Difference between revisions of "Liu An Gua Pian"
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(Created page with "'''Liu An''' (六安瓜片), also known as Lu'an, is a green tea from Liu'an County in Anhui Province, China. This is a famous green tea and is listed on virtually all Chi...") |
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| + | [[File:Lu'an_Melon_Seed_tea.jpg|250px|thumb|right|alt=Liu An Gua Pian|Liu An Gua Pian]] | ||
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'''Liu An''' (六安瓜片), also known as Lu'an, is a green tea from Liu'an County in Anhui Province, China. This is a famous [[green tea]] and is listed on virtually all China famous tea lists. The literal translation for Liu An Gua Pian Tea is Liu An Melon Seed. Its name is derived from the flat and oval shape of the processed tea leaves which resemble a melon seed. Unlike most green teas which utilize leaf buds for making tea, Liu An Gua Pian uses the second leaf on the branch. Each leaf's central vein is removed and the leaves are pan fried and shaped to stop oxidizing enzymes and dry the tea. | '''Liu An''' (六安瓜片), also known as Lu'an, is a green tea from Liu'an County in Anhui Province, China. This is a famous [[green tea]] and is listed on virtually all China famous tea lists. The literal translation for Liu An Gua Pian Tea is Liu An Melon Seed. Its name is derived from the flat and oval shape of the processed tea leaves which resemble a melon seed. Unlike most green teas which utilize leaf buds for making tea, Liu An Gua Pian uses the second leaf on the branch. Each leaf's central vein is removed and the leaves are pan fried and shaped to stop oxidizing enzymes and dry the tea. | ||
Revision as of 02:19, 28 September 2013
Liu An (六安瓜片), also known as Lu'an, is a green tea from Liu'an County in Anhui Province, China. This is a famous green tea and is listed on virtually all China famous tea lists. The literal translation for Liu An Gua Pian Tea is Liu An Melon Seed. Its name is derived from the flat and oval shape of the processed tea leaves which resemble a melon seed. Unlike most green teas which utilize leaf buds for making tea, Liu An Gua Pian uses the second leaf on the branch. Each leaf's central vein is removed and the leaves are pan fried and shaped to stop oxidizing enzymes and dry the tea.