Tai Ping Hou Kui green tea

Tai Ping Hou Kui is one of China’s most distinctive green teas, closely associated with the renowned tea culture of the Huangshan region in Anhui Province. Its most striking feature is its exceptionally large, elongated and flat-shaped leaves.

Traditionally, carefully selected, vigorous shoots are used, typically consisting of one bud and two leaves. During processing, the leaves are straightened and flattened, creating the distinctive appearance that makes Tai Ping Hou Kui instantly recognisable.

The dry tea consists of remarkably large, elongated and flat leaves in shades of green, yellow-green and olive. Once infused, it produces a clear, very pale yellow-green liquor. As the leaves gradually unfold in the water, their unusual elongated structure becomes particularly visible.

Its flavour is fresh, clean and smooth, with a delicate sweetness. Light vegetal notes are complemented by elegant, orchid-like floral aromas, followed by a pleasant and lingering finish.

The development of Tai Ping Hou Kui in its present form dates back to the beginning of the 20th century. According to tradition, around 1900 Wang Kuicheng, a tea producer working in the Hougang area, began selecting particularly vigorous shoots consisting of one bud and two leaves and processing them separately. The resulting tea soon gained a reputation of its own.

The name Tai Ping Hou Kui is also linked to this history. “Hou” refers to the tea’s traditional growing area, while “Kui” refers to the name of Wang Kuicheng. The name later became closely associated with this distinctive large-leaf green tea.

Traditional Tai Ping Hou Kui production requires considerable skill and precision. The carefully selected shoots are sorted, rested, heated, straightened and shaped before being dried in several stages. This process creates the tea’s characteristic flat, elongated leaf shape.

The traditional production technique of Tai Ping Hou Kui is now part of China’s national intangible cultural heritage.

Use 6 g of tea per 150–250 ml of water, preferably at 75–80 °C. Because of the unusual size of the leaves, a tall glass or a larger glass or porcelain teapot is particularly suitable, giving the leaves plenty of room to unfold.

Steep the first and second infusions for approximately 1 minute. For subsequent infusions, gradually increase the steeping time and, if necessary, slightly increase the water temperature.