Taiping Monkey Kui belongs to green tea, which is produced in Taiping County, Anhui Province. It is the best kind of tea and enjoys a long reputation.

The production area of Pinghoukui is limited to Monkey Pit, and the output is small. The products produced in other areas are collectively referred to as Kuijian, and the manufacturing method is basically the same as that of Monkey Kui, and the appearance is similar, which can be confused. The quality and style are distinct and incomparable, far inferior to the monkey head.

Taipinghoukui finished tea is straight, slightly pointed at both ends, flat and even, plump and strong, with white hair all over, lush but not obvious, with pale green color, and the main veins of leaves are pig liver color, just like olives; Brewing in a cup, the bud leaves slowly spread out and spread into flowers, and two leaves hold a bud, or hang or sink; The tea soup is green, with Gao Shuang aroma, attractive orchid fragrance and mellow and refreshing taste.

according to the traditional method, its quality is divided into three categories: the monkey head is the top grade, followed by the kui head, followed by the traditional pointed tea such as Gongjian, Tianjian, Dijian, Renjian, Hexian, Yuanjian and Bend Head.

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Extended information

The color, fragrance, taste and shape of Taipinghoukui are unique: the whole body is covered with white hair, which is contained but not exposed, and brewed in a cup, with buds and leaves blossoming, or hanging or sinking. The taste of the product is fragrant, mellow and refreshing, with endless aftertaste, and it has the artistic conception of "the first bubble is fragrant, the second bubble is rich, and the three bubbles and four bubbles are still fragrant".

when Taiping houkui tea is brewed in a cup, the bud leaves slowly spread out and spread into a flower, and the two leaves hold a bud, or hang or sink; The tea soup is green and fragrant in Gao Shuang.

1. Choose a straight glass or a cup with a bowl and a big pot of purple sand, so that the tea leaves can fully stretch in the water during brewing.

2. Take 3-5g of tea leaves and put them into the brewing cup. For better appreciation, put the roots of the tea leaves down uniformly.

3. Then pour boiling water at about 9 degrees Celsius. It's not advisable to add too much for the first time, usually one third is enough. Wait a moment for the tea leaves to slowly spread out and soak out the tea fragrance.

4. When the tea leaves are almost stretched, the second boiling water can be added. Wait for a few minutes, and the tea soup can be drunk when the temperature drops to a suitable level.

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