- Liu An Gua Pian Background
- Liu An Gua Pian Preparation
Our Superfine Liu An Gua Pian Tea is the finest grade available. Made entirely by hand, the leaves are a deep, rich green with a full, floral aroma & the characteristic flat oval shape resembling a melon seed. The liquor is bright & clear with a light yellowish green color. The floral sweet taste & aftertaste of our Liu An Gua Pian evokes a Tie Guan Yin oolong. The pleasant floral sweetness that gradually fills your mouth is very refreshing & smooth.
Ingredients: Artisan green tea
Origin: Anhui Province, China
Liu An Gua Pian, also called “Melon Seed”, is one of the best green teas to come from China’s Anhui province. This is no small feat considering Anhui is renowned for producing a variety of high quality green teas since the Tang Dynasty. It is also one of China's Top Ten Famous Teas and was the winner of the China Tea Award in 1982 and the China Food and Drink Award in 1988 for its superior refreshing taste and quality.
Our Superfine Liu An Gua Pian Tea is the finest grade available. It was made entirely by hand in the traditional manner with leaves harvested in mid-April from the core Liu An Gua Pian growing area. The leaves are a deep, rich green with a full, floral aroma and the characteristic flat oval shape resembling a melon seed. The liquor is bright and clear with a light yellowish green color. The floral sweet taste and aftertaste of our Liu An Gua Pian is reminiscent of a Tie Guan Yin oolong. The pleasant floral sweetness that gradually fills your mouth is very refreshing and smooth.
Liu An Gua Pian Tea is made from the Dushan small-leaf tea cultivar, an endemic species of tea from the Qiyun Mountains in the Liu'an District of Anhui Province. Unlike most green teas that are plucked in the early spring, Liu An Gua Pian is harvested around the 20th of April. It is unique because it is processed using only the second and third leaf (without the bud and stem). This is the only kind of flat green tea without stems. Each leaf's central vein is cut out and the leaves are pan fried over low heat in two stages using two large woks and a large bamboo brush. The first frying is to prevent any enzymatic oxidation. During the second frying, the leaves are shaped into the characteristic melon seed shape. A series of coal fire bakes finishes the tea.
The history of Liu An Gua Pian dates back to the Tang Dynasty where it was described as a "Superior Tea” in Lu Yu's Cha Jing, The Classic of Tea (the first book ever written on tea.) It was also a tribute tea in both the Ming and Qing Dynasties. As with all tribute teas only the finest tea was delivered to The Forbidden City. Liu An Gua Pian was so prized that it is said that the Qing Empress Dowager Ci Xi demanded 14 taels (about 37 grams per tael) of the tea monthly for her own personal consumption. In more recent years it has continued to be prized by Chinese and foreign dignitaries alike. It is said that Premiere Zhou Enlai loved Liu An Gua Pian Tea and on his death bed asked for a cup of the tea. It was also presented as a gift tea to Mr. Putin during one of his visits as well as to Henry Kissinger during his historic visit to China in July of 1971.
As with all green teas, Liu An Gua Pian contains many antioxidants including EGCG that are known to be beneficial to one’s health. It is said that this particular tea can help to improve vision and can aid in the relief of sleep disorders. In addition it is considered to be an effective digestive aid. For these reasons it has been regarded as a treasure tea for centuries in China.
Water Temperature: 150-158 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 4
Liu An Gua Pian Tea may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 grams of leaf per 6 oz of liquid, before infusing with 150-158 degree water for up to 1-3 minutes. Liu An Gua Pian Tea can be infused at least four times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged. Although I've seen many recommendations on brewing temperatures for Liu An Gua Pian Tea, in my experience using the lower 150-158 degree temperature brings out the sweeter, more floral and full-bodied complexities that this tea can offer. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot or t-press. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.