Monkey Picked Green Tea - Tai Ping Hou Kui
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In the below video you can enjoy the beauty of the leaves of this green tea and learn how to easily steep it in a transparent glass.
Tai Ping Hou Kui, also known as Monkey King Green Tea, is very healthy for your skin. The antioxidant in green tea helps protect the skin from the harmful effects of free radicals, which cause wrinkling and skin aging. In addition, drinking green tea is an effective and organic way to cure acne. Studies find that green tea fights all the underlying causes of acne: inflammation, insulin resistance and hormones. Regular consumption of at least 3 cups of green tea per day will treat acne by improving insulin resistance, and reducing the levels of hormones.
How to steep Monkey Picked Green Tea?
To bring out the best flavour, the water for brewing Monkey King should be at 70- 80°C. Apply 3-4 g Monkey King tea leaves to an uncovered ceramic teapot, add 1/3 teapot of hot water and brew for two or three minutes. Monkey King Green Tea can generally be brewed for up to 3 times. Gradually increase steeping time and temperature for subsequent brewing.
Which region of China is Monkey Picked Green Tea from?
Monkey King (in Chinese Tai Ping Hou Kui) is a native to the regions near Yellow Mountain in Anhui Province, an area which produces other famous variety of green teas, like Huang Shan Mao Feng and Legendary Liu An Melon Seed. The best Tai Ping Hou Kui is grown in the villages of Houkeng, Hougang and Yanjiachun at the foot of the Yellow Mountain, villages with a hundreds year long tradition for producing loose green teas.
|Steeping time||3 min|
|Steeping temperature||80 °C - 175 °F|
|Leaves per 500ml / 17oz teapot||2-5 gram|
|Tablespoons / 500ml (17 oz)||1.5 tbsp|
|Tea Caffeine Content||medium|
|Tea Region||Huang Mountain|
|Tea in Chinese||太平猴魁|
- Fragrant and pretty
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Brewed, this tea is among the most soothing that I have ever tried.
This is the perfect tea to give as a gift, sure to please and impress. (Posted on 10/25/2013)
- Delightful smooth Oolong
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(Posted on 3/17/2013)