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Home»Teas »China »Anhui

Monkey King
Famous Chinese Green Teas
Huangshan, Anhui, China
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Flavor Profile:Smooth, sweet, herbaceous flavor and a delicate floral aroma that is believed to come from the fragrant, wild cymbidium orchids that blossom around the tea gardens during the harvest season in early Spring.Ingredients:Green Tea Leaves.
This tea is grown in the foothills of the southern slope of Huangshan (Yellow Mountain) in southern Anhui province. The area is famous for its numerous scenic peaks, rivers, and lakes. The mountain is perpetually shrouded in clouds and mist making it an ideal environment for tea growing.

Houkui Tea Varietal
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 1900's, 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.

Unique Processing Technique
The interesting shape of the leaf comes from a very unique processing technique. Tip bud and young leaf sets are pan-fired, pressed flat between layers of cloth in a bamboo basket, then spread out to cool. The process is repeated several times before the leaf is gently roasted in a bamboo basket over a charcoal fire to finish. The woven pattern of the cloth covers the leaves in a wonderfully intricate crisscrossing pattern.

Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
150°F (66°C)Best with Spring water23-43
Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will stew, creating a bitter cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 3 to 4 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea Chinese style. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.