Liu An Gua Pian

$24.90

Availability: In stock

Brewing difficulty: Easy
Best season to taste: Summer
Origin: Liu'an, Jinzhai, Huoshan, etc. in Anhui Province. According to legend, around 1905, a tea evaluation master from one Tea Company of Liu'an picked the tender tea leaves from the top green tea he collected, discarding the old leaves and tea stems. As a new product, he sold it in the market and made good profits. A local tea company was inspired and discarded the tea stems directly, then fried the old and the tender separately. The color, smell and taste were very good. The tea is just like sunflower seeds, so it is called “slice”. Later for being easy to read, it becomes Guapian.
Shape: single leaf like a sunflower seed, flat and uniform.
Liquid: apricot, bright, clean and clear.
Aroma: fresh, strong aroma with fragrance of ripe chestnut.
Taste: sweet and mellow.
Brewed tea leaves: yellow and neatly shaped into a flower.

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Product Description

Liu'an Guapian
Liu'an Guapian is one of the most famous teas in China. Its shape is like sunflower seed and it is made with a single leaf. Xu Cishu of Ming Dynasty wrote in his book About Tea, Tea- producing that "Excellent tea grows in famous hills. The warm southern part of China suits for tea growth. Liu’an ranks first..." Poet Li Bai of Tang Dynasty spoke highly of it " Water of Yangtze River, Tea from Qiyun Mountain peak."

Recognizing
Liu'an Guapian is flat. Every piece of tea leave is without stem and bud. It shapes like sunflower seeds. It looks green and smooth and is overlapping upward slightly. The liquid is luminous green. It tastes sweet with strong aroma. Fake Liu’an Guapian tastes bitter and the color is rather yellow.

Tea ceremony
Water temperature: boiling water of 85℃. Amount of tea: 3 grams per cup is appropriate. Tea sets: porcelain and pottery wares are best, followed by glass.

Tea about
For Liu'an Guapian, two infusions are ok. First make the tea wet with a little water of 80℃: (boiling water will cause damage to the tea and make it taste bitter), then make the tea. Shaking can make full use of the aroma of tea and make the chemicals in tea fully dissolved into the liquid.

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