Green Monkey King - Tai Ping Hou Kui

Scented by wild cymbidium orchids, flavors of sweetgrass & apricot
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Item Number:
Tai Ping Huo Kui
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Loose Leaf

Perhaps no other tea more aptly embodies the artistry of China's teas than the famous Tai Ping Hou Kui (TPHK). Grown on a spring-fed farm in the lower slopes of the Huang Shan Mountains, of Anhui Province, this unusually long-leaf cultivar is famous for its leaf size, as well as its delicate orchid aroma and fresh apricot flavor. At night, wild cymbidium orchids surrounding the farm infuse the leaves with aromas reminiscent of lily-of-the-valley. Leaves will turn a bluish-green color and open to refreshingly clean floral flavors. The highest grades of TPHK are handmade - individual leaves are selected then pressed by hand in a wok reducing moisture and beginning the process of impressing its unique shape.

Lot Notes
Lot is a Yu Qian pick, harvested in mid-April "before the rain". Our TPHK is organically grown, however, as the farm does not export its teas, they are not certified. This lot is a first-grade leaf. Plucking standard for this lot is one bud and 3 leaves, with an approximate 5-centimeter stem. In tasting, we found the famous floral, sweet and enriching tastes that make this tea so special.

Tea Facts
Our lot is handmade and processed using a contemporary version of Nie-Jian processing. TPHK undergoes Sha Qing, a process done by hand firing in a pan at a temperature of 75 -80 degrees F to prepare it for pressing into its classic flat shape. Now pliable, the leaves are then placed on silk mats and pressed into their classic shape. Generally, the leaf stems are about 5 centimeters in length. The pluck is done in the morning before the sun shines on the bushes. 

Tasting Notes
The leaves offer light aromas of orchids. TPHK is famous for a refreshing, delightfully sweet, taste with a fresh note of apricot. While delicate, it offers a full taste. Note its aroma of orchids.

Brewing Instructions
As the leaves are long, it is difficult to measure your leaf quantity by traditional methods such as teaspoon. Best if it can be weighed on a scale. In any event, 3-4 grams for 8-12 ounces of water at a temperature of 175-195 F. Steep for two minutes, to yield a straw-colored liquor, a range of floral flavors and multiple steeps.


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