Tai Ping Hou Kui


Availability: In stock

Brewing difficulty: Easy
Best season to taste: Summer
Origin: Xinming, Longmen and Sankou of Huangshan in Anhui Province
Characteristics: The dark green, straight, pointed leaves open out in hot water to reveal pink veins. They give a delicious orchid-flavored taste.
Shape: flat and straight with a bud between two leaves, the leaves are stretching as orchids, wearing Pekoe all over the body. Veins are green with hidden red, commonly known as "red threads."
Liquid: green crystal.
Aroma: just as orchid.
Taste: sweet and cool.
Brewed tea leaves: shoots are stretching into flowers, bright, green and uniform.
Brewing Method: bottom-putting or middle- putting brewing method.
Tea sets: glass.
Water temperature: 80℃ - 90℃.
Drinking recommendations: A light subtle afternoon tea. Drink without milk or sugar.


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Product Description

Taiping Houkui (Tai Ping Hau Fui)
This is the best of Anhui Province's green teas. Although not officially a scented tea, the leaves absorb the flavor of the millions of orchids that grow wild on the mountain as the tea bushes are beginning to open their new leaves. The tea won a gold medal in 1915 at the Panama Pacific International Exhibition and is world famous.
Taiping Houkui is a kind of baked green tea and a famous tea in Chinese history. It is unique in color, smell, taste and shape. It can be sub-divided into Houkui, Kuijian, and Jiancha. If you taste it, you'll experience the artistic conception of "great fragrance in the first infusion, strong taste in the second infusion, and lingering fragrance in the third and fourth infusions."

Taiping Houkui is very large, two leaves with one bud, and the leaves is up to 5 to 7 cm. After brewing, fat shoots swell into flowers, like budding white orchids. The color is dark green. Tea leaves look more beautiful when they are viewed in the sun, definitely not yellowish. Taiping Houkui is more durable than other ordinary tea. The lingering fragrance still exists in the third and fourth infusions, with sweet aftertaste and orchid fragrance.

Harvesting of Taiping Houkui
Taiping Houkui fresh leaves are generally picked only 15 to 20 days between Grain Rain and Beginning of Summer. Usually it happens in sunny or cloudy mornings or afternoons. The picking standard is one bud, three shoots in the early development. It is important to carry out "four pickings" strictly. First, the tea which grows on hills facing south, shrouded with heavy clouds; Second, the tea which grows on thriving tea trees; Third, the tea from sturdy and straight tender branches; and Fourth, the tea leaves corpulent with fuzzy tips.

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