Taiping Houkui Traditional, green tea of shidaye cultivar, 50 g

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.