Taiping Houkui 太平猴魁 - Green Tea

This ancient green tea originated in Tang dynasty in the former Taiping county, later renamed Huangshan city, in Anhui Province.
Its long leaves come from a peculiar cultivar called Shidashuzhong 柿大树种, of which pickers select only the young buds and first two leaves, that are pan-fried and hand-rolled into a thin and slender shape called 捏尖 niē jiān.

The new harvest has a surprising floral aroma that reminds of orchids, jasmine, and peach blossoms, with a smooth aftertaste that refreshes the whole body. It can be brewed in a gaiwan, patiently waiting for the dry leaves to warm up and soften, falling delicately at the bottom of the teapot.
Otherwise, they can be infused directly in a long glass cup, sipping the clear and refreshing liquor while the leaves continue the infusion. 

Origin: Houkeng village, Xinming district, Huangshan city, Anhui Province
Altitude: 709 m asl
Producer: Xiaoyanzi
Harvest: April 2025, Spring tea 春茶
Format: 25 gr. (0.88 oz), loose leaves
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

Eastern Brewing

Quantity: 1 gr. of tea every 30 ml of water
Brewing time: Begin with a 30-second brew. Increase with each successive brew as needed. 
Water temperature: 75-80°C
Number of brews: 4-5

Western Brewing

Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 3 minutes
Water temperature: 75-80°C

Cold Brew

Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 5-6 hours. Filter the liquor and drink within 24 hours.