As someone who has spent a lifetime immersed in the world of fine teas from the misty gardens of Darjeeling to the high mountain oolongs of Taiwan,
I approach every cup with reverence and scrutiny. Tai Ping Hou Kui is no exception. This tea is a visual marvel: the large, emerald green leaves are meticulously pressed and elongated, a hallmark of its artisanal craftsmanship.
Upon infusion, the leaves unfurl gracefully, releasing a pale jade liquor with a delicate, orchid-like aroma. The first sip reveals a layered profile grassy and vegetal at the forefront, followed by subtle notes of chestnut and a whisper of sea breeze minerality. The mouthfeel is silky, with a gentle hui gan (returning sweetness) that lingers on the palate.
While it doesn’t quite reach the transcendent heights of the rarest Dragon Well or the most ethereal Phoenix Dan Cong, it holds its own as a beautifully balanced green tea. I give it four stars not out of stinginess, but out of respect for the scale this is a remarkable tea, just shy of perfection.
For fellow tea aficionados, this is a must-try. It’s a tea that speaks of tradition, terroir, and quiet elegance. Brewed in a glass gaiwan at 80°C, it rewards patience and precision.
