Origin: Xi Tou Mountain, Liu An City, Anhui, China Cultivar: Anhui San Ha Xian Ye Zhong (Anhui #3 Small Leaf) Harvest: late April 2018 Picking Standard: fresh opened tender leaf Tea Master: Wang Fang Sheng
Sometimes called "melon seed", this tea is unique in many ways from plucking to firing to shaping. It yields a cup that is rather strong with a thick, rich feel.
Tea pickers pick only leaf (no bud) with a small amount of sprig (stem). One by one, processors remove the stem by hand. Instead of charcoal, the tea processors use a very hot fire to make their Gua Pian. Tea masters have special small brooms made out of local reeds to brush the leaves in to the unique rolled shape. They use very large bamboo drums with a handle on either side. Two masters will stand on either side and place the tea over the fire for less than one second, then remove it. They will repeat this process over sixty times, making this a very unusual and time consuming tea to make.