Chinese Name: Lu An Gua Pian

Profile

Leaf:	Long, curled dark leaves yielding a white frosted surface
Infusion:	Highly transparent, light golden liquor
Aroma:	Rich, warm reminsicent of toasted almonds
Taste:	Exquisitely well-balanced bitter sweet texture

Harvest Season:	Spring 2007
Origin:	Lu An, Anhui Province
Processing Method:	Pan Fired
Leaf Form:	Open leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Lu An Melon Seed is praised not only as of China’s ten famous teas but as well an 18th century Qing Dynasty Tribute tea. Gua Pian, or Melon Seed as it is said to resemble as the leaf unfurls in water, comes from the Province of Anhui located north and west respectively of Jiang Xi and Zhe Jiang Provinces. This tea’s earliest recording can be found as far back as the 7th century, yet it was not until the 20th century, in the year 1905, when its harvesting and processing method were changed resulting in a tea very similar to the one we know today. This tea presents an incredible well-balanced flavor composition varying between sweet nutty aromas and bitter grassy textures. This unique balance presents a beautiful example of Hui Gan, the Chinese term which appropriately depicts the recurrence of flavors rolling back into the mouth after the tea has been consumed. This bitter-sweet reprisal is unique and wonderfully satisfying.  A great tea to enjoy and experiment with!

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 4 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first brew while increasing infusion times by one minute for each consecutive brew.