Tai Ping Monkey King green tea

The Tai Ping Monkey King tea was originally produced in Anhui Hou Keng, but it got its name from its main production area, Tai Ping Province, which is now known as Huangshan City, Huangshan District. Tai Ping Monkey King tea appears flat and straightly pressed, with the bud encircled by two green leaves. When steeped in water, the tea leaves unfurl like colourful floating flowers. The infusion has a fresh and gentle taste, paired with an intense and pure fragrance. It smells organic and refreshing, with uncanny resemblance to the aroma of an orchids. It distinguishes itself from common or even high-quality green teas with its simple and delicate flavour. It has an unmatched sense of style.

The “Hou Kui Tea” name refers to both the producer and the region where the tea was grown. The word “Hou” is a refers to the village of Hou Keng, where this type of tea is of the highest grade, whilst the term “Kui” alludes to a tea maker’s name, Wang Kui-cheng, who developed the processing technique for this tea. When the Tai Ping Monkey King earned a gold medal at the 1915 Panama- Pacific International Exposition, it rose to fame and gained recognition worldwide. It is regarded as Anhui Province’s most top-notch green tea.

We advise you to use a porcelain or glass teapot for the brewing of this tea. To begin with, rinse the teacups and teapot with hot water. Then, for every 150 – 250 ml of water, add in 6 grams of tea leaves. For the first and second infusions, steep the tea leaves in water that is 75 °C – 80 °C for one minute. For each additional infusion, gradually raise the temperature and steeping time.