Lu’an Guapian (六安瓜片)

tea imagery: Seed in the grass

Lu’an Guapian is made from individual leaves, with buds and stems removed. The oval finished leaf resembles a melon seed, giving the tea its name. This Anhui green tea has a distinct vegetal flavour, sometimes with warm nutty notes from drying.

History

Guapian belongs to the tea tradition of Lu’an near the Dabie Mountains. Picked leaves are separated and sorted, then heated and shaped in pans. Traditional drying comprises mao huo, xiao huo and lao huo. In the last stage, a basket of leaves is repeatedly moved over strong heat and lifted away. This work helps shape the tea’s aroma and appearance. Spring picking dates vary with location and weather, so ask about the particular batch.

The seed in our illustration echoes the leaf shape. Compare a dry, boat-shaped leaf with one that has opened in water to see how processing has shaped it.

Terroir

Lu’an, western Anhui, near the Dabie Mountains; well-known production areas include Yu’an and Jinzhai. Elevation varies between gardens. Soil and drainage depend on the plot. Humid climate; woodland and terrain create different light conditions. Ask about the growing site and drying method. An identical brewing recipe is more useful for comparing batches than “imperial” on a label.

Leaf

dry leaf: Separate oval green leaves with curled edges, without buds or stems.

aroma in a warmed vessel: Warm vegetal, nutty or lightly toasted notes may emerge.

aroma after brewing: Wet leaves reveal fresh green aromas; drying notes differ between batches.

taste: Distinct vegetal flavour, sometimes with nut or chestnut notes. Let the cup cool slightly to judge sweetness.

finish: A pleasant lingering flavour without coarse dryness. Long steeping can increase astringency.

Properties

Traditional descriptions: Traditional classifications describe green tea as “cooling”.

What to know: Raw material and processing both shape the cup. To compare two batches, weigh equal amounts and use the same water.

Over a cup of tea: For tea while working, find a comfortable strength; repeated infusions add to the total you drink.

Caffeine: Leaf-only tea still contains caffeine. The amount per cup depends on the batch, dose and steeping time.

How to brew

A 200 ml teapot or brewing mug that can be drained fully. 3 g per 200 ml at 85–90 °C. If astringent, first shorten the steep. Time for each infusion: 60 s, 90 s, 120 s.

When to drink

Morning or daytime, depending on your response to caffeine. Year-round; seal tightly and keep away from heat and odours. To explore a green tea made from individual leaves. Rice, steamed vegetables or plain biscuits. During a break or alongside Maofeng for comparison

What to notice

Look at the curled edges of a dry leaf.
Watch them open in water.
Compare vegetal and nutty notes as the cup cools.

Questions and answers

How do you brew Lu’an Guapian?

A 200 ml teapot or brewing mug that can be drained fully. 3 g per 200 ml at 85–90 °C. If astringent, first shorten the steep. Time for each infusion: 60 s, 90 s, 120 s.

What does Lu’an Guapian taste like?

Distinct vegetal flavour, sometimes with nut or chestnut notes. Let the cup cool slightly to judge sweetness.

How much caffeine is in Lu’an Guapian?

Leaf-only tea still contains caffeine. The amount per cup depends on the batch, dose and steeping time.

What else should I know about Lu’an Guapian?

Raw material and processing both shape the cup. To compare two batches, weigh equal amounts and use the same water.