Lu'an Gua Pian

The undergrowth of a dense forest is the first thing that comes to mind when encountering these leaves: deep green, shrivelled, and wafting the spiciness of ginger, they have been made with fully-opened leaves, as opposed to the buds included in many green teas. Briefly wok-roasted, then baked, the result is as rich and cool a flavour as one might expect, with a note of banana leaf and the umami of kale. Counted among the ten famous Chinese teas, it's one for lovers of green smoothies, bitter greens, and sticky rice.
  • ORIGIN:  Qitoushan, Jinzhai County, Lu'an, Anhui, China
  • MEANING:  Lu'an melon seed (Lu'an gua pian)
  • HARVEST TIME:  6 April 2021
  • TASTE:  Kale, banana leaf, ginger
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.