Product Overview
Tai Ping Hou Kui literally means “peaceful monkey leader” aka, Monkey King Green. This ancient green tea originated in Tang dynasty in the former Taiping county, later renamed Huangshan city, in Anhui Province. Its long leaves come from a peculiar cultivar called Shidashuzhong, of which pickers select only the young buds and first two leaves, that are pan-fried and hand-rolled into a thin and slender shape called Nie Jian.
Our nonpareil grade Hou Kui may look quite different to the larger, paler and flatter teas that you have seen. This is because this batch has been mostly handmade. The folding and pressing phase of the fresh leaves has been done by hand and fed one by one through a machine traditionally rather than laid out in large batches for the machines to do all of the work. The handmade Hou Kui may not have the same stunning appearance as the machine-made teas but, in general, produces a richer and more characterful tea and is reserved for the better leaves and terroir.
Its breathtaking elegantly long emerald leaves are hand-pressed, bringing a dry aroma of un-roasted chestnuts and light fruitiness. These large leaves produce a light taste with a full mouthfeel and crisp, creamy notes. The liquor is light-bodied and delicate with nuances of nut, and a touch of sweet grass. The floral and apricot notes linger nicely on the palate.
Brewing Guide: Taiping Hou Kui is typically brewed in a tall, clear, heatproof glass or teapot so that you can watch the leaves gently sway in the water as they unfurl. This is described as the "Phoenix dances." Using 3 grams of tea per 6 oz. of 160-170 degree water, pour the water slowly over the leaves in a circular motion just to cover the leaves. Once the leaves are completely wet, pour the remaining water over and steep for 1-2 minutes. Taiping Hou Kui will withstand three to four infusions.