Lu 'an Guapian, one of the top ten famous teas in China, was produced in Dabie Mountain area, Lu 'an City, Anhui Province, and was called "Luzhou Lu 'an Tea" in the Tang Dynasty. In the Ming dynasty, it was called "Luan melon slices", which was the top grade and the top tea. Tea was a court tribute in Qing Dynasty. Lu 'an melon slices are special green tea. "It has a long history and rich cultural connotations. Among all the tea leaves in the world, Luan Guapian is the only tea without buds and stems, which is made of a single raw leaf. De-budding not only keeps a single shape, but also has no smell of grass; The stem has been lignified in the production process, and after removal, it can ensure that the tea tastes strong but not bitter, fragrant but not astringent. Cucumber slices in Lu 'an were picked within ten days before and after Grain Rain, and two or three leaves were taken when picking, so as to be "strong" but not "tender".

Lu 'an melon slices are shaped like melon seeds, naturally flat, with slightly upturned leaf edges, green color, uniform size, no bud tips and tea stalks, fragrant in Gao Shuang, fresh and mellow in taste, clear and transparent in soup color and green and tender in leaves. In the past, according to the harvest season, it was divided into three varieties:

Pick-up: Grain Rain calls it "pick-up", which has the best quality; Cucumber slices: the bulk products collected after chip extraction are called "cucumber slices"; Plum slices: In rainy season, the tea leaves are slightly coarse and old, and the quality is average. This period is called "plum blossom". Qishan melon slices are divided into 1~3, and inner melon slices and outer melon slices are divided into 4 grades and 8 grades. The chemical constituents of Lu 'an melon slices have good health care function. Its chemical composition consists of 3.5%-7.0% inorganic matter and 93%-96.5% organic matter. There are about 27 kinds of inorganic mineral elements in tea, including phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc and selenium. Organic compounds in tea mainly include protein, lipids, carbohydrates, amino acids, alkaloids, tea polyphenols, organic acids, pigments, aroma components, vitamins, saponins and sterols.