My morning 'go to' tea for several years. I mix it up with a couple other varieties, but this one is my favorite.
Some of the finest varieties of Golden Monkey come out early in April, before the Qing Ming holiday. The leaves are harvested as the weather is warming, 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 the demand of European buyers. These blacks are described as a "fruity Congou’s". The varietal’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 2021.
Lot Notes. Note the golden and muted black colors of the leaves. The golden color and the decision to stop oxidizing the leaves at this point creates its distinctive fruit-like flavor. While the aroma is fruity, steeped there are flavors of malt. In our initial tasting, the tea proved itself offering a sweet, fruity mouth feel with a clean and lingering finish. The lot was harvested Pre-Qing Ming. 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.
Tasting Notes. This golden-brown style offers a complex and multi-layered, fruity aroma. In tasting, we were reminded of fresh Longan fruit. The nuances of the lot are in the cup, as its malty flavors are fresh and lush on the palate. Like most well-made Chinese black teas, the taste will grow in the finish. Note, this tea will offer a subtle warming in the upper body in its 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.