Taiping Houkui (spring 2026)

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

The collection of raw materials and subsequent processing are extremely careful and subject to strict standards. Tai Ping tea is harvested in spring during the bread rains from April 20 to May 5.

The most labor-intensive stage in production, which sets Tai Ping apart from other teas, is the shaping process. Each leaf is placed by hand on a special grid and flattened flat using a special roller. This is why you can notice a slight grooving on the finished teas, left by the traces of the grid. This method makes the tea very spectacular, but due to the high demands on raw materials and the complex production, few farmers dare to produce it.
A true Taiping Houkui consists of a single bud shoot and two leaves that retain a straightened shape. In the lower level of this variety, the shoot does not contain a bud.

Taste and aroma

The infusion of this tea pleases with a long aftertaste, flavored with orchid aroma. The flavor is rich and buttery, yet refreshing, without tartness. The aroma of the drink is complemented by sweet honey tones and light tobacco nuances. Expressive notes of fresh herbs add vivacity and sweetness.This tea brings a sense of calmness, balance and clarity.

Brewing methods

Strait

The main tip: don't break the teas! If they don't fit in the brew pot, just pour hot water over them. They will soften like spaghetti and will fit completely in the pot. Also a tall tumbler or glass flask will work well for this tea, in which the teas will fit vertically.

To brew this variety, you need to prepare a kettle or gaiwan of appropriate size, so that the soaked large leaf can be completely immersed in water. After the first steaming and rinsing, pour Taiping Houkui hot water at a temperature of 85-90 degrees and hold for 15-30 seconds. The color of the infusion should be light and the aroma should be subtle. The number of brews is 6-8. For each brew, 5-7 grams of tea leaf is used.

Infusion

Put 3-5 grams of Taiping Houkui into a tall glass beaker, and pour one-third of it into 85 degree hot water. After 30 seconds, when the tea leaves have softened, pour off the infusion. Pour again, now to the top. Infusion time: 4-5 minutes.

Cold Brew

Also Tai Ping Hou Kui is interestingly revealed by the method of cold brewing. To do this, pour 15 grams of tea with 1 liter of cold water and leave it in the refrigerator for 8 hours. The result is a light, refreshing drink without bitterness or astringency.

Ingredients: green tea Taiping Houkui.