Taiping Houkui Tea, originating from the area around Taiping Lake in Huangshan City, Anhui Province, is one of China’s famous green teas and is renowned as the “Crown of Green Tea.” This tea is distinguished by its straight, large, long, flat, and uniform leaves.
Origins and Characteristics of Taiping Houkui Tea
The history of Taiping Houkui Tea dates back to around 1900, first appearing in the Monkey Pit area of Huangshan. Legend has it that early Houkui Tea was wild and grew in the steep mountainous regions of the northeastern slope of Huangshan. Local villagers scattered tea seeds in crevices and trained monkeys to pick the tea. Due to the high quality and difficulty in imitation, this tea was named “Houkui” (meaning “Monkey King”). Its distinct feature is the straight, robust leaves that remain naturally extended.
Production Process
The production process of Tai Ping Hou Kui tea is highly meticulous. First and foremost, the quality of the tea leaves is critical. The best harvesting time is from March to April, usually selecting one bud with one leaf or one bud with two leaves. The key points in the production process include:
- Selecting the Mountain: Choose high mountain tea regions to ensure tea quality.
- Selecting the Tea Garden: Opt for healthy tea trees.
- Selecting the Branches: Choose robust young branches.
- Selecting the Buds: Select tender tea buds.
After harvesting, the tea leaves are sorted and then undergo several processing steps:
- Kill-Green (Pan-Frying): The tea leaves are pan-fried using charcoal fuel at about 110°C (230°F) for approximately 3 minutes. This step halts oxidation.
- First Drying: This is done in four stages with temperatures of 100°C (212°F), 90°C (194°F), 80°C (176°F), and 70°C (158°F). The leaves are frequently turned, and the final step involves pressing the leaves by hand to flatten them.
- Second Drying: Performed at 70°C (158°F), this step mainly involves pressing the leaves to fix their shape.
- Third Low-Temperature Drying: Conducted at around 60°C (140°F), this final drying stage involves drying and flipping the leaves until the moisture content is reduced to 6%.
Brewing Method
When brewing Tai Ping Hou Kui tea, it is recommended to use mountain spring water with a temperature of around 80°C (176°F). The tea-to-water ratio should be 1:50, meaning 2 grams of tea leaves for a 100-gram teapot. Avoid using water that is too hot to prevent damaging the tea’s flavor, and do not cover the teapot to preserve the tea’s aroma. Typically, the first infusion should steep for 3 minutes, with each subsequent infusion increasing by 1 minute to achieve the best taste and aroma. The tea can be brewed up to three times, ensuring that each infusion reveals its unique flavor.
Robust Appearance and Delicate Flavor of Taiping Houkui Tea
Taiping Houkui Tea uses the local large-leaf tea trees, resulting in robust, straight leaves that are visually pleasing and provide a unique aesthetic when brewed. The tea is not only fragrant but also offers a refreshing taste, making it a delightful choice for tea enthusiasts.