Taiping Houkui, a green tea, is a famous tea in Chinese history. It was created in 1900 and is one of the "Top Ten Famous Teas". Taiping Houkui is produced in the Xinming, Longmen and Sankou areas of Huangshan District (formerly Taiping County) at the northern foot of Huangshan City, Anhui Province.

The shape of Taiping Houkui has two leaves with buds, which are flat and straight, naturally stretched, and the white hair is hidden. It is known as "Houkui has two pointed ends, neither spreading nor curling nor curling". The leaves are green and moist, with green veins and steady red. The orchid fragrance is refreshing, the taste is mellow and sweet, and has a unique monkey charm. The soup is clear green and clear, the bottom of the leaves is green and bright, and the buds and leaves are in bloom.

The color, aroma, taste and shape of Taiping Houkui are all unique: the whole body is covered with white pekoe, which is contained but not exposed. When brewed in a cup, the buds and leaves become flowers, hanging or sinking. The taste is fragrant, mellow and refreshing, with endless aftertaste. It has the artistic conception of "the first infusion has a high fragrance, the second infusion has a strong flavor, and the third infusion and the fourth infusion still have the fragrance." ?

The finished tea of ??Taiping Houkui is straight, slightly pointed at both ends, flat and even, thick and strong, with white hair all over the body, lush but not obvious, contained but not exposed, green in color, and the main veins of the leaves are like pigs. The color is liver-like, like an olive; when brewed in a cup, the buds and leaves slowly unfold and relax into a flower, with two leaves holding a bud, hanging or sinking; the tea soup is clear green and has a refreshing aroma.

Taiping Houkui is particularly particular about picking fresh leaves. Before and after Grain Rain, when 20% of the bud tips have grown to one bud and three leaves, the garden can be opened. A batch will be picked in the next 3 to 4 days, and will be stopped at the beginning of summer. After the beginning of summer, it will be transformed into top tea. The picking standard is one bud and three leaves at the beginning of development, and the "four selections" are strictly followed: the first is mountain selection, which selects high mountains, Yinshan mountains, and cloud-shrouded tea mountains; the second selection is clusters, which are tea bushes of the persimmon tea variety with lush trees; The third step is to pick the branches, thick and straight twigs; the fourth step is to pick the tips, and the fresh leaves collected should be "tip picked", that is, the "tips" with one bud and two leaves are cut off, and used as raw materials for making Houkui. "Jiantou" requires fat buds and leaves, evenly trimmed branches, moderate oldness and tenderness, back-rolled leaf edges, and the same length of bud tips and leaf tips to ensure that the finished tea can form the shape of "two leaves holding one bud". When "picking the tips", do not care if the buds and leaves are too large, too small, thin, crooked, light in color, purple buds, pinched leaves, diseased or insect leaves (i.e. "eight don'ts"). When "picking the tips", the buds, leaves and individual pieces removed are all used to make "Kui Pian". Generally, they are picked in the morning, sorted at noon, and finished on the same day.