The Fujianese, particularly in the Fuding area, apply an exceptionally fine pluck standard to local cultivars in order to produce the best Golden Monkey teas. This is somewhat unusual, as many farms hold for later plucks when crafting red tea. During our visit to Fuding this year, we tasted and selected a particularly vibrant Golden Monkey harvested in late March.
- Our select lot of “Jin Hou” is a classic Kung Fu grade tea, crafted with small, curly leaves and abundant golden tips. It is produced from the No. 6 cultivar native to the Fuding area.
- Careful withering, shaping, and a gentle hand during oxidation help coax out the tea’s rich aromas and silky texture.
- The cup is smooth and layered, offering notes of ripe fruit, warm malt, and a subtle woodsy depth. The aftertaste lingers pleasantly with a “returning sweetness,” in the Chinese tradition.
SKU: B-GM-1-6
Black Tea
Add 30 seconds for each successive steep — flavors evolve.
Black tea is a leaf that has been fully oxidized. This rigorous oxidization produces a tea of hearty rich flavors while reducing its astringency and bringing out a natural sweetness.
Flavors will range from bright, brisk, peppery, clean, and smoky to aromatic, bold, malty, nutty, spicy, and sweet. Blacks are known for long, delicately aromatic, and comforting aftertastes. Note, they are often enjoyed with milk or sweetener.