Origin: Dushan Town, Yu’an District, Lu’an, Anhui Province
Harvest time: 2023 spring before the Grain Rain Festival (Yu Qian)
Material: tender leaf
Grade: Super Fine
use 80℃ water and covered tea bowl or glass to brew 3 rounds, tea:water 1:80
- dry tea strip is fat and bold, even, lustrous green gemstone color
- tea soup is apricot green, clear and brilliant
- the aroma is clean and high, brisk
- the taste is fresh and mellow, sweet aftertaste
- the wet is tender green whole flush, fresh and lustrous, even and tender
Liu’an Guapian, also known as Guapian or Piancha, is a traditional Chinese historical tea and one of the top ten famous teas in China. It has a long history and rich cultural connotation. It is produced in the Dabie Mountain area of Lu’an City, Anhui Province and was known as “Luzhou Lu’an Tea” in the Tang Dynasty. In the Ming Dynasty, it was called “Lu’an Gua Pian”, which was the top grade tea. Qing Dynasty is a tribute tea to the court. And it is well sold between the Yangtze River and Huaihe River, as well as in the middle and lower reaches of the Yangtze River, the Beijing Tianjin region, and has been exported to Hong Kong, Macao, Taiwan, as well as Southeast Asia, Europe, and the United States markets.
Lu’an Gua Pian is a special kind of green tea. Among all the tea leaves in the world, Lu’an Gua Pian is the only one without buds and stems. It is made from a single leaf. Bud removal not only keeps a single shape, but also has no smell of grass. The stems have been lignified during the production process. After removal, it can ensure that the tea tastes strong but not bitter, fragrant but not astringent. Lu’an Gua Pian is picked within ten days before and after every grain rain. When picking, two or three leaves are taken, seeking “strong” rather than “tender”.
Around 1905, a tea expert from the Lu’an Tea Company selected tender leaves from the purchased green tea material and removed the stem, which was successfully introduced to the market as a new product. Information is spreading rapidly, and the tea shops in Jinzhai Mabu are taking action upon hearing the news. They hire tea workers to collect and make tea according to the standard, and name it “Fengyi” (meaning peak wing). This move also inspired a local tea shop to rush back to Qitou Mountain, removing the stems and buds from the fresh leaves collected, and roasting the tender and old leaves separately. As a result, the color, aroma, taste, and shape of the tea “peak wings”. So nearby tea farmers competed to learn and imitated. This type of leaf shaped tea resembles sunflower seeds and is gradually referred to as “melon seed slices”, which later became known as “melon slices”.
In the past, according to the harvesting season, it was divided into three varieties: Lipian: those harvested before the rain season were called “Lipian”, with the best quality. The bulk products harvested afterwards are called “melon slices”. During the plum rain season, the tea leaves are slightly coarse and of average quality. During this period, they are called “plum slices”.