Two Tai Ping Hou Kui green teas

Head to head comparison of an inexpensive version from Wing Hop Fung, and a fancier grade from Jing Tea Shop.

2 grams of leaf: Wing Hop Fung on the left, and Jing Tea Shop on the right
Jing’s version has larger, more intact leaves, and the color is brighter and fresher

I reviewed this one in a head-to-head comparison with an inexpensive version from Wing Hop Fung. Full notes with photos are on my web site here:


I used 2 grams of tea in gaiwans with about two and half ounces (75mL) of water at 160-165 degrees per infusion, and infusions times of 45 seconds, 1 minute, 1 minute, and 90 seconds.

Even though the leaves are quite long, they soften enough to fit in the gaiwans.

The Jing tea is not only lighter in color of liquor and leaf, but cleaner and lighter in flavor, with lemon notes amid the sweet pea vegetal flavors. There is a bit more spiciness in the WHF version, probably a bit of astringency coming out. This was consistent through all of the infusions, the greater refinement and higher quality of the Jing tea being obvious.

160 °F / 71 °C 0 min, 45 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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