The raw materials are produced in the area of Monkey Gang, because the location is more remote than the neighboring production areas of Huangshan Mountain, the mountain range is higher, the temperature difference between day and night is bigger, the tea leaves' inner texture accumulates more slowly and solidly, so the time of opening and picking the tea plantation is more delayed. The vegetation around the tea plantation is lush, with grass, bamboo, orchids and tea trees living together, the scent of trees, flowers and bamboo fused into the tea leaves over the years, making Monkey Kui tea flavor unique, with the orchid scent being the most prominent; and the rich nutrients contained in the sandy soil weathered from metamorphic shale nurtures Monkey Kui tea's superior internal quality.

The picking standard of Taiping Monkey Kui tea is very strict, the garden opens around the rainy season every year and stops picking before the beginning of summer, and the picking time is relatively short, only 15~20 days. The production of one kilogram of Taiping Monkey Kui from picking to killing, shaping, baking requires a total of 8 tea workers to spend 12 hours to complete. After a set of delicate production process, a piece of green tea leaves will be perfectly transformed into sweet and refreshing Taiping Monkey Kui, condensing the skills passed down from generation to generation, and showing the craftsmanship between each move.
Grade 1 Taiping Monkey Kui has a flat and straight appearance, even and strong, pale green color, tender yellow soup color after brewing, high and refreshing aroma, accompanied by orchid fragrance, and sweet and mellow taste, as well as "monkey rhyme".

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