|Tea Type||Green Tea|
Spring (Valley Rain)
Picking → Withering → Drying → Kill Green → Sorting → Shaping → Drying (3 stages)
Traditional style: Choose a tall glass, put 3g of tea leaves and pour to half full at 90°C. After 5s top up to full.
8g to 150 ml at 95°C for 30s (gongfu style)
One of the most labour intensive green tea where each tea leaves are picked and shaped individually giving its unique shape.
Originally known as Taiping province, this area is now under Huangshan District. This tea was created in the early 1900 when merchants wanting to increase the margins of this tea by individually shaping them and eventually won the hearts of many.
This tea is known for picking during the spring time where two leaves wrap around the tea bud. Each tea leaf are then shaped individually and pressed to create this amazing tea.
The feature of the "Monkey King" (Hou Kui) is that it is a green tea with a fuller body, as compared to usual green tea styles epitomized by the light and elegant Dragon Well (Long Jing). This is due to the picking standard of 1 bud wrapped by 2 or 3 leaves including the stem, which contributes the poly-phenol and other nutrients leading to the full body.
Although there is more polyphenol which could lead to astringency, this tea is smooth and not dry, due to the style of cultivation - to plant the tea trees on slopes facing north leading to cooler climate and less direct sunlight - and the style of picking - early morning when it is still misty, both of these 2 practices limit the conversion of amino acids (theanine) to poly-phenol.
This is why the inclusion of the stems in the tea making gives it a good body but without the accompanying astringency. The repeated roasting (3 times) in decreasing temp increases the aroma of the tea - nuts plus its original flowers from the tender picking. So you can expect a heavier green tea but without the astringency, but yet comes with flowers and some roasted (nutty) notes, attributes which are usually contradicting and not found together in one single tea.
Notes of orchid and sugarcane sweetness. Heavy mouthfeel with very quenching after taste.
Packed in 50g or 100g loose in Tea Caddy.
Store in freezer if possible, ensure no smells in your freezer. As per all green teas, oxidation occurs quickly especially in our climate, so enjoy it while it's fresh!