Anhui's featured green tea, Liu'an Guapian, has no buds or stems and is made from single leaves. It gets the name "Guapian" (melon slice) due to its shape resembling melon seeds. Its tea soup is fragrant without bitterness, rich without astringency.

In terms of production technology, we still adopt traditional handmade methods solely for the unique taste—not a gimmick at all.

The process includes picking, withering, fixing in raw wok, shaping in cooked wok, first drying, second drying, and final drying.

Liu'an Guapian, scented three times with charcoal fire, boasts a rich and long-lasting aroma. Compared with other green teas scented by "electric fire", Liu'an Guapian has an inherent advantage in aroma.

The tea garden is located in the core production area of the Dabie Mountains, surrounded by mist and with a large temperature difference between day and night.

The tea trees absorb natural minerals and the essence of mountain spring water, resulting in thick and plump leaves and clear, bright tea soup,

with the refreshing sweetness and purity of high mountain charm.

A sincere creation by tea-making masters.

This is post-rain Liu'an Guapian, picked from April 20 to April 25.

The second and third strong leaves picked after Grain Rain are thick and plump, accumulating more tea polyphenols,

offering a richer tea flavor with low bitterness and astringency.

Through the "final charcoal roasting" process (roasted repeatedly over 80 times with charcoal fire),

a white frosty substance forms on the leaf surface, enhancing the tea's sweet taste and aroma,

while improving its steeping resistance. The deep roasting reduces the cold nature of green tea, making the tea property milder.

The tea retains the tenderness of spring tea and presents a fuller, mellow texture due to increased maturity.