The artistry of China's tea is convincingly displayed in the impressive appearance of Tai Ping Hou Kui (TPHK), widely known as Green Monkey King. Ours is a first-grade leaf grown on a spring-fed farm at an elevation of approximately 800 meters in the Huang Shan Mountains. At night, wild cymbidium orchids lightly infuse the leaves with aroma. High grade TPHK is plucked only in the morning hours, then worked by hand (teamaker wearing white gloves) in a wok-like pan reducing moisture and preparing for 4 additional steps to create its unique leaf shape. Our TPHK was plucked in the 2026 harvest.
Lot Notes. Lot is a Yu Qian pick, harvested in mid-April. Our TPHK is organically grown, however, the farm is noncertified but strictly adheres to traditional organic methods of cultivation. A first-grade leaf, the plucking standard is one bud and 2 leaves, with its vaying stem lengths up to 5 centimeters.
Tea Facts. Cultivar is Shi Da Cha. Our lot is processed using a contemporary version of Nie-Jian processing. TPHK undergoes 3 light firings, a process starting at a temperature of 75-80 degrees F to wither and prepare the leaves for a 1st pressing toward its flat shape. Pliable, the leaves are placed on silk mats and handpressed into their classic shape. TPHK does not get
Tasting Notes. Large, flat, deep green leaves cup to a light orchid aroma, clear liquor, and a delightfully sweet vegetal taste, with a hint of apricot. While delicate, one will note its long finish.
Brewing Instructions. As the leaves are long, it is difficult to measure your leaf quantity. Use 3 grams (approx. 8 leaves) for 8 ounces of water at a temperature of 175-185 F. Steep for two minutes and taste. Leaves have body, plenty of flavor and will steep multiple times.
SKU: G-TPHK-6
Green Tea
Add 30 seconds for each successive steep — flavors evolve.
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.