太平猴魁，属绿茶类，是中国历史名茶，创制于1900年。太平猴魁又被评为全国十大名茶之一。太平猴魁，中国十大名茶之一.尖茶之王 TaipingHouKui tea is grown at the foot of Huangshan(黄山) in Taiping County, Anhui. The tea has been produced since the beginning of the 20th century and is produced around the small village of HouKeng(猴坑). It won the "King of Tea" award in China Tea Exhibition 2004 and is China Famous Tea. http://chinesemedicine.yo2.cn
http://chinesemedicine.yo2.cn 太平猴魁的品质特征：其成品茶挺直，两端略尖，扁平匀整，肥厚壮实，全身白毫，茂盛而不显，含而不露，色泽苍绿，叶主脉呈猪肝色，宛如橄榄；入杯冲泡，芽叶徐徐展开，舒放成朵，两叶抱一芽，或悬或沉；茶汤清绿，香气高爽，蕴有诱人的兰香，味醇爽口。 It is renowned for its "two knives and one pole": two straight leaves clasping the enormous bud with white hairs. The oven-made leaves are deep green in color with red veins underneath. The tea shoots can be as long as 15 centimetres. They are plucked from the Shi Da Cha, a large leaf-variety found only in Anhui Province.The tea has an orchid fragrance. The first infusion is said to be aromatic, second full bodied, 3rd and 4th pleasantly scented. It is famous for the Monkey Rhyme (HouYun), a sweet aftertaste that can be found only in the best of Tai Ping HouKui tea.
产品分为五个级：极品、特级、一级、二级、三级。 极品：外形扁展挺直，魁伟壮实，两叶抱一芽，匀齐，毫多不显，苍绿匀润，部分主脉暗红；汤色嫩绿明亮；香气鲜灵高爽，有持久兰花香；滋味鲜爽醇厚，回味甘甜，具“猴韵”，叶底嫩匀肥壮，成朵，嫩黄绿鲜亮。 Tai Ping HouKui tea is graded into 5 grades: Ultimate (Ji Pin), Special, First, Second and Third.It belongs to a family of tea known as Jian Cha, or Pointed tea, which is found only in Anhui Province.The best Tai Ping HouKui is grown in Houkeng, Hougang and Yanjiacun. Teas produced in the surrounding areas are called by the same name, but costs much less. http://chinesemedicine.yo2.cn
一般在谷雨前开园，立夏前停采。采摘时间较短，每年只有l5～20天时间。分批采摘开面为一芽三、四叶，并严格做到“四拣”： Picking：Harvesting takes place once a year in Spring - for just 2 weeks.Picking starts when 20% of the tea shoots acquires one bud with 3 slightly unfurled leaves. Traditionally, this takes place around 20 April to 5 May. But climate changes have shifted the season forward.After picking, the tea shoots are made by hand in the same day. http://chinesemedicine.yo2.cn
Making Process： Lianjian breaks off the top end of the tea shoots for further processing. A high grade can be 15 centimetres long, which is then baked to about 5 centimetres. Shaqing applies low heat to a large wok to kill the enzymes and halt the fermentation process. The process lasts 2 to 3 minutes. The wok has a relatively constant temperature at around 110 degree Celsius. Maohong, erhong and tuolaohong oven and press the leaves so that they are straight, flat and clasping the buds. Temperature reduces from 100 to 60 degree Celsius. 杀青、毛烘、足供、复焙四道工序制成 http://chinesemedicine.yo2.cn