Tàipíng Hóukuí

Tàipíng Hóukuí (太平猴魁, Tàipíng hóu kuí) is one of the Ten Famous Teas of China, the “King of Green Teas.” This large-leaf green tea of the jiancha (尖茶, jiānchá — “pointed tea”) class is renowned for its unusual flat form, orchid aroma, and special character called “monkey charm” (猴韵, hóu yùn). Created in 1900 in the mountains of Taiping County, Anhui Province, it has consistently held a place among China’s most revered teas.

1. Classification and Origin:

• Type: Green tea (non-oxidized). Subcategory — jiancha (尖茶, jiānchá), “pointed” or “peak” tea — a class of green teas from Anhui Province with characteristic elongated leaf form.
• Category: Famous Teas of China (中国十大名茶, Zhōngguó shí dà míng chá) — included in the canonical list of China’s ten greatest teas. Holder of the title “King of Green Teas” (绿茶茶王, lǜchá chá wáng), awarded at the International Tea Exhibition in 2004.
• Origin: China, Ānhuī Province (安徽省, Ānhuī shěng), Huángshān City (黄山市, Huángshān shì), Huángshān District (黄山区, Huángshān qū) — historically Tàipíng County (太平县, Tàipíng xiàn). The main production zone encompasses 14 townships and towns of the district, including Xīnmíng (新明乡, Xīnmíng xiāng), Lóngmén (龙门, Lóngmén), Sānkǒu (三口, Sānkǒu) and others. The core area (核心产区, héxīn chǎnqū) consists of three villages in Xīnmíng Township at the foot of Fenghuangjian Peak (凤凰尖, Fènghuáng Jiān, 750 m):
  • Hóukēng (猴坑, Hóukēng) — “Monkey Ravine”
  • Hóugǎng (猴岗, Hóugǎng) — “Monkey Hill”
  • Yánjiā (颜家, Yánjiā) The highest quality comes from plantations in Houkeng village at elevations above 500 m.
• Geographic coordinates: 29°59′14″–30°31′05″ N, 117°50′15″–118°20′20″ E.
• Quality standard: GB/T 19698-2008 “Geographic Indication — Taiping Houkui Tea” (地理标志产品 太平猴魁茶).

2. History and Cultural Significance:

• History: Taiping Houkui is a tea with a relatively young but brilliant history spanning just over one hundred years.

  • The predecessor of Taiping Houkui was “Taiping jiancha” (太平尖茶, Tàipíng jiānchá — “Pointed tea from Taiping”). During the reign of Emperor Xiánfēng (咸丰, Xiánfēng, 1850–1861), the ancestor of the tea-growing Zheng family, Zhèng Shǒuqìng (郑守庆, Zhèng Shǒuqìng), established a tea garden on the banks of the Machuanhe River (麻川河), where he began producing flat elongated leaves with orchid aroma, which became known as “Taiping jiancha.”
  • At the end of the Qīng dynasty (清, Qīng), tea shops like “Jiangnan Spring” (江南春) and others began selecting the largest and most uniform shoots from the mass of jiancha, selling them at premium prices in Nanjing. Tea grower Wáng Kuíchéng (王魁成, Wáng Kuíchéng), also known as Wáng Laoer (王老二), from Hougang village decided not to wait for sorting of finished tea, but to select the best raw material already at the picking stage. In 1900, he produced tea of exceptional quality from select shoots gathered on the summit of Fenghuangjian at the Poshuidan site (泼水凼), which was called “Wang Laoer Kuijian” (王老二魁尖), and later — “Taiping Houkui.”
  • 1915 — Gold medal at the Panama-Pacific International Exposition in San Francisco. The tea was presented by Fāng Nánshān (方南山) with support from the Taiping Chamber of Commerce. This award brought the tea worldwide recognition.
  • 1955 — Re-inclusion in the list of China’s Ten Famous Teas.
  • 1972 — Premier Zhōu Enlai (周恩来) presented Taiping Houkui as a gift to U.S. President Richard Nixon during his historic visit to China.
  • 2003 — Obtained status as “Protected Geographical Indication Product” (国家原产地域保护标志).
  • 2004 — Title “King of Green Teas” at the International Tea Exhibition.
  • 2006 — Registration of geographical indication “Taiping Houkui.”
  • 2017 — The Tàipíng Hóukuí tea culture system was recognized as Important Agricultural Cultural Heritage of China (中国重要农业文化遗产).
  • 2020 — Inclusion in the China-Europe list of mutually protected geographical indications (second batch).
  • 2022 — Inclusion in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity (as part of traditional Chinese tea processing techniques).

• Name:

  • “Taiping” (太平, Tàipíng) — historical name of the county, literally “Great Peace.”
  • “Hou” (猴, hóu) — “monkey” — refers to the name of Hóukēng village (猴坑, “Monkey Ravine”), birthplace of the tea. There is also a legend about mountain monkeys gathering tea on inaccessible cliffs.
  • “Kui” (魁, kuí) — “best,” “first,” “chief” — indicates both the tea’s superior quality and the name of creator Wang Kuicheng.
  • Thus, “Taiping Houkui” can be translated as “Best [tea] from Monkey [Ravine of] Taiping [County]” or poetically — “Chief of monkeys from Taiping.”

• Cultural significance: Taiping Houkui is a symbol tea of Anhui Province, embodying elite tea artistry. Thanks to its unusual appearance (largest leaves among famous green teas), high cost, and limited production, it is considered an exquisite gift and attribute of prosperity. The unique category of taste experience — “monkey charm” (猴韵, hóu yùn) — places it alongside the “rock rhyme” (岩韵, yán yùn) of Wuyi oolongs and “Guanyin rhyme” (观音韵, guānyīn yùn) of Tieguanyin.

3. Botanical Description and Raw Material:

• Variety / Cultivar: For production of authentic Taiping Houkui, exclusively the local large-leaf variety Shì Dà Chá (柿大茶, Shì Dà Chá) is used, literally — “Big tea [with leaves like] persimmon.” Belongs to Camellia sinensis var. sinensis. This is a bush-type plant (灌木型, guànmù xíng) with semi-spreading crown and medium-late vegetation period. Characteristic features:
  • Leaves are large, fleshy and soft, shaped like persimmon leaves (hence the name).
  • Internodes are short, ensuring shoot compactness.
  • High tenderness retention ability (持嫩性, chí nèn xìng): shoots remain soft and suitable for processing even at 5–7 cm length.
  • Underside of leaves is densely covered with white down.
  • Outstanding frost resistance, explained by long adaptation to high-altitude cold climate and accumulation of cryoprotectants (proline, soluble sugars, proteins).
  • According to biochemical analysis by Ānhuī Agricultural Institute (1978, 1982), content of key components in fresh Shi Da Cha leaves exceeds average indicators for other green teas: polyphenols — 31.5%, amino acids — 5.5%, caffeine — 5.3%, catechins — 136.2 mg/g.
  • By decree of Anhui Provincial Administration, Shi Da Cha is permitted for cultivation only within Huangshan District territory and prohibited from export beyond its borders.
  • Through breeding work since the 1980s, clonal varieties have been developed: Xinkui 1 (新魁1号), Xinkui 2 (新魁2号), Xinkui 3 (新魁3号), Xinkui 6 (新魁6号), Xinkui 23 (新魁23号), Xiangzao 1 (湘早1号) — all based on the mother variety Shi Da Cha.
• Picking: Picking begins in mid-April, during the “Grain Rain” period (谷雨, Gǔ Yǔ — 6th of the 24 solar terms), and continues for about two weeks. Summer and autumn picking is not conducted — bushes are left to recover and accumulate nutrients for the following spring.
• Picking standard: One shoot with three to four leaves (一芽三、四叶, yī yá sān, sì yè), with the first leaf initially unfolded. A strict rule of “four selections, eight prohibitions” (四拣八不采, sì jiǎn bā bù cǎi) applies: buds, damaged, diseased, too small, overripe, wet from dew or rain leaves, etc. are not picked. Picking method — “lifting” (提手采, tí shǒu cǎi): the shoot is carefully broken off with an upward movement to avoid damaging the stem.
• Raw material requirements: Shoots must be whole, rich green in color, fresh, without damage or foreign matter. Raw material is transported in open bamboo baskets (fabric and polyethylene bags are prohibited) and delivered to the factory in the shortest possible time.

4. Terroir and Cultivation Features:

The terroir of Taiping Houkui is a rare combination of mountain relief, water system, and dense forest, creating conditions ideal for slow growth of tea bushes and accumulation of amino acids.

• Relief: Tea gardens are located on northern slopes of the Huangshan mountain range, on the shady side of mountains (阴坡, yīn pō), by the shores of picturesque Tàipíng Lake (太平湖, Tàipíng Hú). Slopes are steep (25–40°), providing excellent drainage.
• Growing elevation: 350–750 m above sea level. Best quality comes from the 450–700 m zone, especially Houkeng village plantations above 500 m.
• Climate: Subtropical humid monsoon (亚热带湿润气候). Average annual temperature — 15.5–16.4°C. Average annual precipitation — 1200–1556 mm. Relative humidity — over 80%. Average sunshine duration — 1727 hours per year. Frost-free period — about 255 days. Mountains are shrouded in mist and clouds almost year-round (云雾笼罩, yúnwù lǒngzhào), creating diffused light that slows photosynthesis and promotes accumulation of L-theanine and other amino acids.
• Soils: Predominantly “wusha tu” (乌沙土) — dark sandy loams formed by weathering of metamorphic shales (志留纪康山组, Silurian sedimentary rocks). Characteristics: pH 4.8–6.5; deep profile (over 1.5 m); high organic matter content (up to 27 g/kg); good aeration and water retention; high potassium content with low calcium content — optimal ratio for tea bushes. Siliceous sandy soils provide significant diurnal temperature variation, favoring assimilate accumulation.
• Vegetation: Forest cover exceeds 90%. Main species — evergreen broadleaf trees and bamboo. In tea garden understory, wild orchids (兰花, lánhuā), honeysuckle (金银花, jīnyínhuā), Litsea cubeba (山苍子, shāncāngzǐ), wild osmanthus (野桂花, yě guìhuā) grow abundantly — their aromas, according to tea growers, are absorbed by tea leaves and form the famous “monkey charm.”

5. Production Technology:

Production of Taiping Houkui is an entirely manual process requiring the highest skill. Each leaf is processed individually, making this tea one of the most labor-intensive in the world. The tea is divided into hand-made “niejian” (手工捏尖, shǒugōng niē jiān — traditional, highest quality) and machine-made “bujian” (机制布尖, jīzhì bù jiān — from non-central zones, lower quality).

• Picking (采摘 — cǎi zhāi): Described in section 3. Early morning, in dry weather.
• Shoot selection / “jianjian” (拣尖 — jiǎn jiān): Key preparatory stage. From picked shoots (一芽三叶), “tips” (尖头, jiān tóu) are manually selected — one bud with two leaves (一芽二叶, yī yá èr yè). The third leaf and petiole are discarded. This stage simultaneously serves as brief withering.
• Withering / “tanfang” (摊放 — tān fàng): Selected shoots are spread in thin layers on bamboo trays (竹匾, zhú biǎn) for partial moisture loss. The process takes place in shade, lasting several hours. Light withering gives leaves plasticity and initiates primary enzymatic transformations favorable for aroma development.
• Kill-green / “shaqing” (杀青 — shā qīng): Hand pan-firing in a wok (锅, guō) at about 110°C. Principle: “carry lightly, lift cleanly, shake opening” (带轻、捞净、抖开, dài qīng, lāo jìng, dǒu kāi). Duration — 2–3 minutes. Goal — inactivate enzymes, stop oxidation, remove grassy taste while preserving green color and fresh aroma. Important: fixation temperature for Taiping Houkui is lower than for most green teas, promoting gentler Maillard reaction and preserving high amino acid levels in finished tea.
• Shaping / “litiao” (理条 — lǐ tiáo): Immediately after shaqing, while leaves are hot, the master manually straightens each shoot, flattening it and forming the characteristic configuration “two leaves embrace one bud” (两叶抱一芽, liǎng yè bào yī yá). Movements must be quick — cooled leaves lose plasticity.
• Pressing / “yazhi chengxing” (压制成型 — yāzhì chéng xíng): Straightened shoots are laid between cotton cloth on special mesh frames and rolled with a small wooden roller (木滚, mù gǔn) — light pressure. This stage gives leaves their final flat form and leaves characteristic mesh pattern on their surface — cloth imprint.
• Primary drying / “maohong” (毛烘 — máo hōng): Frames with leaves are placed on bamboo drying baskets (烘笼, hōng lóng) over charcoal. Initial temperature — about 100°C, gradually reduced to 70°C. Four drying baskets are used sequentially.
• Main drying / “zuhong” (足烘 — zú hōng): Temperature about 70°C. The master simultaneously dries and lightly presses leaves (边烘边捺, biān hōng biān nà), fixing their final form.
• Final heating / “fubei” (复焙 — fù bèi): Final drying at 60°C — so-called “strong fire” (打老火, dǎ lǎo huǒ). Fully dried tea in hot state is packed in tin cylinders lined with bamboo leaves (箬叶, ruò yè) for protection from moisture and foreign odors.
• Sorting (分级 — fēnjí): Finished tea is sorted manually by size, shape, and quality.

6. Organoleptic Characteristics:

• Dry leaf appearance: Very large (5–7 cm, individual leaves up to 10 cm), flat, straight, whole leaves in “two leaves embrace one bud” form. Characteristic motto: “Houkui has both ends pointed, doesn’t scatter, doesn’t curl, doesn’t roll at edges” (猴魁两头尖，不散不翘不卷边). Color — dark green (苍绿, cānglǜ), even and glossy. Down is present but not conspicuous (白毫隐伏, báiháo yǐnfú). On the surface — characteristic mesh pattern from pressing. Along leaf veins, thin reddish threads can be noticed — “red thread” (红丝线, hóng sī xiàn) — sign of authenticity.
• Dry leaf aroma: Intense, fresh, with pronounced orchid notes (兰花香, lánhuā xiāng), roasted chestnut and fresh greenery. Subtle nuances of wildflowers and honey.
• Liquor aroma: Pure, elevated orchid aroma (兰香高爽, lán xiāng gāo shuǎng) — the tea’s calling card. Aroma is persistent: even when the cup cools, it maintains distinctness and doesn’t lose height. Subtle, unobtrusive “phantom” aroma (幽香, yōu xiāng) is felt even after the third-fourth steeping.
• Taste: Fresh and brisk (鲜爽, xiān shuǎng) thanks to high amino acid content. Full-bodied and mellow (醇厚, chún hòu), yet soft without roughness — “rich without bitterness, mellow with character” (浓而不苦，醇而有味). Sweet aftertaste (回甘, huí gān) — long, refreshing. Notes of orchid, chestnut, green herbs, light honey undertone. Classic formula: first steeping — bright aroma, second — rich taste, third and fourth — subtle “phantom” aroma persists (头泡香高，二泡味浓，三泡四泡幽香犹存).
• Liquor color: Tender green, clear, transparent, with bright luster (清绿明澈, qīng lǜ míng chè). Shade resembles green apple. Color is stable, doesn’t yellow or redden when cooling.
• Spent leaves (wet leaves): Large, whole, fleshy, elastic leaves of tender green color (嫩绿匀亮, nèn lǜ jūn liàng), opened to full size. Shoots maintain “two leaves embrace one bud” configuration. Leaves are juicy and oily to touch — evidence of high raw material quality.

7. Chemical Composition:

Taiping Houkui has a unique biochemical profile for green teas — elevated amino acid content with relatively moderate polyphenol levels, providing mild, sweet-fresh taste without harsh astringency.

• Water extract (水浸出物): 41.7–47.0%, average 44.2% — indicator of tea’s richness in extractive substances; value above average for green teas.

• Polyphenols (茶多酚): Average 28.2% (from 25% to 30% depending on specific plantation). Content is moderate, reducing bitterness and astringency. Main components — catechins, including epigallocatechin gallate (EGCG).

• Amino acids (氨基酸): Average 5.1% (4.7–5.6%), significantly higher than normal for green teas (usually about 3%). Leading component — L-theanine (茶氨酸), comprising over 70% of total amino acid content. L-theanine is responsible for sweet-fresh taste (鲜味, xiān wèi), as well as relaxing effect and softening caffeine action.

• Phenol-amino acid ratio (酚氨比): 4.4–6.8 (average — 5.5). For comparison: most green teas have this indicator at 8–15. Low “phenanbi” is the main reason Taiping Houkui liquor is “rich but not bitter.”

• Caffeine (咖啡碱): Average 3.6% (in fresh Shi Da Cha leaves — up to 5.3%). Provides mild tonic effect.

• Water-soluble sugars (水溶性总糖): Average 3.5% (up to 4.9%) — component responsible for sweetness and “returning sweetness” (回甘) of liquor.

• Vitamins: C, B₁, B₂, E, P, PP, K.

• Minerals: Potassium, sodium, magnesium, copper, phosphorus, sulfur, fluorine, iron, zinc, manganese and others — total 28 inorganic elements.

• Aromatic compounds: Geraniol (香叶醇), linalool (沉香醇), β-ionone (β-紫罗酮) and other terpenoids forming characteristic orchid aroma.

• Note: indicators vary depending on specific plantation, growing elevation, picking date, and processing technology.

8. Health Properties:

• Tonic effect: Caffeine stimulates the central nervous system, increases concentration and performance, relieves fatigue. Effect is mild thanks to high L-theanine content, which smooths caffeine’s stimulating effect and promotes relaxed concentration.

• Antioxidant action: Catechins (especially EGCG) neutralize free radicals, protecting cells from oxidative stress. Regular green tea consumption is linked to reduced risk of chronic diseases.

• Cardiovascular system support: Polyphenols help reduce LDL cholesterol levels, strengthen vessel walls, normalize blood pressure. GABA (γ-aminobutyric acid, γ-氨基丁酸) content additionally aids blood pressure reduction.

• Digestive improvement: Stimulates gastric juice secretion and intestinal peristalsis, aids fat breakdown after heavy meals.

• Tooth enamel strengthening: High fluorine content (氟, fú) promotes fluorapatite formation, increasing enamel resistance to acid erosion.

• Antibacterial action: Polyphenols have pronounced antibacterial properties, suppressing pathogenic microflora growth in oral cavity and gastrointestinal tract.

• Cognitive functions: L-theanine improves cognitive indicators, promotes brain alpha-wave generation, creating calm focus state.

• Detoxification and diuretic effect: Theobromine and theophylline have mild diuretic action, promoting toxin elimination.

• Important: provided data is for general information and is not medical recommendation. Tea does not replace medications.

9. Brewing:

• Water temperature: 85–90°C. Boiling water is not recommended — it may cause bitterness and destroy delicate aromatic compounds.

• Tea amount: 3–5 g per 200–250 ml water.

• Teaware: Ideally — tall straight glass cup (高直玻璃杯, gāo zhí bōli bēi), allowing observation of how large leaves slowly sink and unfold — a sight worthy of special attention. Porcelain gàiwǎn (盖碗, gàiwǎn) or glass teapot also suitable.

• Process:

  1. Warm teaware with hot water, then drain.
  2. Place leaves in glass stem-down (根部朝下, gēnbù cháo xià) — so they will unfold vertically like underwater forest.
  3. Pour water (85–90°C) to one-third volume — this is “tea moistening” stage (润茶, rùn chá). Gently swirl glass.
  4. Add water to seven-tenths volume (注水至七分满).
  5. Steep 2–3 minutes.
  6. Drink to one-third volume, then add water (“root continuation method” 留根续水法, liúgēn xùshuǐ fǎ: always leave part of liquor at bottom, don’t drain completely).
  7. Repeat brewing 4–5 times.

• Tasting features: First steeping reveals bright aroma, second — taste fullness, third and fourth — subtle residual “phantom” aroma. Recommended to drink warm; don’t brew on empty stomach (possible dizziness) and don’t drink two hours before sleep.

10. Storage:

• Temperature: 0–5°C (refrigerator) — optimal for preserving green tea freshness. Tea should be placed in separate compartment, isolated from products with intense odors.
• Container: Airtight opaque packaging — porcelain or tin canister with tight lid, or zip-lock bag with air removed. Traditionally bamboo leaves (箬叶) are used for inner lining.
• Light: Exclude direct sunlight exposure — ultraviolet destroys chlorophyll and catechins.
• Humidity: Store in dry place; tea leaf is hygroscopic and quickly absorbs moisture.
• Odors: Tea intensively absorbs foreign aromas — don’t store near spices, coffee, perfumes.
• Shelf life: With proper refrigerator storage — up to 12–18 months. Best taste — in first 6 months after production.

11. Market and Price Range:

Taiping Houkui belongs to elite and expensive teas. Price is determined by: belonging to core or peripheral production zone, manufacturing method (hand-made “niejian” significantly more expensive than machine-made “bujian”), grade (from third class to “jipin” — “supreme” category), specific harvest year, and producer reputation. Hand-made Taiping Houkui from Houkeng village of highest grades is one of the world’s most expensive green teas.

• How to avoid counterfeits:
  • Buy from verified sellers: Prefer companies with license to use “Taiping Houkui” geographical indication — for example, “Houkeng Tea Industry” (猴坑茶业), “Liubaili” (六百里), “Xie Yuda” (谢裕大).
  • Examine leaves: Authentic Houkui is flat, straight, large (5–7 cm), with mesh pattern from pressing and reddish veins (“red thread”). Counterfeit is often thinner, paler, without pronounced pattern, edges may curl.
  • Evaluate aroma: Real tea has pure orchid aroma without grassiness or mustiness. When inhaling cold, aroma remains high and persistent.
  • Check liquor: Color — pure tender green, without turbidity. Taste — fresh, sweetish, without pronounced bitterness.
  • Be wary of low prices: Hand-made Houkui production cost is high; too cheap tea is almost certainly machine product from non-central zones or counterfeit from another region.

12. Authenticity Identification:

• Buy from verified sellers: Prefer companies with license to use “Taiping Houkui” geographical indication — for example, “Houkeng Tea Industry” (猴坑茶业), “Liubaili” (六百里), “Xie Yuda” (谢裕大).
• Examine leaves: Authentic Houkui is flat, straight, large (5–7 cm), with mesh pattern from pressing and reddish veins (“red thread”). Counterfeit is often thinner, paler, without pronounced pattern, edges may curl.
• Evaluate aroma: Real tea has pure orchid aroma without grassiness or mustiness. When inhaling cold, aroma remains high and persistent.
• Check liquor: Color — pure tender green, without turbidity. Taste — fresh, sweetish, without pronounced bitterness.
• Be wary of low prices: Hand-made Houkui production cost is high; too cheap tea is almost certainly machine product from non-central zones or counterfeit from another region.

13. Recommended Sources:

• Hóukēng Tea Industry (猴坑茶业) — Leading producer with geographical indication license, based in Houkeng village core production area.
• Liubaili (六百里) — Established Anhui tea company with long Taiping Houkui production history.
• Xiè Yùdà (谢裕大) — Historic tea house founded in 1875, one of Taiping Houkui’s original promoters.

Interesting Facts:

• “Red thread” (红丝线, hóng sī xiàn): Thin reddish veins showing through leaf green are one of the most recognizable visual markers of authentic Taiping Houkui. Folk saying states: “Leaf vein is green, but red is hidden in green” (叶脉绿中隐红). “Red thread” appearance is related to pigment oxidation peculiarities in leaf veins during traditional processing.
• Gift to Nixon: In 1972, Taiping Houkui became element of “tea diplomacy” — Premier Zhou Enlai chose precisely this tea as gift to President Nixon, significantly raising the tea’s international recognition.
• Bolivian president and Houkui: In 1936, Bolivia’s president, after reviewing chemical analysis results, recognized Taiping Houkui quality as surpassing even Xi Hu Longjing and attempted to purchase 1000 kg of seeds and hire 120 tea growers to transplant tea to South America. Contract was signed but later terminated due to inability to procure sufficient seed quantity.
• Largest green tea: Taiping Houkui is undisputed record holder among famous green teas for leaf size: individual specimens reach 10 cm length, 5–7 times larger than Longjing or Biluochun.
• Cultivar export ban: Shi Da Cha cultivar is officially prohibited from export beyond Huangshan District borders — unique case of “tea protectionism” aimed at preserving terroir exclusivity.

Classification and grades of Taiping Houkui:

According to national standard GB/T 19698-2008, Taiping Houkui is divided into five grades:

• Jípǐn (极品, jípǐn) — Supreme: Leaves flat, unfolded, straight, large and mighty (魁伟壮实). Down abundant but not bright. Color — dark green, even, with luster. Aroma — persistent orchid. Taste — fresh, bright, rich, with pronounced “monkey charm” (猴韵). This is tea from core production zone, hand-made.
• Tèjí (特级, tèjí) — Special: Flat, mighty, “two leaves embrace one bud.” Dark green, even. Aroma — tender, pure, high. Taste — fresh, with returning sweetness.
• Yījí (一级, yī jí) — First: Flat, dense. Down barely noticeable. Aroma — pure, high. Taste — fresh.
• Èrjí (二级, èr jí) — Second: Flat, small amount of single leaves acceptable. Aroma — sufficiently high. Taste — rich.
• Sānjí (三级, sān jí) — Third: “Two leaves embrace one bud,” but form unevenness possible. Aroma — pure, proper. Taste — rich.

Besides grade system, Taiping Houkui differs by production method:

• Shǒugōng niejian (手工捏尖) — traditional hand method: each shoot shaped manually. Gives highest quality, full aroma and “monkey charm.”
• Jizhi bujian (机制布尖) — machine method using cloth: leaves thinner, more even, but aroma weaker, taste less expressive.

In conclusion:

Taiping Houkui is an exception tea. Where other famous green teas strive for miniature delicacy, it astounds with scale: enormous, perfectly flat leaves palm-length, slowly sinking in glass like green feathers of exotic bird. But behind impressive appearance lies delicate work — each leaf hand-straightened, pressed, dried; behind each cup stand mountains with ninety percent forest cover, mists of Taiping Lake, and roots of century-old Shi Da Cha cultivar reaching into siliceous shale.

This tea is for those who value not only taste but contemplation; not only freshness but depth. Orchid aroma, gentle sweetness without bitterness, melting aftertaste, and elusive “monkey charm” make Taiping Houkui one of the world’s most memorable and distinctive teas.