In 1900, this tea was first presented at the Nanjing Exhibition and became famous among tea connoisseurs. By 1915, it had won a gold prize at the Panama World's Fair. In 1955, it was included in the list of famous Chinese teas, and at the International Tea Exhibition, it was awarded the title "King of Green Teas."

The harvesting of raw materials and subsequent processing are extremely meticulous and adhere to strict standards. Tai Ping tea is harvested in the spring during the grain rains, from April 20 to May 5.

The most labor-intensive stage of production, which distinguishes Tai Ping from other teas, is the shaping process. Each leaf is manually placed on a special mesh and flattened using a special roller. Therefore, a slight ridge, left by the mesh, can be seen on the finished tea leaves. This method produces a very attractive tea, but due to the high demands on raw materials and the complex production process, few farmers dare to produce it. A true Taiping Houkui consists of a single-budded shoot and two leaves that maintain an upright shape. Lower-grade Taiping Houkui varieties lack a bud.

Taste and Aroma

This tea offers a long, satisfying aftertaste, spiced with the aroma of orchids. The flavor is rich and buttery, yet refreshing, without astringency. The aroma is complemented by sweet honey notes and light tobacco nuances. Distinctive notes of fresh greenery add invigoration and sweetness. This tea brings a feeling of calm, balance, and clarity.

Brewing Methods

Steeping

Top Tip: Don't break the tea leaves! If they don't fit in the teapot, simply pour hot water over them. They will soften like spaghetti and fit completely in the teapot. A tall glass or glass flask, in which the tea leaves will sit vertically, also works well for this tea.

To brew this tea, prepare a teapot or gaiwan of the appropriate size so that the soaked large leaves can be completely submerged in the water. After the initial steaming and rinsing, pour hot water (85-90 degrees Celsius) over the Taiping Houkui and steep for 15-30 seconds. The infusion should be light in color and have a subtle aroma. 6-8 steeps are recommended. Each steeping requires 5-7 grams of tea leaves.

Infusion

Place 3-5 grams of Taiping Houkui in a tall glass and fill it one-third with hot water (85 degrees Celsius). After 30 seconds, when the tea leaves have softened, drain the infusion. Fill again, this time to the top. Steeping time: 4-5 minutes.

Cold Brew

Tai Ping Houkui also reveals its charm when cold brewed. To do this, pour 15 grams of tea into 1 liter of cold water and leave it in the refrigerator for 8 hours. You'll get a light, refreshing drink without any bitterness or astringency.