Taiping Houkui Tea
Taiping Houkui Tea Attributes
Leaf Shape
Two leaves embrace the bud, naturally stretched, flat and straight
Liquor Color
The green is smooth and the white hair is hidden
Fragrance
Orchid fragrance
Taste
Rich and sweet aftertaste
Brewed Tea Leaves
Bright green, buds and leaves are plump
Table of Contents
Learn More about Taiping Houkui Tea
Taiping Houkui Tea Introduction
Taiping Houkui is a famous historical tea, belonging to the top green tea category, and is the “top tea” in my country. Its color, fragrance, taste and shape are unique, with the characteristics of “swords and spears gathering, dragons flying and phoenixes dancing”. When tasting it, you can experience the artistic conception of “the first brew has a strong fragrance, the second brew has a strong flavor, and the third and fourth brews have a faint fragrance”, and the fragrance has a unique “monkey charm”.
Taiping Houkui Tea History
Taiping Houkui was created in the late Qing Dynasty. In 1955, it was named one of the top ten famous teas in China. In 1982, it was awarded the title of famous tea by the Ministry of Commerce. In 1987, it was rated as a national high-quality famous tea by the Ministry of Commerce and was awarded a certificate of honor. In 1989, it won the gold medal at the first Beijing Food Expo.
Taiping Houkui Tea Origin
Houkeng, Hougang, Yanjia and other places in Sanhe Village, Xinming Township, Huangshan District, at the northern foot of Huangshan City, Anhui Province
Taiping Houkui Tea Production Process
Picking starts around Grain Rain, and the garden opens when the fresh leaves grow one bud, three leaves or four leaves, and stops picking before the beginning of summer. The picking period of Taiping Houkui is relatively short, only 15 to 20 days a year. The picking standard is one bud and three leaves, and one bud and two leaves are picked. It is required to pick in the misty morning, and the picking is done manually after the mist disappears. Generally, it is only picked until 10 am. In the afternoon, the tip is picked, and the fresh leaves are selected according to the standard of one bud and two leaves to ensure uniform size and uniform age. After the fresh leaves are picked, they are made through four processes: killing green, hair drying, full drying, and double baking. It must be made on the same day, and the best Houkui are all fried by hand.
Taiping Houkui Tea Purchase Guide
Taiping Houkui and Kuijian are both products of the Jiancha series. Houkui is the best (the Jiancha produced in the Houkeng area is the best), followed by Kuijian. Taiping Houkui is the best in terms of quality, especially the Jiancha produced in the Houkeng high mountain tea garden. The well-known brand is “Houkeng Brand” Taiping Houkui. The main variety used to make Houkui is the persimmon tea variety, which has large leaves and thick buds. If it is made with fresh leaves of local varieties or other varieties, its appearance and internal quality are far from the specifications of Houkui, and it cannot be called Houkui, but is named “Taiping Kuijian”.
Taiping Houkui Tea Quality Identification
◎ Look at the appearance: The appearance of Taiping Houkui is two leaves embracing a bud, commonly known as “two knives and one gun”, naturally stretched, and known as “Houkui has two pointed ends, not scattered, not warped, and not curled”. The whole body is covered with white hair, which is contained but not exposed. ◎ Identify the leaf color: The leaf color of Taiping Houkui is dark green and smooth, and the leaf veins are green with red, commonly known as “red silk thread”. ◎ Identify the internal quality: After brewing, Taiping Houkui has a high and refreshing aroma, containing an attractive orchid fragrance, mellow and refreshing, with a unique “monkey charm”, the tea soup is clear and green, and the buds and leaves are plump.
Taiping Houkui Tea Brewing Method
Taiping Houkui tea is best brewed in a tall glass cup. You can use the “middle pouring method” to brew, that is, first pour 1/3 of boiling water into the cup, wait until the water temperature cools to about 90℃, then pour the tea, gently shake the tea for 1 minute (to make the tea soak and stretch into shape), then pour water into the cup until it is 70% full, and you can taste the tea after 3 minutes. It can be brewed continuously for 4 to 5 times.
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