This is one of China’s most famous green teas and one of the most exciting. The dried tea leaves are very large, flat and has a clear grid.
The best tea is grown in the village of Sanhe in the Yellow Mountains. The village has three main areas of cultivation of tea, Houkeng, Hougang and Yanjiacun, also referred to as villages in some literature. Tea is grown admittedly in areas around Sanhe but this is of lower quality and cost considerably less. Tai Ping Hou Kui is grown between 500 and 750 meters above the sea in very steep, shady hillsides. The climate in the region is temperate, it rains plentiful and mist covers the mountains, a suitable climate for tea.
Tai Ping Hou Kui is produced by a tea sort named Shi Da Cha, a leaved and large adult tea tree that only grown in Anhui. The shoots can grow up to 15 cm long, a prerequisite for Tai Ping Hou Kuis extreme look.
Tai Ping Hou Kui means “Peaceful apledare”. Tai Ping is the name of the county that this tea comes from. “Hou” comes from “Houkeng” the valley this tea is named after. Houkeng means “Apgrop” and the valley used to take shelter in wartime. The name “Kui” comes from the tea plantation who invented tea in the early 1900s, Wang Kui Chen. Kui also means “great” or “leader” rather appropriate since this tea made of unusually large leaf tea.
Of China’s 10 most famous green teas, this is the youngest but at the same time it first became known abroad. 1915 won it, along with Keemun, gold medal at the “Panama Pacific International Exposition”.
The leaves harvested when about 20% of the shots has a leaf bud and three partially developed leaves. Usually this takes place between April 20 and May 5 In recent years the harvest started earlier and earlier. Since telöven will be very large, it is not the first harvest that gives the best tea. The tea leaves are growing very fast and it only takes a few days for the leaves to be 15 cm long. After about two weeks, the harvest is over.
During the harvesting shots with three leaves which are processed to finished tea on the day.
Tai Ping Hou Kui has a unique manufacturing process – rather than undergo a second frying is baked and moreover it is rolled. It takes one hour to produce 1.5 kg finished tea.
After the tea leaves picked broken tops of. During this step the finest telöven about 15 cm long.
The leaves are placed in a relatively cool 100 degrees hot wok pan for two to three minutes to prevent oxidation.
After frying, oven-baked, pressed and dried telöven to get their characteristic shape. The temperature in the oven is about 60 degrees. When telöven is finished, they have shrunk to around 5 cm.
Quality and fakes
Counterfeits are common and it will be factory-made tea that looks at least as good as it is handmade. Nowadays, there are at least four different grades and one of the better, if not the best, called Cha Wang Tai Ping Hou Kui.
Source: Hojo Tea