Native Tai-ping County
Appearance stalwart, flat, both ends pointed, dark-green with dim reddish vein
Brew clear green, orchid fragrance
Water boiling
Won gold medal in Panama Pacific International Exposition, San Francisco, in 1915, and listed in top-ten Chinese teas in 1955, Hou Kui Tea has been celebrated for its unique style - coarse in appearance and mellow in brew.
The name 'Hou Kui Tea' is a combination of both its maker and producing area. The word 'Hou' refers to Hou Keng Village where the highest grade of this tea is made and the word 'Kui' refers to a tea-grower Wang Kui-cheng who made this tea by improving the processing of a local green tea 'Jian Cha' around 1900.
The harvest starts from March to the beginning of May. The standard picking is one shoot with three young leaves which are then processed without hand-rolling. There are three grades in this green tea and its production is limited around Hou Keng Village.
Tai-ping County is situated at the northern foot of Mt. Yellow, which was listed The World Nature and Culture Heritage by UNESCO in 1990. The lingering mist and dense forest in the valley provide favorable growing-condition for tea.
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