Taiping Houkui Traditional, green tea of shidaye cultivar

Taiping Houkui Traditional, green tea of shidaye cultivar

(4 customer reviews)

USD 25.70

Small batch charcoal baked

For those more demanding connoisseurs who want to enjoy the beautiful and unique appearance of Taiping Houkui, this supreme traditional quality delivers the most enjoyable taste profile of this variety. Produced from a unique cultivar — Shidaye, Houkui is a green tea many times the size of any other. It is also different in taste. Much lighter in astringency and not bitter at all, yet substantially velvety in tactility, when infused properly. Tea Hong’s Taiping Houkui Traditional is masterfully hand processed from only the best first flush in the origin and optimally baked to manifest the tea’s  complex lightness and floral characters using a wood-charcoal made by the tea master himself. «Read more» 

Delta classInfusion colorTCM Cold

Net weight: 50 g (1.8 oz) in wide Kraft-alu pack

In stock

The plucked young shoot of a Shidaye cultivar. This is by far the largest leaf size in any green tea production. Our farmer said this is just barely up to the size requirement for plucking. It also yields a unique taste profile.

A big, thick young shoot of the The plucked young shoot of a Shidaye cultivar. This is by far the largest leaf size in any green tea production. Our farmer said this is just barely up to the size requirement for plucking. It also yields a unique taste profile. Read more about how Taiping Houkui is traditionally handmade <here>


Taste Profile

Sweet, herbaceous and fresh aroma with a floral tone. Hints of apricot on a light undertone of baked mung bean. Smooth, velvety body that is slightly sweet hinting dried apricot and jujube balanced with a umami in the character of baked seaweed. Sweet, lingering aftertaste at the top of the throat.

Ice Fire Technique on Taipig Houkui

Tea infusion: Ice Fire Technique on Taipig Houkui

Infusion tips

The best way to prepare this tea visually is the polarised temperature (ice-fire) technique. Put 3~4 small ice cubes on the bottom of a tall glass chahai and then 2 grams of tealeaves to each 100 ml of the glass capacity. Pour in boiling water quite slowly and then cover for at least 6 minutes. Decant into a cup or another glass. A quenching,, delicious glass of green tea is ready to serve. Because the tea is very low in astringency and not bitter, you can also infuse it at well over 90°C for as long as amply creating the velvety viscosity and optimised floral and herbal note. It is a very easy tea to experiment all variables with.

Additional information

Weight 140 g
Dimensions 18 × 9 × 5 cm
Net weight:

Tea category:



TCM character:


Infusion color:



  1. What an amazingly beautiful and supremely delicious green tea! I follow the brewing suggestion, adding 3-4 ice cubes on the bottom of a tall clay cup and brewing the leaves up with freshly boiled water. I’ve been brewing Taiping Houkui (and a few other teas, such as a green tea made from the “Zi Juan” cultivar) this way for 6+ years with no problems, the clay does not crack, and it produces a unique flavor profile that cannot be replicated any other way.

    Tea Hong’s version is exquisite – a pinch less floral than what I’m used to, but the mouthfeel is much fuller and rounder, with an apricot-like fruitiness balancing out the notes of steamed vegetables & mung beans. There are undertones of spinach & broccoli, with some volatile aromatics that are pretty earthy and deeply satisfying.

    The cha qi of this tea is powerful – it’s very invigorating and direct. Maybe all of the love and hard work that goes into producing every meticulously-crafted leaf of Tea Hong’s Taiping Houkui Traditional is captured within the leaves themselves, and somehow released once again during the brew, so that the drinker may enjoy a glimpse of what it took to create this one-of-a-kind of experience.

    I particularly enjoy the detailed information that is available about this tea in Leo’s blog post. It’s amazing to contemplate the level of skilled craftsmanship required to manifest this tea while sipping on it simultaneously.

  2. Wish I could add pictures here!
    The infusion process is already spectacular.
    A wineglass with the beautiful fragile green leaves looks stunning!
    The sweet bean taste, apricot jam, smooth and silky umami.
    And I’m sure you finish it before the bitterness will come.
    If you’re not that fast, decant it into another glass 😉

  3. Brewed it in a Ball jar

    Not as glamorous as using a gaiwan, but when I saw the ice-fire instructions, a Ball jar seemed to be a good choice for these tall tea shards in a vessel that would not crack with heat fluctuation. Strained it into a tall pitcher using a gold tea filter. I can definitely taste the apricot and grass tones. Just lovely.

  4. Beautiful and smooth

    I tried a few packs the other Taiping Houkui and my girlfriend liked it. The infusion process has been a show for my friends. Therefore, when this came out, I immediately gave it a try too. The leaves do not look as spectacular as the other one, because they are not as brightly green and not as translucent thin. They are still quite neat. I forgot about it after the show in the party and yesterday I prepared it like any other green tea except perhaps a bit hotter water, the freshness and delightful flavour are really impressive. The unique high class Chinese tea qualities, such as floral, sweetness, cereal, and umami are all there, and not that seaweed taste in the other version. The most impressive part is smoothness. I don’t think I have tried any other green tea smooth like this. Also there is a velvety (?) mouth feel that is also new in green tea for me.

    This is for me the most wonderful green tea.

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