get in touch - 123456789
free shipping
on orders over $99
Default welcome msg!

Liu An Gua Pian

Liu An Gua Pian

Be the first to review this product

SKU:
Famous Tea. It's originated from Liu An Region of Anhui Province.This tea is special in its apperance. It looks a bit like watermelon seed.

Availability: In stock

Product Description

    Details

    Liu An Gua Pian is one of Chinese Ten Famous Tea. And this tea might be the most laboring-cost one among Chinese teas. Its hand-made processing last around half a month to finish, which involves in a lot of artistic and torturing work. In Qing Dynasty, it is a precious tribute tea to the royal members. While due to its rareness, it is limited supply

    to a few members. When the historically famous Empress Cixi was the highest ranking imperial concubine, she was not qualified to enjoy the tribute. Till later she gave birth to the crown prince, she got a supply of around two pounds of Liu An Gua Pian each month. It's originated from the Bat Cave of Qishan, Liu An Region of Anhui Province.This tea is special in its appearance. It looks a bit like watermelon seed. And so it's named after. In its processing, the buds and stalk was removed, only leaves left. Unlike most of other Chinese famous green teas which is frying dry, Liu An Gua Pian needs three times of baking dry on bamboo basket which is the unique and key processing in forming the quality of Liu An Gua Pian. Escpecially the last time of baking is extremely heavy work and critical to the tea quality. The finished product Liu An Gua Pian is jade green color and covered with a thin layer of white frost. It has very strong fragrance when brewing, and the taste is very mellow sweet.

    The Mountain Qishan


    The birth place of Liu An Gua Pian, Bat Cave (蝙蝠洞)


    Old tea garden in Bat Cave (蝙蝠洞)


    The traditional local small leaf cultivar to make the famous Chinese tea Liu An Gua Pian


    The special way of plucking of Liu An Gua Pian. Only leaf is plucked, without buds and stalk.


    The newly plucked fresh leaves.


    Liu An Gua Pian need frying (杀青)for two times, this is the fist time frying-Chao sheng guo, in this processing the temperature of pan need to be around 100℃.


    This is the secondary frying-Chao shu guo, in this processing the temperature is lower at around 80℃. In the secondary frying, shaqing 杀青 and rolling was done at the same time.

    After the two times of frying, the water content of leaves is around 30%.

     

    First time baking-La Mao Huo.  In this processing the already fried tea leaf was put on the bamboo basket, and charcoal burning for heat. The temperature on the basket surface in this processing is around 100℃. when the tea is too hot, the basket need move away from the heat to cool down and the tea need to turn and stir. After that, the basket was put on the heat again. This handling will repeat for several times till the water content of tea leaves is around 15%. One other critical requirement during the baking processing is that no any smoke should be occurred from the heat. otherwise the smoke will be absorbed by the tea, and the tea quality will be spoiled.


    The second baking-La Xiao Huo, in this processing the temperature on the basket rise to around 120℃. And the basket can be just put on the heat for around ten seconds. Then it will be moved away for putting another basket. The tea on the moved-away basket is stirred and got a bit cooling down. Then it will soon be sent for another time heating. This handling will repeat for 40-50 times till the water content of tea leaves is around 10%. In the whole work, it should be very careful on temperature to avoid any burning. After the second baking, the tea will be put aside for 3-5 days to recover some natural moisture, waiting for the last time baking. 


    Last time baking-La Lao Huo. This is the most critical and heavy-work processing of Liu An Gua Pian. In this baking, the temperature on the surface of the basket rise to 160-180℃. The basket with tea can only be put on the heat for 1-2 seconds, then immediately moved away for stirring and cooling down. This work will repeat around 100 times.  A few baskets are arranged in turn for the processing and a team of workers is required to coordinate to operate them at the same time. It needs quite agile and careful handling experience to avoid burning of teas. In the last stage of the processing the tea will turn on a white frost look on the surface of the tea. (Which is one important character and reference of tea quality of Liu An Gua Pian). The processing will lower the water content of tea leaves to 4-5%. The finished tea is packed into iron drums and sealed immediately after the baking when the tea is still hot.


    The finished tea after the whole processing, a cover of white frost on the surface of dry tea is the unique character of Liu An Gua Pian.


    A brewing of Liu An Gua Pian

Product's Review

    Write Your Own Review

    You're reviewing: Liu An Gua Pian

Product Tags

    Use spaces to separate tags. Use single quotes (') for phrases.

CMS tab