What is the difference between Taiping Monkey Kui and Taiping Monkey Tip?

The quality characteristics of Taiping Houkui are: the appearance is straight and strong, and the leaves are wrapped in top buds"Two knives (leaves) and one shot (bud)."or"Two leaves hug a bud"called; The bud is exposed to the peak, and the tip of the tail is shaved to form a thin tip at both ends, so there is"The two ends of the sharp tea are pointed, and they are not scattered, warped, or bowed"called; The color is pale green and even, and the hairiness is not disclosed. After brewing, the aroma is strong and long-lasting, with an orchid fragrance; The taste is thick and mellow; The soup is green and bright, and the bottom of the leaves is fat and tender.

Yes"The first bubble is fragrant, the second bubble has a strong flavor, and it still leaves a fragrance after brewing four times"said. Monkey kui of high quality. Brewing with boiling water is, the buds and leaves in the cup are flowering, rising and falling, and the leaves are green and clear.

Taiping Monkey Kui, commonly known as "two knives and one shot", which refers to the shape of this tea cannon after it is opened. I won't go into details here!

Taiping Monkey Tip may be a local nickname tea.

The relationship between the two is like: the relationship between Huangshan Maofeng and Huangshan Maojian and Ningguo's Huanghua Maojian.

It's just that the level is not clear, "Kui" is of course the best, and I drank a very high-quality monkey kui, and my memory is especially deep.

Not a monkey. Belongs to green tea, Houkui is a kind of Han traditional tea, produced in the Huangshan District at the northern foot of the Yellow Mountain, due to the low temperature and humidity of the production area, the soil is fertile, and the clouds and mist are shrouded, so the tea quality is unique.

Taiping Monkey Kui flower fragrance is high and refreshing, the taste is smooth and sweet, with a unique "monkey rhyme", drinking this tea truly experience the feeling of "deep valley orchid" or known as "the noble princess in the depths of the mountain".

The quality of Taiping Monkey Kui is divided according to the traditional method: Taiping Monkey Kui is the top grade, Taiping Monkey Kui is the second, and again it is Gong Jian, Tian Jian, Di Jian, Ren Jian, and Jian, Yuan Jian, Curved Jian and other traditional Jian tea. Taiping Monkey Kui is now divided into three grades: the top grade is Monkey Kui, the second is Kuijian, and the second is Jiancha.

Name**. The two ends of the monkey kui are pointed, not scattered, not warped, and not curled", is the description of the tea farmer to the superior monkey kui.

The main production area of green tea "Taiping Houkui" is at the northeast foot of Huangshan Mountain, in Taiping County, Anhui Province, China. Due to the high mountains and dense forests, the rainfall is abundant, and the wonderful natural environment provides good conditions for the growth of tea trees. "Taiping Houkui" belongs to the "persimmon tea" species, which is the "sharp tea" in the green tea category.

Because it is the largest in Jiancha, it is native to Taiping County, so it is named "Taiping Monkey Kui".

The difference between Taiping Monkey Kui and Taiping Monkey Tip is that the taste is different after brewing, the color of the finished tea is different, and the bottom of the leaf is different.

First, the taste is different after brewing.

1. Taiping Monkey Kui: After brewing, the fragrance of Taiping Monkey Kui is more durable, with orchid fragrance, mellow taste and strong flavor.

2. Taiping Monkey Tip: After brewing, the soup has an orchid fragrance, which has a light taste and a fresh feeling.

Second, the color of the finished tea is different.

1. Taiping Monkey Kui: Taiping Monkey Kui appears pale green in color, white and hidden, and the body bones are fat.

2. Taiping Monkey Tip: The finished tea of Taiping Monkey Tip is bright green, white and exposed, and the body bones are thinner and not fat enough.

Third, the bottom of the leaf is different.

1. Taiping Monkey Kui: Taiping Monkey Kui leaves are budding at the bottom of the leaves, and they are placed in the sunlight to see through, which looks green and lovely.

2. Taiping monkey tip: The astringency of Taiping monkey tip is obvious after soaking for a long time, and the bottom of the leaf is not bright and the leaf is thin.

There are many differences between the tip of the Taiping cloth and the monkey kui, among them, the output of the monkey kui is scarce, and the production process is very exquisite, and the whole process needs to be pinched and shaped by hand. Another difference between the tip of the Taiping cloth and the monkey kui is that the tip of the Taiping cloth can be pressed by the machine, and the pressed is smooth, textureless, and lacks the taste of tea.

1. The appearance of the tip of the Taiping cloth is flat, and the individual buds and leaves are as thin as paper, like the wings of the knowing and laughing brigade.

2. The production requirements of Houkui are high, and they need to be made by hand, and they must have a good grasp of the time and temperature of finishing.

3. It is difficult to make the tea of Houkui, and the organization needs to be completed by hand, and the experienced tea makers can make the tea perfectly.

4. Taiping Bujian is a tea made in recent years in order to improve the efficiency of tea making, and it is a new local tea created by tea farmers.

The origin of Taiping Houkui is Taiping County, Anhui Province.

Taiping Houkui is a traditional historical tea in our country, and it is also one of the famous green teas in Anhui Province, Taiping Houkui, produced in Taiping County, Anhui Province, the area is low temperature and humid, the soil banquet spring is fertile, and the clouds are shrouded. The main production area is located in the monkey pit, monkey gang and Yanjia of Sanmen Village, Xinming Township. In particular, the quality of the sharp tea harvested in the Gaoshan Tea Garden in Houkeng is the best.

Taiping Houkui has the reputation of "Green Tea and Tea King", won the gold medal of the "Panama-Pacific International Exposition" in 1915, and has been well-known at home and abroad for a hundred years. Huangshan District adheres to the concept of green ecological development and steadily improves the quality and safety of tea. The tea shape of Taiping Houkui is different from that of ordinary green tea, and it is made by multiple handmade processes to form two leaves and one bud, with a flat and straight appearance and a pale green color.

How to make the Taiping Monkey Kui

1. Finishing

Use a bucket pot with a diameter of 70 cm, and the walls of the pot should be smooth and clean. Use charcoal as fuel to ensure that the temperature of the pot is stable. The temperature of the pot is about 110, and the amount of leaves in each pot is 75 to 100 grams.

Stir-frying requires "light carrying, scooping clean, and shaking open", which lasts 2 to 3 minutes. Before the end of the finale, it is necessary to properly organize it. The green leaves are required to be intact, the stems and leaves are connected, naturally straight, and the leaf surface is stretched.

2. Wool baking

Press a finishing pot with four baking baskets, and the fire temperature is in order. After the green leaves are spread on the drying top, the drying top should be gently patted to make the leaves spread evenly and flat. After proper water loss, turn over to the second drying, first spread the buds and leaves, and finally gently press the tea leaves with your hands to make the leaves lie flat and hold the buds, the shape is straight, and you need to dry while pinching.

Third, the baking temperature drops slightly. It is still necessary to bake while baking. When it is turned to the fourth bake, the leaf quality can no longer be squeezed.

Reach. When it is dry in six or seven, it is cooled under the bake.

3. Foot baking

The amount of leaves is about 250 grams, the fire temperature is about 70, and the brocade cushion should be used to bake and pinch to fix the shape of the tea. After 5 to 6 times of drying, about ninety percent dry, the next drying spread is placed with the forest.

4. Rebaking

It is also called playing old fire, and the amount of leaves is about 1900 grams. The fire temperature is about 60, and it is turned while baking. Do not press. After the foot is dry, it is loaded while it is hot, and the leaves are padded in the cylinder to improve the aroma of the monkey, so there is a saying that "tea is grass and hoop is treasure". After the tea has cooled, it is capped and sealed.