As spring tea-picking ends, the larger post-Qingming leaves—often discarded for being too coarse—are getting a second life. A Suzhou tea factory spent two years transforming these overlooked leaves into a surprising hit: Biluochun oolong tea.  

"Tender pre-Qingming leaves make delicate green and black teas, but the later, bigger leaves are perfect for oolong," explains the manager. Though unheard of before, their breakthrough technique preserves Biluochun’s signature floral, fruity aroma in oolong form.  

This year’s large-scale debut won over tea lovers instantly, proving even "waste" leaves can shine with the right approach. Inspired, the team is now experimenting with Biluochun black and white teas, osmanthus-infused blends, and more.  

By mastering processing techniques, they’re cutting waste, boosting farmers’ incomes, and brewing exciting new flavors for tea enthusiasts.