Tai Ping Hou Kui Supreme

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Asparagus, Bamboo, Broccoli, Chestnut, Floral, Grass, Hay, Malt, Mineral, Nectar, Orchid, Peas, Seaweed, Spinach, Squash Blossom, Violet
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
175 °F / 79 °C 6 g 4 oz / 118 ml

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From Tealyra

Tai Ping Hou Kui is breathtaking to behold; it has huge, flat, bright green uniform leaves that are highly aromatic. It is one of China’s Ten Famous Teas, grown in Tai Ping County at the foot of Mount Yellow. AAA graded, our Tai Ping Hou Kui is harvested each spring on Gu Yu day, the traditional harvesting day for Tai Ping Hou Kui. Only the absolute highest graded leaves that exceed 15cm in length each are picked in uniformly identical sizes, before being bound together with cotton into signature bundles. The specific production methods produce a high-grade tea with very few broken leaves and good uniformity, the appearance of this Tai Ping Hou Kui is as unmistakable as its taste.
Freshness is the first thing that strikes the drinker of Tai Ping Hou Kui, when steeped the leaves literally look freshly picked. Its flavor is deep yet fresh, it is fine, floral, and grassy with good purity. An elegant, complex, sweet aftertaste lingers after sipping, which builds with repeated steeping. Subsequent infusions introduce the delicate, long orchid touch of the tea and floral fresh flavor remains long after finishing the cup.

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1 Tasting Note

74
900 tasting notes

Alright, time to finally catch up on some reviews. In case anyone has wondered where I have been, I have been out of commission the last couple days due to illness. My chronic sinusitis has continued to cause me a lot of problems. From where we have had such a wet summer with up and down temperatures and because there is so much pollen and mold in the air, I have been pushed beyond the breaking point. I actually finished the last of a pouch of this tea two days ago, but had little energy to actually post a review. I found this to be a rather unique green tea, but I also have to admit that I don’t think this style is my thing.

Prior to trying this tea, I had never before tried Tai Ping Hou Kui. I had read about it, but I had never tried it. I was not actually prepared for how huge the leaves were. When people say that the leaf size is impressive, they really mean it. That also presented me with a challenge. How in the world was I going to brew it? I had resolved to gongfu it, but I was concerned that the leaves would not actually fit in my gaiwan. Lo and behold, I was right. I had a mountain of fat, flat leaves sticking so far up above the rim of the gaiwan that I could not even pretend to be able to get the lid on correctly. I did, however, find a solution when I decided to rinse the leaves. I did a flash rinse of the leaves after I got them into the gaiwan and they immediately softened and curled into a mass resembling seaweed, allowing me to successfully place the lid on the gaiwan. After the rinse, I steeped the mass of monstrous leaves for 5 seconds. This initial infusion was then followed by 7 second, 10 second, 15 second, 20 second, 25 second, 30 second, 40 second, 50 second, 1 minute, 1 minute 15 second, 1 minute 30 second, 2 minute, and 3 minute steeps.

Prior to the rinse, the dry tea leaves emitted mild aromas reminiscent of bamboo, grass, and hay. The rinse brought out some floral and nutty qualities. The first infusion saw the emerging floral scents take on more definition. They reminded me a little of orchids and violets. I also began to get more defined scents of chestnut, as well as touches of peas and seaweed. In the mouth, the tea liquor mostly presented notes of chestnut, grass, straw, and bamboo underscored by hints of floral character. Subsequent infusions brought out the orchid and violet notes in the mouth. I also began to get flavors of peas and seaweed. At various points, aromas and flavors of minerals, malt, squash blossom, nectar, spinach, asparagus, and broccoli appeared. The later infusions were mild, offering mostly a wash of grass, hay, seaweed, asparagus, spinach, and minerals while ghostly floral impressions lingered in the background.

This was an interesting tea and I did love the huge leaves, however, I am not entirely certain this style is for me. While I loved the impressions of nuts and flowers, this was also a very grassy, vegetal tea, and it became increasingly grassy and vegetal over the course of the session. For me, the first 3-4 steeps were the best and most interesting. After that, the tea held no real surprises. In the end, this was not bad, but I have had better, more consistently appealing green teas.

Flavors: Asparagus, Bamboo, Broccoli, Chestnut, Floral, Grass, Hay, Malt, Mineral, Nectar, Orchid, Peas, Seaweed, Spinach, Squash Blossom, Violet

Preparation
175 °F / 79 °C 6 g 4 OZ / 118 ML

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