My husband can't get enough of this tea. It's hard to find golden monkey (not too common maybe).
The finest varieties of Golden Monkey are grown in the mountains. Harvested comparatively early in the harvest season, the buds are small, dense & full of flavor. Once plucked and oxidized, they are elegant in their golden-brown appearance. Our Golden Monkey is a variety of black teas developed during the height of the early tea trading days in response to increasing demand from Europe. Described as a "fruity Congou’s", the cultivar's leaf is downy which contributes to its “dusty” state and the bright coloration around the rim of the cup after steeping. The lot we are offering was harvested in April 2022.
Lot Notes. Note the golden and muted black colors of the leaves. The golden color reflects the decision to stop oxidizing the leaves. It also creates its distinctive malty flavor. Aroma is fruity. In our tasting, the tea proved itself offering a sweet, fruity mouth feel with a clean and lingering finish. The tea was grown in the Fuding area of Fujian Province at an elevation of approximately 600 meters. Given its early pick date, the leaves are dense with flavors and aroma. Lot #2-22.
Tasting Notes. Its golden color offers a complex and multi-layered, fruity aroma. In tasting, we were reminded of fresh Longan fruit. Given the freshness of this lot, the fruity-malty side of this tea is foremost. It is lush on the palate. Like most well-made Chinese black teas, the taste will grow in the finish.
Brewing Suggestions. Use a rounded teaspoon or 3 grams per 6-8 ounces of water. The water can be right up to boiling or 195-205 F. Steep for 2-2.5 minutes and taste. If you like more body, let the leaves steep for 3 minutes. The leaves will yield 3 steeps.