Green Tea, Tai Ping Hou Kui

太平猴魁

Taiping Hou Kui was first made during the end of the Qing Dynasty. It is only produced in the Huangshan area of An Hui Province. The tea tree that produces Hou Kui is called Shi Da Cha (柿大茶), and it has much bigger leaves and buds than other tea trees. Although Tai Ping Hou Kui is produced in the entire Tai Ping area, only the teas growing in Hou Keng (猴坑), Hou Gang (猴岗) and Yan Jia Cun (颜家村) are considered to be the best ones. Because of the high elevation of this area, the tea season usually starts from Gu Yu (around April 20), so unlike other green tea, there is no Ming Qian tea for Hou Kui. This Hou Kui we selected is from Hou Keng, one of the best producing areas. The tea leaves of Hou Kui are big and delicate. Because of its unique shape, it is better to brew it using a glass. It has a fresh, mellow aroma and a smooth, sweet taste. Since the tea hasn't been rolled and shaped (揉捻, Rou Nian) like other green tea, it can usually be brewed for more than four steeps.

Green Tea, Tai Ping Hou Kui

$9.00Price
Size
    • Type: Green Tea
    • Harvest Time: April 2019
    • Origin: Hou Keng Village, Tai Ping County, Huangshan, An Hui Province, China
    • Flavor: Fresh, mellow, sweet
    • Resealable kraft paper pouch with foil liner
    • Shelf Life: 18 Months
    • Store in an airtight container in a cool, dry place. Avoid being exposed to light. Refrigerated storage recommended.
  • Regular way

    • Glass
    • 4 grams for an 8oz/250ml glass
    • 185℉ / 85℃
    • 2 - 4 mins, 4 - 5 steeps
    • Warm the glass with hot water, put the tea into the glass, roots side down, fill 1/3 of the glass with water when holding the glass diagonally. Spin the glass gently to wet all the tea leaves, then pour more of the water in to fill the glass. 

     

    Chinese Gongfu way

    • Porcelain Gaiwan
    • 4 grams for an 120ml gaiwan
    • 185℉ / 85℃
    • 5 steeps: 30s/60s/120s/180s/240s
    • Fill 1/3 of the gaiwan with water first, then put the tea into the gaiwan. Pour more of the water in to fill the gaiwan after the tea is wet. 
    • Do not cover the lid
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