About Monkey King:
Travel to the foothills of Huangshan (Yellow Mountain) with each smooth sip of Monkey King tea. Perpetually draped in misty clouds, the mountains of southern Anhui province are ideal for tea growing. Buds and young leaves are hand plucked from the hillsides, then pan-fired, pressed flat between layers of cloth in a bamboo basket, and spread to cool. This process is repeated several times before the leaf is gently roasted in a bamboo basket over a charcoal fire to finish. The pressing cloth imprints the leaves in an intricate crisscrossing pattern.
Taiping “Hou,” monkey, “Kui,” chief, or the best, ranks among China’s ten most famous teas. Its name is commonly translated as “Monkey King” and refers to the tea’s origins. In the early 1900s, a tea grower named Kui Cheng made improvements to a common Taiping county tea varietal called Jian Cha. In his honor, the new varietal was named “Kui Jian.” Because the best Kui Jian tea was from the village of Hou Keng, “Monkey Hollow,” in Taiping county, people began referring to the tea as “Taiping Houkui.” Though originating in Taiping County, it is now grown in several areas around Huangshan.
Ingredients: Green Tea Leaves.
Sold in individual 1 oz. packs.
Smooth, mineral texture and warm hay aroma. Softly sweet with notes of clover, lime zest, and corn silk.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|