Taiping Houkui is one of the most famous specialty green teas in China, produced in the Huangshan district (formerly Taiping County) of Huangshan city, located on the northern slope of Huangshan Mountain in Anhui province. Its origin dates back to the Taiping Jian Cha created in the mid-19th century. Over its century-long history, several theories about the tea name, Houkui (Hou = monkey, Kui = champion), have come down, including the myth of it being harvested by trained monkeys.
 
Unlike many other green teas prized for being Mingqian (pre-Qingming), Houkui is harvested rather later, starting around the Guyu solar term (April 20 ± 1 day). At this stage, the tender shoots develop into one bud along with 2–3 half-opened leaves, creating the tea’s unique shape: delicate and slender.
 
This 2024 Taiping Houkui is processed using the popular “Bu Jian” technique, which is the typical type found in overseas markets. It offers delicate flavors with vegetal and roasted bean notes, a subtle sweetness, and a very smooth mouthfeel that is completely free of astringency. Subject to the sales of the current version, we may offer Houkui processed with the “Nie Jian” technique next year, which brings out an even more exquisite flavor profile and moreover, an orchid-like fragrance.