Taiping Monkey Kui, one of the traditional famous teas in China, belongs to the category of green tea, and has the reputation of "Monkey Kui has two sharp points, which cannot be scattered, warped and curled". Taiping Monkey Kui is produced in Xin Ming, huangshan district, at the northern foot of Huangshan City. The temperature in this area is low, rainy, fertile and covered with clouds. The main producing areas are located in Houkeng, Hougang and Yan Jia, Sanmen Village, Xinming Township. Especially, the quality of Jian tea collected from Houkeng Alpine Tea Garden is the best. The traditional production process of Taiping Monkey Kui includes picking, picking tips, spreading, deactivating enzymes, head baking, second baking, third baking and canning, that is, baking green tea. In the modern technology, two steps of rolling and shaping are added to make the tea more flat, and the two ends are not bent or warped. The fresh leaf picking of Taiping Monkey Kui is particularly particular. Around Grain Rain, when 20% of the buds grow to one bud and three leaves, the garden can be opened. After picking, it is also a process of spreading "picking tips" and "picking tips" in a short time. In fact, it is a mild withering, which makes a small amount of water lose, which is convenient for the fixation of enzymes and the transformation of inclusions, and plays a certain role in the formation of the aroma and taste of Hericium erinaceus. Introduction: Taiping monkey kui: green tea. Main producing area: Huangshan City, Anhui Province. Production technology: picking, picking tips, spreading, deactivating enzymes, baking and other processes. Modern technology: added kneading and molding.