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Tai Ping Hou Kui is one of China’s most distinctive green teas — large, flat emerald leaves with orchid-like aroma and a gentle, cooling finish.
Dry leaf has a gentle toasted chestnut, fresh bamboo, and sweet hay aroma. The tea has pale jade to light yellow-green colour with silky, light-to medium body with smooth texture. The flavour has steamed greens, or sugar snap pea with light nuttiness and faint seaweed and mineral edge. Lingering floral sweetness with a cooking sensation in the throat. The tea has very low astringency, easy to brew.
Brewing tips:
Delightfully light and floral but not grassy, with a sweet and pleasant leathery note maybe with a hint of tobacco. The tea has a clean and cooling feeling and the texture is surprisingly velvety. The leaves are fat and long.
Tea Master: Tai Ping County, Anhui Province, China.
Early April. 1 young bud and 2 slightly open leaves are hand picked and then carefully compressed thinly and slowly dried in a small oven.
Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water
Water Temperate: 85°C .
Leaf to water ratio: 2g per 100ml.
Brewing time: About 15 seconds for the 1st to 3rd infusion. Increase the infusion time for each subsequent brewing.
Tips: Keep the teapot lid open between each brew to allow the hot wet leaves to cool down.
Recommended Water: Try to use natural mineral water.
