The production area of Pinghoukui is limited to the monkey pit area, and the output is very small. The products produced in other areas are collectively called Kui Jian, and the production method is basically the same as that of Monkey Kui, with similar appearance and confusion. The quality and style are incomparable, far less than the monkey head.
Taiping Monkey Kui's finished tea is straight, slightly sharp at both ends, even and thick, covered with white hair, lush but not obvious, with a light green color, and the main veins of the leaves are pig liver color, just like olives; Brewing in a cup, the bud leaves slowly spread out and spread into flowers, and two leaves hold a bud, either hanging or sinking; The tea soup is green, with Gao Shuang aroma, attractive orchid aroma and mellow and refreshing taste.
According to the traditional method, its quality is listed as top grade, followed by Kui Jian, followed by Gong Jian, Tian Jian, Judie, Ren Jian, Hejian, Yuan Jian and Bend Jian.
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The color, fragrance, taste and shape of the Taiping monkey chief are all unique: the whole body is covered with white hair, which is contained but not exposed. When brewed in a cup, the bud leaves become flowers, or droop or sink. The product tastes mellow and refreshing, with endless aftertaste, and has the artistic conception of "one bubble is fragrant, two bubbles are strong, and three bubbles and four bubbles are still fragrant".
Taiping Monkey Kui Tea is brewed in a cup, and the bud leaves slowly spread out and spread into a flower, and two leaves hold a bud, either hanging or sinking; The tea soup in Gao Shuang is green and fragrant.
1. Choose a straight cup or a cup with a bowl and a big pot of purple sand, so that the tea leaves can fully stretch in the water when brewing.
2. Take 3-5g tea leaves and put them into the brewing cup. For better appreciation, put down the roots of tea evenly.
3, and then rushed into the boiling water of about 90 degrees Celsius, the first brewing should not add too much, generally one-third is enough, wait for a moment to let the tea slowly stretch out and soak the tea fragrance.
4. When the tea leaves are almost stretched, you can add boiling water for the second time. Wait a few minutes, and when the temperature drops to a suitable level, the tea soup can be drunk.
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