Tai Ping Houkui (Monkey King) tea is harvested around April 20, during the "Grain Rain" season. Farmers carefully select one bud with two tender leaves, ensuring consistent quality. After picking, the leaves are sorted to remove older leaves and allowed to wither briefly, making them pliable for processing.

The first frying step, called "kill-green," is done in an iron wok heated to around 110°C. Small batches of leaves, about 100 grams, are fried for 3 minutes to halt oxidation. The temperature is then lowered, and the leaves are fried again, gently pressed to shape them. This process locks in the tea's fresh flavor and aroma.

Next, the leaves are roasted in a wooden cabinet with layers heated between 70-100°C, gradually removing moisture over an hour. After roasting, the leaves are flattened into their signature "bookmark" shape using fine steel mesh. A final roasting ensures the moisture content is reduced to below 5%, preserving the tea for storage. The finished leaves are wrapped and stored in ceramic jars lined with lime powder to maintain freshness, completing the process with care and precision.

High-quality Tai Ping Houkui tea features large, flat leaves that are long and evenly pressed, resembling sharp swords. The leaves are vibrant green with a smooth, slightly glossy surface, indicating their freshness and careful craftsmanship.

When brewed, the tea produces a clear, pale yellow infusion with a fresh, floral aroma and light grassy undertones. The taste is smooth and balanced, with a natural sweetness and a clean, crisp finish.

Lower-quality Tai Ping Houkui may have uneven, broken leaves or a dull, yellowish-green color. The brewed tea might appear cloudy, with a harsh or overly bitter flavor that lacks the refined complexity of a premium tea. To ensure the best experience, look for consistent leaf size, vibrant color, and the clarity of the brewed infusion. Premium Tai Ping Houkui stands out for its elegance, both in appearance and taste.