Today’s review will focus on the Nonpareil Cha Wang Tai Ping Hou Kui Green Tea from TeaVivre. TeaVivre does many things well, like offering many varieties and grades of Chinese teas (and some Taiwan oolongs), being generous with offering samples, having competitive pricing, and reasonable shipping times. However, I think the best thing about TeaVivre is how much information on every single tea is provided on the website. Every tea that I have looked at has two full pages of useful and interesting maps. photos, and information, from the history of each tea product itself, to the specific production methods, to the grower, and the history of the region that the tea originated in. I cannot think of another tea retailer, myself included, who provides such in depth information about the products offered. Knowing much about the tea you are about to drink makes the experience that much more interesting, and TeaVivre does a phenomenal job of giving you all the information you could want about each product.
So, rather than repeat all of the great information that TeaVivre already offers on the product page, I will simply highlight a few details. This product is grown and manufactured in Hou Keng, on the famous Huangshan Mountain of Anhui Province, China. This tea is completely handmade. The unique production method of this tea causes the leaves to be flat and thin, with very specific textured markings. There is no mistaking the Tai Ping Hou Kui style of green tea from other styles. The cultivar used is the Shidacha (Shiyecha), a large leaf member of the Camellia Sinensis Sinensis family.
The sample packet has been opened, and the unique look of the Tai Ping Hou Kui leaves is immediately recognized. Let the journey begin…
The dry leaves range in color from light forest green to dark forest green. There is a reddish stripe visible on some of the leaves, which is characteristic of Tai Ping Hou Kui. The leaves are mostly whole leaves and large fragments. There are some crumbs and medium fragments, but I am assuming that these are the result of having to break some of the larger leaves to fit into the sample packet. The pluck appears to be two leaves and a medium sized bud. The average length is around two inches (51 mm). The leaves are flat, thin, and have the textured imprints typical of Tai Ping Hou Kui. There are no bare stems in the mix. The smell has scents of brown sugar, raw cacao, toasted nuts, dry grass, and dried apricot.
Three grams of dry leaves were placed in a five ounce (150 ml) porcelain infusion cup. Purified water was heated to 185°F (85°C). The leaves were infused for 3:00 minutes.
My suggestion for at home preparation is to use three grams of dry leaves for every six to eight ounces (180 to 240 ml) of water to be used. Heat water to 175°F (75°C). Steep the leaves for 1:30 to 2:00 minutes. If possible, use a glass teapot or even a tall drinking glass for infusion so that you may watch the leaves open in the water. Expect three to four quality infusions out of the same serving of leaves.
The first infusion produced a liquor with a pale, light yellow color, almost like the flesh of an apricot, clear and transparent. There is a mild amount of fine particles in the cup. The aroma carries scents of fresh grass, toasted nuts, light brown sugar, steamed asparagus, butter, and lighter scents of flowers and apricot. The body is medium, with a clean and crisp texture. There is a medium level of astringency. The taste has notes of toasted nuts, fresh grass, steamed asparagus, light butter, light flowers, and apricot undertones. The aftertaste carries the grass and asparagus notes, and evolves into a strong, persistent floral essence that lingers on the breath for minutes. As the aftertaste evolves into the floral character, the tea will have a drying effect on the mouth and tongue.
The infused leaves have a uniform fresh forest green color. The leaves are mostly large fragments and whole leaves with stems intact. The stems show a two leaf and medium bud pluck, with the leaves enveloping the bud quite securely as a result of the unique production method. The leaves unfold into fairly long and narrow leaves, indicating the Shidacha cultivar. The leaves have a lightly grooved texture (as shown more clearly in the photo below), and are quite fragile. There are some leaves with a few small black specks on them. According to the TeaVivre website, this is a result of the manual drying method (as compared to the mechanized drying method) used by the manufacturer. The smell has scents of fresh grass, flowers, light apricot, and asparagus broth.
The Nonpareil Cha Wang Tai Ping Hou Kui Green Tea from TeaVivre is a very good quality product of this type. The appearance of the leaves is immediately recognizable. The aroma and taste of the liquor are both highly attractive and consistent through three infusions. The slightly brisk, crisp quality of the tea is refreshing and uplifting. Tai Ping Hou Kui is among my preferred Chinese green teas, both for the visual qualities, as well as the taste/smell. This Nonpareil Cha Wang version from TeaVivre provided the full experience that I come to expect from a good quality Tai Ping Hou Kui green tea.
Thanks to TeaVivre for providing this sample of Nonpareil Cha Wang Tai Ping Hou Kui Green Tea. Visit the TeaVivre site, and check out the wealth of teas and information, by clicking here. Cheers!