Tai Ping Ho Kui （太平猴魁）

Brewing Directions: Gong Fu Cha Method

• Water Temperature:  80°C (176°F). The water should be not too hot.

• Amount of Leaves: 7 grams (0.25 ounces) of tea leaves for a 100ml (3.4 fluid ounces) gaiwan or Yixing teapot.

• Amount of Water: Fill the gaiwan or teapot with hot water, allowing the leaves enough space to expand.

• Steeping Times: In the gong fu cha method, the first infusion should be around 10-15 seconds. Subsequent infusions can be increased gradually, starting from 15-20 seconds and extending up to 30-40 seconds. Enjoy multiple infusions, typically 10~12.

Tai Ping Houkui tea is grown in the Huangshan Mountain area of Anhui Province in China, which has a unique climate and soil that impact the tea's flavor. The tea has a distinct nutty, chestnut-like flavor with a slightly sweet aftertaste. Its unique flavor is a result of the tea leaves being grown at high elevations and processed in a specific way, which includes being pan-fired to prevent oxidation.

The leaves of Tai Ping Houkui tea are handpicked in the spring and then processed by pan-firing, which involves heating the leaves in a wok or pan. This process helps to prevent oxidation and lock in the tea's natural flavors. Afterward, the leaves are rolled and then dried. Finally, the tea is packed into airtight containers to preserve its freshness.

Tai Ping Houkui tea is known for its numerous health benefits, including reducing inflammation, improving heart health, and boosting the immune system. It is also low in caffeine, with about 20-30 milligrams per cup, which makes it a great option for those looking to reduce their caffeine intake.

Tai Ping Houkui tea is highly regarded among tea connoisseurs and is often ranked as one of the top ten Chinese teas. The tea has won many awards, including the Chinese National Tea Competition. Interestingly, it is also one of the few teas that can be used to make tea soup, a traditional Chinese dish made by combining tea leaves with other ingredients such as peanuts and pork.

 

According to legend, Tai Ping Houkui tea was discovered in the early 1900s by a farmer who found a wild tea plant with unusually long leaves. He began to cultivate the plant and eventually shared it with others in his village, leading to the development of Tai Ping Houkui tea.