Liu’an Guapian – Melon Seed Tea

Comprehensive Guide to Lu’an Guapian Tea

Historical Origins
Lu’an Guapian was created in the late Qing Dynasty (around 1905) in the northern foothills of the Dabie Mountains, Anhui Province. It is China’s only leaf tea made without buds or stems. Records of “Lu’an tea” appear in The Classic of Tea from the Tang Dynasty, and by the Ming Dynasty, it became a tribute tea. In 1971, it was gifted as a national present to U.S. Secretary of State Henry Kissinger. In 2021, it was listed as a National Intangible Cultural Heritage.

Tea Characteristics

1. Color & Shape
– Dry Leaves: Single flat-curled leaves resembling melon seeds, with a jewel-green color and frost-like coating (formed by the traditional “La Lao Huo” roasting process).
– Wet Leaves: Thick, soft leaves with slightly curled edges like boats, featuring bright red veins (known as “red veins”).

2. Sensory Experience
– Liquor Color:
– New Tea: Clear green and bright
– Aged Tea: Golden yellow and translucent
– Aroma:
– Roasting Notes: Chestnut fragrance, orchid aroma (from tender leaves)
– Regional Character: Mossy undertones (unique to Qishan, the core production area)
– Taste: Fresh, mellow, and sweet with a savory umami reminiscent of seaweed, followed by a cool, mineral-like throat sensation.

Brewing Artistry

1. Glass Cup Direct Brewing (Observing Form & Flavor)
– Utensils: Straight glass cup (300ml)
– Steps:
① Add 3g tea (~10 whole leaves), rinse with 85°C water for 5 seconds.
② Fill 70% with water, steep for 1 minute.
③ Observe the “lying at the bottom” leaf posture; increase steeping time by 30 seconds per infusion.

2. Yixing Teapot Steeping (Traditional Aroma Enhancement)
– Utensils: Flat-bellied purple clay teapot (200ml), white porcelain tasting cup
– Key Techniques:
① Warm the pot with boiling water, add 6g tea, and dry-steam for 1 minute to awaken the leaves.
② “Low and Slow Pour”: Gently add 90°C water along the pot’s inner wall.
③ Steeping Times:
1st–2nd infusions: 40 seconds
3rd–5th infusions: 1 minute
After 6 infusions: Can be boiled for extended enjoyment.

3. Cold Brew (Innovative Method)
– Process:
① 5g tea leaves + 500ml mineral water
② Add 1 fresh mint leaf, refrigerate for 8 hours
③ The liquor turns light amber with intensified coolness.

Core Production Process
– Picking: Harvested 10 days before Guyu (Grain Rain), selecting “open-face leaves” (second leaves).
– Leaf Separation: Manual removal of buds and stems, retaining only whole single leaves.
– La Lao Huo Roasting: Charcoal roasting (60–70°C) for up to 12 hours.

(Note: Authentic Guapian must adhere to “Three No’s”: no buds, no stems, no yellow leaves. Brewing with water above 90°C may extract bitterness.)