Chinese Name: Tai Ping Hou Kui

Profile

Leaf:	Criss-cross patterned long and flat leaves
Infusion:	Thick, bright yellow infusion
Aroma:	Smooth grassy and orchid scented
Taste:	Vibrant grassy, sweet and smooth textured

Harvest Season:	Spring 2007
Origin:	Hou Keng, Tai Ping County, Anhui Province
Processing Method:	Fired & Roasted
Leaf Form:	One bud, up to three leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

One of China’s famous teas, Tai Ping Hou Kui is known for its handcrafted processing and its brilliant grassy flavor and aromas. Each long, flat leaf set, composed of the first shoot and two or three adjacent leaves, measures anywhere from four to six centimeters in length and presents an exquisite criss-cross patterned impression on the leaf face and a reddish toned stripe along the leaf's center vein. The taste is vibrant, presenting an entirely unique smooth grassy aroma and thick bright yellow orchid scented infusion. The aftertaste is lingering and sweet with a hint of floral undertones on the tip of the tongue. Tai Ping Hou Kui is a limited production tea, cultivated from the first harvest of the year in the village of Hou Keng in Tai Ping County.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 4 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first brew while increasing infusion times by one minute for each consecutive brew.