Tai Ping Huo Kui..."Best Monkey" Green Tea...
The Word for This Green Tea is 'Astonishing'...
Grown 7-800 meters high in the mountains of Tai Ping County, Anhui, China, in select gardens of a remote village where this ... ... Learn More
Product Details
The Word for This Green Tea is 'Astonishing'...
Grown 7-800 meters high in the mountains of Tai Ping County, Anhui, China, in select gardens of a remote village where this most unusual tea style was created. Three to four leaves and a bud are selected, then later "peeled" back by hand to two large leaves and a bud, in order to become one of the most lovely of green teas.
In this remote area of Huang Shan (Yellow Mountain), not only is the harvest season limited to two weeks, and the harvest area limited to that surrounding just three villages, but the micro-climate is one yielding limited direct light exposure, which increases the amino acid content and savory quality of the tea.
The process was developed in the 19th century by Wong Kui Cheng, who wanted to establish the tea growing area as one of high esteem. He selected long leaves instead of only buds, and developed a technique of pressing the leaves between a cloth and drying the leaves flat between screens. The result is not only intriguing to see, but delightful to enjoy.
The flattened leaves of this green tea - referred to as "Jian-Cha" or sharp-shaped tea - are spoken of as "two knives and a pole", as the large leaves envelop the down-covered flattened bud, and have a further distinguishing quality of red veins on the underside of some of the leaves. This is a result of being from the Shi Da Cha cultivar, native to the area.
The resulting green tea broth yields a delicate aroma of orchid, that is light, yet savory, with very pleasant mouth feel and a hallmark sweet aftertaste.
A truly exceptional treat for those that understand and appreciate green tea.