Taiping Houkui (太平猴魁)
tea imagery: Crane in a bamboo grove
Taiping Houkui is recognisable by its long, flat shoots, with two leaves surrounding a bud. This green tea from Huangshan district in Anhui usually has a gentle vegetal flavour and floral aroma. Give it a roomy vessel rather than breaking the leaves to fit a small gaiwan.
History
Taiping was the former county name in what is now Huangshan district. Houkeng and Hougang are associated with the tea’s history. Traditional Houkui uses the large-leaved Shi Da Cha cultivar. Picked shoots are sorted to retain a bud and two leaves, heated, straightened, flattened and dried in stages. The usual season begins around Guyu in the second half of April, with dates shifting with the weather.
The crane among bamboo is our illustration, suggested by the elongated leaves. Look at a shoot before and after brewing: it starts flat, then the leaves move away from the bud as they soften in water.
Terroir
Huangshan district, Anhui; historically called Taiping. Elevation varies by garden. Soil, depth and drainage differ between plots. Humid mountain slopes; light and spring temperatures affect shoot growth. Ask for the village, picking date and shaping method. Leaf length alone cannot establish origin or quality.
Leaf
dry leaf: Long, flat green shoots with visible veins and a bud between two leaves.
aroma in a warmed vessel: A warm vessel may reveal light floral sweetness and fresh vegetal aromas.
aroma after brewing: Wet leaves can recall fresh greens and flowers; the aroma is often described as orchid-like.
taste: Gentle vegetal freshness, slight sweetness and floral notes. Strength depends greatly on the amount of leaf.
finish: Notice sweetness and dryness after swallowing. If the tea feels astringent, shorten the next steep.
Properties
Traditional descriptions: The traditional description of green tea as “cooling” belongs to a cultural classification.
What to know: Leaf size cannot tell you the amount of theanine or astringent compounds; the raw material and processing matter.
Over a cup of tea: For a short daytime break, start with a moderately brewed cup.
Caffeine: Contains caffeine, with no universal amount per cup. Weigh the tea: these long leaves take up a lot of space.
How to brew
A roomy 250 ml teapot or tall brewing glass; pour the liquor through a strainer. Start with 3 g per 250 ml at 85 °C. Leave the leaves loose; try 90 °C if the flavour is weak. Time for each infusion: 90 s, 120 s, 180 s.
When to drink
Morning or daytime. Year-round; reseal the open pack and keep it away from heat and odours. When you want to explore an unusual leaf shape. Pear, rice or mild cheese; taste the tea on its own first. With guests at the table or during a quiet break
What to notice
- Find the bud between the two leaves.
- Watch the shoot change in water.
- Compare the leaves’ aroma with the slightly cooled infusion.
Questions and answers
How do you brew Taiping Houkui?
A roomy 250 ml teapot or tall brewing glass; pour the liquor through a strainer. Start with 3 g per 250 ml at 85 °C. Leave the leaves loose; try 90 °C if the flavour is weak. Time for each infusion: 90 s, 120 s, 180 s.
What does Taiping Houkui taste like?
Gentle vegetal freshness, slight sweetness and floral notes. Strength depends greatly on the amount of leaf.
How much caffeine is in Taiping Houkui?
Contains caffeine, with no universal amount per cup. Weigh the tea: these long leaves take up a lot of space.
What else should I know about Taiping Houkui?
Leaf size cannot tell you the amount of theanine or astringent compounds; the raw material and processing matter.
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