White Monkey

Handmade, small-farm tea with a light-golden cup color and a very likeable, sweet-nutty flavor. Its name and wonderful appearance give hints to the flavors and aromas that will follow once the leaves are steeped. Like most green teas grown in Fujian Province, the best lots are harvested by early April. This year's lot was harvested pre-Qing Ming. White Monkey is made of hand-crafted, thick, curled rich-green leaves lightly mixed with white buds. The shape of the leaves gives this tea its "playful" feel. Harvested April 2024. Lot #1.

Lot Notes. This tea's appearance changes each year as we sample various lots. This year's selection is more green-sided, playfully curled leaves and a light mix of white buds. Their appearance is rich and enticing.

Tea Facts. Tea is grown in Fujian Province. In Pinyin, tea is Bái hóu, made from a Mao Feng cultivar. Not exported and consumed primarily in the province. It is a Mao Feng cultivar. In time and with its method of processing, the thick leaves are pan fired. 

Tasting Notes. The taste is nutty, yet vegetal-sweet. It is belly-warming, palate satisfying, and its flavor will linger. Serves well as an everyday beverage and compliments food.

Brewing Suggestions. Two-three grams or a level teaspoon of leaf for 6-8 ounces of water at a temperature of 185-195 degrees F. Steep for 2 minutes and taste. The leaves will yield multiple steeps.