“Tai Ping Hou Kui” means “Monkey ringleader of the Tai Ping District”. It is top tea on the list of ten famous Chinese teas, “Shi Da Ming Cha”. The official story of this tea starts at the beginning of XX century in the Hou Ken village. Wang Kuicheng farmer produced delightful tea and got a prize at the Nanjin Fair in 1912 as the best tea of the year. Since then, this tea has got many first prizes at the different Fairs and Tea Exhibitions.
The name of the tea “Hou Kui” is translated as “Monkey ringleader” and it joins two words. One is the name of the place where it is cultivated, Hou village, and the second word is the name of the producer farmer, Kui. There is a legend about tea name as well. According to this story the farmer was thinking about the name for the new tea and at this moment the monkey entered the window and stole the watches that was shining in the sunlight. The farmer chased the monkey and discovered his lair full of stolen shining things. Only ringleader of the monkey troop could collect such numbers of treasures. The farmer took these things, sold them at the market and bought some more land for the tea plantation. And he certainly gave the name “Hou Kui”, “monkey ringleader” to the new type of tea.
The Tai Ping district was joint to the Huangshan district of Anhui Province in 1983, that’s why there is no it on the map. But it exists and there is amazing nature here - high cliffs covered with green forests, flowing mists and streams, singing cicadas. First flush of this tea is made at “Grain Rain” Season (20-s of April) during 3-4 clear days and second flush is made at the “Beginning of the Summer” Season (5-6 of May). The standard of the tea type requires rich, tight buds and tender, flat, mature leaves. Collected tea spreads out on the table and each flesh is made “Tai Ping”, when two leaves embrace the bud. The leaves loose a part of moisture at this stage.
Prepared raw material is roasted in wok on charcoal (110 ° C) in a small portion (100 grams) for 2-3 min. Masters skill and experience play a crucial role in getting quality tea. The master uses a special woven scoop for masterfully mix and throw leaves resulted with smooth and flat leaves still connected with the stems. Then the leaves are carefully laid out on the fabric and rolled several times by the roller to final shape. Thus, the production process is completely manual and laborious.
The dried tea consists of beautiful, large (8-9sm), long, flat as a paper shit tea fleshes of bright emerald color. The aroma of dried tea is fresh, tender, with herbal and nutty tones. The infusion has clear light yellow green color.
The bouquet of brewed tea is fresh, tender, airy, herbal, floral with a slight tone of roasted chestnuts. The taste is mild, sweet, oily, pure, as the taste of a mountain spring. The aroma is very subtle and floral. The aftertaste is nice and refreshing.
Infuse this tea with chilled boiled water (80°С) in a porcelain gaiwan or in a glass tea ware. Take 3 grams for 100 ml volume vessel. Shed tea with water and increase the infusion time gradually. This tea stands 6-7 infusions this way.
“The monkey ringleader from Tai Ping” is an excellent tea, which is admired by tea enthusiasts in China and abroad. It quenches thirst perfectly, refreshes perception and lifts the spirit, makes the body light and the mind flexible.
