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Reward Points: 104 points for this order.
A great find for those looking for a more green tea with more character! Like several of our other teas, Liu'an Guapian is deservedly in the list of China's top ten teas. Made only from larger, mature leaves that are rolled up during processing, the dry leaves have a distinctively plump shape to them – giving rise to its Chinese name of “melon seeds”. Very uncharacteristic for a green tea, it has a quite sweet taste and strong aroma, that is also overlaid with an almost smoky, spicy tang.
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TeaVivre's Liu'an Guapian is sourced from a plantation in this teas home province of Liu'an county, and is produced using traditional manual methods. This tea’s unique taste and shape comes from it being the only Chinese green tea that is made without using any buds, new leaves or stems. During processing, mature leaves are separated out and then carefully cut by hand to remove any stems and the central leaf vein. They then undergo a lengthy drying and rolling process, resulting in its unique round shape. When brewed Liu'an Guapian has a great complex sweet taste, and a bright, emerald color to the tea.
The process of Liu An Gua Pian is unique. It is the only kind of tea made of pure leaf –without any buds and petiole. Only use the leaves picked before the lunar term Grain Rain as material. It is not only unique, but also difficult. Picking the fresh leaf of Liu An Gua Pia takes a lot of efforts. It must have no buds and petiole; the second piece of leaf from the top is the best.
After picked, the leaves must be spread for a period of time, and then be stir-fried. Stir-frying requires high temperature. The workers’ faces turn red because of heat. Thus if they don’t have perseverance and skill, this work cannot be done. The key is to control the fire’s temperature. Workers must adjust the time of frying depends on the changing of temperature. That’s quite hard.
The roasting of Liu An Gua Pian is another unique skill among green teas. There are three steps for producing the beautiful flavor.
Three steps in roasting: first roast, second roast (light roast), third roast. The door and window must be locked tightly. These 3 steps are the key. Especially the third step is the most difficult skill to learn in processing Liu An Gua Pian.
Being made only from mature leaves, that have had more time to accumulate and form nutrients, plus it being made only from leaves, without any stems, Liu'an Guapian reportedly has the highest nutritional level amongst all green teas.
Also, as with all green teas, the minimal processing steps means that it also retains green tea's renowned high levels of antioxidants, so make it a great tea to help reduce the possibility of forms of cancer and giving it great anti-aging cosmetic benefits.
For more information on the health benefits of Green teas, take a look at our article on Tea Health benefit.
Our Liu'an Guapian is from the home area, Qiyun Mountain in Liu'an Country, Anhui. Farms are on the high slopes of the area, all above 1,500 ft elevation (500m) surrounded by natural forest and high mountain peaks.
This Liu An Gua Pianis from Mr. Kong who have been engaged in tea field for more than ten years. He focus on providing high quality teas to tea lovers all over the world and always produces more and more natural, safe and healthy teas including the Green tea we choose : Tai Ping Hou Kui, Huang Shan Mao Feng, Xin Yang Mao Jian and Dragon Well Green Tea (Long Jing).
Mr. Kong elaborated his feeling about the tea culture: Tea Culture is a general concept which is different for people in different area. Although it is complex but there’s one thing that can be sure, that is the same as manage the enterprise, tea culture also needs management along with its quick development in the modern world.
According to the owner of the farm where this tea is grown, whose family has been in the area for generations, Liu'an Guapian started life in about 1905, when a local tea master from the Liu'an Tea Shop purchased some larger tea leaves, then innovatively removed the stems and stalks and made a new type of green tea from just the resulting cut down leaves. It was then an immediate success, which inspired all the local tea farmers to produce a tea in a similar fashion. In the following years the current involved rolling and pan drying process evolved, giving rise to Liu'an Guanpian's distinctive plump shape and complex sweet taste.
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I went out of my way to find this tea to order. I am thrilled! It is amazing. Unique green tea that is very mild. I will make this a regular order going forward.
This is a rather unusual green tea, both in taste and in appearance. LiuAn GuaPian is made of mature leaves, much darker and greener than most Chinese green teas. Its taste and body are also thicker. People often claim it recalls green Oolong, but I can’t confirm, since I only drink green teas. It is quite different though. I infuse 5g/100ml, 80°C water, for 30”-50”-70”-90”-120”. Liquor is crystal-clear, sparkly green. It is greener than most Chinese teas. Aroma is not very intense, but fresh, a bit difficult to describe. Maybe “grassy”, but not the standard vegetal aroma of several simpler green teas. First infusion is thin, floral and fresh, slightly vegetal and only a little smoky. Second infusion is much thicker. Flavours remain almost unchanged, only stronger, but the aftertaste here is much more noticeable, mellow and long-lasting. Third infusion is still thick, with a bit more astringency than the previous. From here on the flavours start to weaken. Infused leaves are large, thick, bright green, unbroken. Overall, I find this tea very enjoyable, but it lacks a “fruity” note I used to enjoy the most in GuaPian tea. It’s still very good, fresh and flowery.
A good tea, brews up a beautiful jade color and carries a fresh aroma that is somewhat vegetal with light mineral notes to it. The initial taste is mellow and vegetal without any striking qualities. The aftertaste is hard to detect, but is sweet and pleasant. This is a good tea, but nothing special. It is smooth and simple, but a little expensive for something that does not possess any outstanding qualities.
This such a unique green! The leaves are these small moss agate colored rolls. The dry leaf has a deep dry vegetal aroma. I didn't have enough to brew gongfu, so sadly I brewed this up western styled. The good part is that it still was amazing. The liquor is a pale jade, and the steeped leaves carry a vegetable garden aroma. The initial sip is sharp with a floral spice, but it soothes down to a spinach and honey flavor. I really liked this brew, and I cant wait to try brewing it gongfu.
A very standard green. When I drink it, it basically tastes the way I would imagine "green tea" as a category to taste. Vegetal, mineral, a bit of sweet and fruity, equally balanced, as well as a hair bitter. I prepared using a very low temp, which was good, as I can't imagine how bitter it would have been if I had used water over 160, but it worked well this way.
I've tasted others liu an gua pian and this one is low quality. It's a "generic" green tea for every day, but nothing special.
Another sample from my last order! This is an interesting green tea. The leaves are straight, twisted (which the description says is hand rolled) and VERY emerald green. I adore the color. The scent of the leaves are very sweet. The parameters say to use three TABLESPOONS for 17 ounces but I asked Teavivre and they say that is since the leaves are so long it’s actually better to measure with a tablespoon, loosely, but they actually mean 8 grams of the leaves. I’m not following instructions but I went with three loose teaspoons for my 12 ounce mug. The brew color is a very light yellow. If only green teas were actually brewed the color of the emerald leaves, I probably couldn’t resist drinking them every day. The flavor isn’t as different as I thought it would be. It’s definitely green tea flavored, though this one is difficult to describe. A little mild but the second steep was a touch on the bitter side. I’m glad I didn’t use the three tablespoons of leaves. Otherwise it’s a little grassy, soupy, vegetal, buttery and nutty. I thought with the look of the leaves that this green tea would be a favorite, but there are other green teas I like a little more. Steep #1 // 32 min after boiling // less than two minute steep Steep #2 // 20 min after boiling // 3 min steep
Dry leaf: light sweet potato scent Brewed tea: Very thick mouth-feel. Dominant flavour is fresh spinach- this is quite prominent. Grassy and mineral on the finish.
Delicious tea! Got this as a five sample package I purchased from Teavivre. It has subtle flavors and I read one of the other reviews and it really does have a spinach taste to it. But it’s really light and very calming and yummy. No bitterness to it at all; just slides down the throat really easily.
This tea came in a free sample packet with one of my orders. The loose leaves are a very dark green color. It actually tastes a bit like cucumber or zucchini where it has that sort of light refreshing aspect to it, but not brisk and throaty in the same way as Zhu Ye Qing. It’s a flavor still distinguishable as vegetal, but very different from say something like broccoli or romaine lettuce. I was wondering why I didn’t get any sort of smoky or spicy tang in mine like Teavivre’s site and some of the reviews discuss... and then I had the second infusion. It’s completely different from the first, and exactly how everyone described it: Primarily smoky with hints of what I would rather call botanicals instead of spices, which emerge when you hold the tea in your mouth and swish it around. When you swallow the tea, the smokiness then returns in a long aftertaste that fills the mouth either all at once or from the middle outward if you’re taking a small sip. Later as it cooled I finally did get a hint of spice, sort of pepper-like if you slurp the tea like some connoisseurs do. The third steeping then changes yet again, a significant amount of the smoke goes away, leaving almost only the botanical taste. Also of note is the fact that in the first and third steepings a large amount of flavor sort of became concentrated on the front and forward-middle of my tongue when the tea was hot. The second and third steepings I additionally left out for a while on my desk, and when they ceased to be warm I decided to chill them. The tea tastes very much the same cold as it does hot aside from the temperature change, which is far rarer than you would imagine for a lot of teas. I was really impressed with the varying flavorings I got on each infusion, a trait possessed by some of my favorites from Teavivre.
Reply: Dear Cassie, Thank you very much for writing to us. It is tablespoons. For teas are loose and are very big in size. So we say tablesspoon, but just 8 g teas. Hope this is helpful for your concern.
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