The leaves are really long so it was kind of a challenge to figure out how much to use. Steeping the tea kinda reminded me of cooking spaghetti. It has a moderately deep vegetal flavor and is fairly astringent. Smells sweet.
Tai Ping Hou Kui is one of China’s Ten Famous Teas, grown in Tai Ping County at the foot of Mount Yellow (listed as a World Nature and Culture Heritage area by UNESCO in 1990).
AAA graded, Tai Ping Hou Kui harvests in each Spring on Gu Yu day, the traditional harvesting day for Tai Ping Hou Kui. Only the absolutely highest graded leaves that exceed 15cm in length are picked in uniformly identical sizes, before being bound together with cotton into their signature bundles. Producing a very high-grade end 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, graduating to a deep yet fine floral flavor with good purity. An elegantly complex sweet aftertaste lingers after sipping, which builds with repeated steeping.
The first steeping reveals the clean, floral aroma, while the second offers a richer and more complex taste palate. Subsequent infusions introduce the delicate, long orchid touch of the tea and floral aftertaste that remains long after finishing the cup.
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