7 Responses to Tai Ping Hou Kui [2014] – InBetweenIsode #4

1. Cwyn says:

   November 7, 2014 at 1:10 am

   Ack, could only watch this halfway before I had a major TeaOCD attack watching the leaves stuffed into the gaiwan. Wonder how many other crazy tea freaks did too. Tai Ping should really be brewed in a tall, clear glass, appreciating the length of the leaf is an important aesthetic. The leaves will stand up in the glass of water…try it and you’ll see how lovely they are.

   That said, Tai Ping is one of the 10 Famous Teas and must consist of 1 bud and first two leaves on a single strand. If it is missing the bud, or is the 3rd or 4th leaf rather than the two closest to the bud, then the tea is not Tai Ping Hou Kui, but Hou-Jian. I have not seen any true Tai Ping from a western dealer and doubt I will ever see it, because of the small amount produced. Most dealers, even within China, are selling Hou-Jian but everyone calls it Tai Ping anyway. Tea producers sell the 3rd and 4th leaves or the missing bud strands, this tea looks like what you have here. It is important to know what you are getting, because some online tea dealers like Camellia Sinensis are charging $60 or so per oz. and yet entire tins of Hou-Jian sell in China for like $10.

   The tea is pressed between screens which accounts for the squares marked on the tea. I think it is one of the most delicious teas, even if all we can get is Hou-Jian.

   Reply
   • shah8 says:

     November 9, 2014 at 1:10 am

     Just watched. I didn’t get OCD, but I had a sort of similar reaction, and mostly chuckled at virginal innocence. That’s, as Cwyn says, a sidimingcha. A good example of it pretty much *should* blow you away. It’s also really rather easy to brew, compared to other delicate green teas, as I enjoyed my try, long ago, in my fumbling way.

     Reply
     • Cwyn says:

       November 12, 2014 at 5:01 am

       I’m hoarding a small stash I got in tea swapping. The leaf gets a touch of roast when pressed between the screens, another difference from most fresh green bud teas. Incredible flavor, and should be on the bucket list for a tea addict. One of the 10 Famous Teas for a reason!

       Reply
2. Carolyn says:

   November 8, 2014 at 4:44 pm

   Great episode!! I love the InBetweenIsodes and appreciate you taking the time to show us even more teas to appreciate. I always learn something new and think this tea looks amazing. Even in Cwyn’s comments are correct, it still seems like a pretty cool tea to try. I love the look of the leaves and you are fantastic at describing flavor profiles. (I don’t know if you have seen the movie “Somm”, but your palate would work well with wine too).

   I will probably try some of this varietal in the future, and take Cwyn’s suggestion to brew it in a tall glass.

   Thanks again,
   Carolyn

   Reply
3. The Guild of Tea says:

   November 10, 2014 at 4:07 am

   Please respect the process more, I would love to see more videos like this one, and would LOVE to have you share information with the public, but please please please, respect them leaves.

   Reply
   • Peter says:

     November 12, 2014 at 12:25 am

     How, or in what way, did Denny not respect the leaves? Thanks.

     Reply
4. Rolphe says:

   January 1, 2015 at 10:13 pm

   Hi, why rinsing your Hou Jian? There is no need to rinse Chinese green tea. Personally, for this type of tea, I prefer to use a tumbler glass instead of a gaiwan.

   Reply

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