Basic Introduction to Luaan Guapian
Luaan Guapian, a traditional and historic Chinese Tea, is one of China's top ten famous teas, often abbreviated as ‘Guapian' or ‘Pian Tea.' It is produced in the Dabie Mountains around the city of Luaan, Anhui Province. In the Tang Dynasty, it was known as “Luzhou Luaan Tea,” recognized as a renowned tea; during the Ming Dynasty, it began to be called “Luaan Guapian,” considered an excellent and superior-grade tea; by the Qing Dynasty, it had become a tribute tea for the imperial court.
Luaan Guapian is a special type of Green Tea. Among all teas in the world, Luaan Guapian is the only one without buds or stems, made solely from single-leaf tea. Removing the buds not only maintains the single-leaf shape but also eliminates the grassy taste; the stems become woody during processing, so removing them ensures the tea remains rich but not bitter, fragrant but not Astringent. The leaves are plucked within ten days before and after the Grain Rain (Guyu) solar term, with two or three leaves taken at a time, prioritizing “maturity” over “tenderness.”
Nutritional Value
The chemical components of Luaan Guapian have significant health benefits. Its composition includes 3.5-7.0% inorganic substances and 93-96.5% organic compounds. There are about 27 kinds of inorganic mineral elements in tea, including phosphorus, potassium, sulfur, magnesium, manganese, fluoride, aluminum, calcium, sodium, iron, copper, zinc, selenium, and more. The main organic compounds in tea include proteins, lipids, carbohydrates, amino acids, alkaloids, tea polyphenols, organic acids, pigments, aroma components, vitamins, saponins, sterols, etc. About 20-30% of leaf protein is present in tea, but only around 3.5% is soluble in tea infusion. Free amino acids account for 1.5-4% of the tea, with over 20 different types, most of which are essential amino acids for humans. Carbohydrates make up 25-30% of tea, but only 3-4% is soluble in tea infusion. Lipids constitute 4-5% of tea, which are also essential for human health.
Product Characteristics
The appearance of Luaan Guapian resembles a single piece shaped like a melon seed, naturally flat with slightly curled edges. It has a precious green color, uniform size, and no tips or stems. It features a clear, high fragrance, fresh and sweet taste, bright and transparent infusion, and green and tender leaves at the bottom of the cup.
Historical and Folklore
“Luaan Guapian” tea originated from “Luaan tea,” and is the essence among the famous teas of the Qing Dynasty. According to historical records of Luaan and the list of delicacies in “Suiyuan Shidan” written by Yuan Mei during the Qianlong period of the Qing Dynasty, along with folk tales, Luaan Guapian evolved from “Qishan Yunwu” in the mid-Qing Dynasty. Locals say that “Qishan Yunwu” originates from Python Cave in the east, Bat Cave in the west, reaches Jinpen Zhaoyue in the south, and connects Crystal Hermitage in the north. The original birthplace of Luaan Guapian is in the mountainous areas surrounding Qitou Mountain. During the Qing Dynasty, it was listed as a famous product and offered as tribute, and was popularly sold in regions between the Huai and Yangtze Rivers, as well as in Beijing and Tianjin. It was even exported to Hong Kong, Macau, Taiwan, Southeast Asia, Europe, America, and other markets.
In 1856, after Empress Dowager Cixi gave birth to Emperor Tongzhi, she became eligible to receive 14 taels of Luaan Guapian tea each month. Many revolutionary leaders of the older generation were fond of Luaan Guapian. The great leader Zhou Enlai and General Ye Ting shared a deep connection with Luaan Guapian.
After the founding of the People's Republic of China, Luaan Guapian was consistently supplied to the Central Military Commission as a special tribute tea.
In July 1971, during Dr. Henry Kissinger's first visit to China as U.S. Secretary of State, Luaan Guapian was presented as a national gift, contributing to the development of Sino-American relations, becoming a memorable story. “Luaan Guapian” is truly a precious historical and cultural heritage of the people of Luaan.
In 1997, the town of Dushan in Yu'an District, Luaan City, began pilot work to restore the traditional production techniques of Luaan Guapian, using the villages of Lengshuichong, Mojianchong, and Liushuchong as trial sites.
Manufacturing Process of Luaan Guapian
Picking: Usually starts around the Grain Rain (Guyu) solar term and ends before the Grain Buds (Xiaoman) solar term. The picking standard mainly involves one bud with two or three leaves, commonly referred to as “open-faced” picking.
Sorting Leaves: Freshly picked leaves should be sorted promptly into tender leaves (or small pieces), older leaves (or large pieces), and twigs (or needle handles).
Raw Pot and Refined Pot: The diameter of the wok used for stir-frying is approximately 70 centimeters and is tilted at a 30-degree angle. Two adjacent woks are used, one raw and one refined. The temperature of the raw pot is around 100°C, while the refined pot is slightly cooler. About 100 grams of leaves are added, adjusting the quantity according to their tenderness. Once the fresh leaves are placed in the wok, they are stir-fried for 1-2 minutes with a bamboo brush or a whisk broom, primarily for the purpose of fixing. When the leaves become soft, they are swept from the raw pot into the refined pot, where the shape is formed by stirring and patting, gradually transforming the leaves into a flake-like form. The force applied varies depending on the freshness of the leaves. Tender leaves require a gentle stir-fry and lighter flipping, loosening the whisk broom to preserve color and shape. For older leaves, the whisk broom needs to be tightened, lightly pressing them into flakes. Stir-frying continues until the leaves take on a basic flake shape and the moisture content drops to around 30%, at which point they can be removed from the pot and immediately placed on the drying rack.
Initial Drying: Drying is done using charcoal in a basket heater, with about 1.5 kilograms of leaves per basket. The top temperature of the heater should be around 100°C, and the leaves are dried until they are eight to nine-tenths dry. Yellow leaves, floating leaves, red veins, and old leaves are then picked out, and the tender leaves and older pieces are mixed together.
Secondary Drying: This step should be performed no later than one day after initial drying. About 2.5 to 3 kilograms of leaves are placed in each basket, and the fire temperature should not be too high. The leaves are dried until nearly fully dry.
Final Drying: Also known as ‘pulling the old fire,' this is the last drying process, which greatly influences the unique color, aroma, flavor, and shape of the tea. High temperatures and intense flames are required for final drying. Wooden charcoal is tightly packed and burned evenly, producing a flame that reaches high into the air. About 3 to 4 kilograms of leaves are placed in each basket, lifted and lowered on the charcoal fire for 2 to 3 seconds by two people, then lifted down to flip the tea. This process is repeated, lifting and lowering the baskets continuously while flipping the tea. To make full use of the charcoal, two to three baskets can be rotated through the process. Drying continues until the leaves turn a green color with a frosted appearance, at which point they are removed from the heat and, while still hot, placed into iron barrels, layered and pressed tightly, sealed with lids, and then stored using soldered seals.
Awards and Honors
In 1982 and 1986, it was respectively rated as a nationally famous tea by the Ministry of Commerce. In 1995, it won the “An