Liu An Gua Pian （六安瓜片）
Today I will share with you tea friends a hand-made green tea Liu An Gua Pian from Jinzhai, Anhui, China. I will introduce more detailed lnstagram text restrictions. I will finish the introduction on my website www.txs-tea.com, welcome Interested tea friends reading.
Jinzhai, Anhui, China, is located in the western edge of Anhui, in the hinterland of the Dabie Mountains at 31°N latitude. The forest cover area is as high as 75%. It has high mountains and dense forests, thousands of peaks and verdant hills. It has the last virgin forest in East China. The hometown of Ganoderma lucidum and the hometown of longevity, the Ming Dynasty Xu Cishu's "Tea Shu" records that "the world is famous for the famous mountain, which must produce ling grass, and the south of the Yangtze River is warm, so it is only suitable for tea. To the north of the big river, it is called Lu'an." Xu Guangqi, a scientist in the Ming Dynasty In his book "Nongzheng Quanshu", it is also called "the tea of Lu'an tea, which is the best tea". The Liu An Gua Pian production area is located in the hinterland of Dabie Mountain. The land has distinct seasons, warm and humid, long frost-free period, abundant light and heat resources, and abundant rainfall. The climate is a transition zone from the north subtropical to the warm temperate zone. It has a unique microclimate. The tea gardens are mostly located in the valleys on the hillsides and the ecological environment is superior. There are few pests and diseases. Unlike most green teas, Liu An Gua Pian does not have the highly respected "Ming Qian Cha". The head-harvesting time of Liu An Gua Pian in the core production area will be around mid-April, before and after the rain. , The new shoots of tea trees grow to "open noodles", the tea leaves are mature and rich in content. Picking at this time, select the healthy and fat second leaf tea. The resulting tea has high aroma, rich taste and good quality. This Liu An Gua Pian has a rich and mellow taste, which is better than bud tea. , It is more resistant to foaming, the tea stems are removed, and the astringent taste is reduced; the fat second leaf is selected, the tea polyphenols and caffeine content are high, and the taste is more mellow. The raw materials of Liu An Gua Pian are not easy to pick, and the production process is also very good. It’s quite complicated. After picking, slicing, frying raw pot and cooked pot, it also has to endure low fire, hairy fire, and old fire. The leaves are not as delicate as tender shoots, so in the process of frying, the temperature and intensity Both are far better than the latter. The wok can reach a high temperature of 160°C, which is difficult to handle by hand, so we can only use sorghum ears and brooms as stir-frying tools, frying and shooting. It is worth mentioning that Liu An Gua Pian The core process is pulling the old fire. The whole process can only be described as strong and intense. The old fire is the key process of Liu An Gua Pian's forming, frosting, and fragrance. The old fire uses charcoal, and the open flame is fast. The basket stalls about ten kilograms of tea. Two people lift the drying cage and bake it every 2 to 3 seconds to keep the tea green and bright. It takes 70 to 80 times to go back and forth, and the baking ends until the tea leaves frost. This Luan melon slice still maintains the traditional production process, not being perfunctory due to complexity, nor losing patience due to fineness, and is ingenious use of firework. In harmony, forging an ordinary leaf into a strange base and aroma, welcome everyone to taste.
Because Lu'an melon slices are made from a single leaf with higher maturity, they are more resistant to high temperatures. A cup of small tea is recommended to be brewed with 3g, 90 degrees Celsius, down-casting method.
After warming the cup, throw 3 grams of tea, use 90 ℃ water, slowly pour one-third of the amount of water along the wall of the cup, pick up the cup and shake it gently, let the tea leaves fully infiltrate in the water, and take the opportunity to smell the fragrance.
Fill up with water in a minute and a half, wait a while, and you can taste the sweet tea in about a minute and a half.
When refilling the water, use the root-retaining method, that is, whether you use a glass or a tureen, you should leave one third of the tea soup when you drink melon slices before refilling.