and tender that one kilogram of Dong Ting Bi Luo Chun consists of 14,000 to 15,000 tea shoots. Today, Biluochun is cultivated in Dongting, Jiangsu. Biluochun from Dong Shan (East Mountain) or Xi Shan (West Mountain) is considered the best. Bi Luo Chun tea is also grown in Zhejiang and Sichuan provinces. Their leaves are larger and less uniform (may contain yellow leaves). They taste more nutty than fruity and smooth. Biluochun is divided into seven grades in decreasing order