This is the first example of Tai Ping Hou Kui that I've sampled, so I didn't really know what to expect. I was disappointed.

This tea was slow to infuse. I wish I had had more of the sample to experiment with; I only had enough for two western-style brewings, both of which I steeped twice, using Upton's 3-minute recommendation.

The first infusion of this tea struck me as having a cooling quality, overall, but, like Upton says in their description, also a thick mouthfeel. There's a smoky, dusty quality, like in some lower grades of gunpowder and chun mee. It did not strike me as particularly sweet: rather it seemed, to me, slightly sour, and muted in flavor. There are some subtle tones that come out upon drinking, including corn. Very pleasing on the palate while drinking, but leaving a dry, dusty finish that was less-than-satisfing. Through this whole cup, I wanted more aroma.

A second infusion was much more rich and flavorful, but the aroma was still weaker than I would like. This cup shared certain qualities in common with other long-leaf greens, including ones from diverse regions such as Thailand and Darjeeling. There is a certain soapy quality to it, however, which I dislike. I've sometimes encountered this soapy quality in the first infusion of greener oolongs.

I tried brewing a third infusion but the leaves were spent, and the result tasted like little more than water. The whole process makes me think I did not brew this tea optimally, as most of the flavor went into the second cup.

Bottom line, I was disappointed. This tea is pricey, and in quality or versalitility, it did not compare to a number of Chinese teas that I've tried from Upton as well as other companies. Even some of Upton's inexpensive green teas really impress me more than this did.

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