Lu'an Guapian Spring Tea
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
- Chinese: míng qián lù ān guā piàn chūn chá
- Translation: Pre-Qingming Lu'an Guapian Spring Tea
- Type: Green Tea
- Cultivar: Jinyu n.1
- Origin: Luan, Anhui
- Harvest Date: 2026/03/29
- Storage Methods: Refrigeration, Sealing, Moistureproof, Avoid light.
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An Invitation to the Mountain
Some teas are sipped. This one demands a quiet moment.
High in the mist‑veiled peaks of Qi Shan—the historic heartland of Lu'an Guapian—a short window opens each spring. Before the first rain, when the mountain air is still crisp, our tea masters begin their ritual. They walk the terraced rows at dawn, eyes fixed not on the tender bud but on the second leaf that unfurls beside it. That single leaf, they know, holds the soul of this tea.
- The 2026 “Kai Yuan” (Open Garden) Harvest
This is the very first pluck of the season. The leaves are still imbued with winter’s reserve—concentrated, nutrient‑dense, and quietly powerful. Because we harvest only on the opening day, every leaf carries the same pristine energy. There is no mixing of later plucks, no compromise. - Lu'an Guapian, one of the classical "Ten Famous Teas of China", is an unusual Chinese green tea delicacy hailing from Jinzhai County near Lu'an and Huoshan in western Anhui province. guā piàn can be translated to Melon Seed, as the curled tea leaves resemble the skin of a squash variety regional to Lu'an. The name Lu'an Guapian translates as Lu’an melon seed, referring to the origin of this fine tea: the city of Lu’an in Anhui Province. The ‘Melon Seed’ part of the name comes from the fact that the processed tea leaves resemble a melon seed shape when brewed and fully flat and open. Hence, this tea has a very descriptive name: Melon Seed from the city of Lu’An.
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A Craft That Defies Convention
While nearly all other famous green teas celebrate the bud, Lu'an Gua Pian stands alone. The bud is intentionally removed. The tea master then takes the second leaf—now stripped of any stem—and begins the demanding Pian Cha method: each leaf is individually pressed against a hot wok to shape it into its signature flat, crescent form, resembling a melon seed (or sunflower seed). After the wok firing comes the soul of the craft: slow, patient charcoal roasting. This is not a quick drying; it is a delicate dance that transforms the leaf, coaxing out deep nutty notes while locking in a wild orchid fragrance. - Unlike the vast majority of other teas, LuAn Guapian does not include the terminal bud or conjoining stems that are typically harvested intact as a set for tea production. Instead, Lu'an Guapian features only leaves allowed to grow past its furled bud state, making a uniformly leafy tea, considered unbecoming and visually drab by some. Also noteworthy is the use of traditional brooms during the wok-firing step, so that the leafy nature of Guapian is able to be curled into its distinctive rolled shape by the bristles of the straw broom. Adding to its homely and unconventional appearance, it is natural for this broom-wokking step to create blistering on the leaves. Modern mechanized versions have proliferated the export market, identified by a uniformity in the leaf size and how it's machine-rolled into a straightened signature cigar shape.
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The Cup
Pour water just off the boil—around 175°F—and watch. The flat emerald leaves swirl, then slowly unfurl like a mountain unfolding. The aroma rises first: toasted chestnut, sun‑warmed hay, a whisper of wildflower honey. The first sip is unexpectedly bold for a green tea—a rich, savory body with a distinct toasty warmth, followed by a clean, almost crystalline sweetness that lingers. With each subsequent steep, the tea reveals new layers: a hint of stone fruit, a subtle minerality that speaks to the rocky Qi Shan soil. - What It Is Not
This is not a delicate, fleeting green tea that fades after one cup. It is robust enough to accompany a hearty meal, complex enough to reward a contemplative session, and crafted to yield three to four generous infusions—a quiet luxury that unfolds over time. -
Glass Cup Brewing Method:
-The ratio of green tea to water is 1:50, and a glass cup of about 300ml can pour 5g of tea.
-Pour water into the cup (the water temperature is 80~85°C), pour it slowly along the wall of the cup, and let the tea leaves fully infiltrate. The speed of water injection should not be too fast.
-Wait for 3 to 5 minutes, and you can drink the delicious green tea soup. When you drink 1/3 of the teacup, you can refill the water, usually brewing 3 times.
Customer Reviews
The dried tea is uniform in size, green in color with frost, this is the authentic standard! The color of the soaked soup is clear and bright, the bottom of the leaf is thick, the taste is sweet, the original taste, and it is resistant to soaking 👍, such a good quality is honestly worth the money!
When I opened the package, there was a strong fragrance of orchids. The dry tea was full and full. The tea I came out was clear and pure, with a good aftertaste and refreshing taste.
The aroma of the tea is soothing and it’s like sipping tea in a mountain on a rainy day. The soaked leaf bottom is complete, the color is emerald green and beautiful, and there is no debris. It is a very good green tea with a good color, fragrance and taste. It tastes fresh and sweet.
The color is emerald green, the size is acceptable, and the strips are complete. After brewing with 85-degree boiling water, the aroma is tangy and the taste is very good. The taste is very pure and refreshing in the mouth.
The soaked buds are very tender, with a pure taste, and a sweet tea fragrance in the mouth. The quality is indeed very good.