White Monkey

Growing at high elevation in the misty Taimu Mountains, this early spring green tea is handmade from the top bud and the first two leaves of the tea plant. The 2024 lot—harvested just before Qing Ming—features strikingly green, curled leaves interwoven with silver-white buds, resembling the shape of a monkey’s paw, which lends the tea its name: Bái Hóu (White Monkey).

Lot Notes. This year’s tea is vibrant, with lively curled leaves and a high proportion of buds. Pan-fired in the traditional Fujian style to preserve its tender leaf characteristics, White Monkey is produced in small quantities remaining a treasured local specialty. A standout spring pick for lovers of green tea.

Tea Facts. Tea is grown in the Taimu Mountains of Fujian Province. Harvested in the last two weeks of March from a picking of one bud and two leaves, In Pinyin, tea is called Bái Hóu and made from a Mao Feng cultivar. Not exported and consumed primarily in the province. Leaves are pan fired. 

Tasting Notes. Steeps to a luminous golden cup with a clean, vegetable-sweet body. Notes of pine nut and subtle floral undertones give way to a smooth, lingering finish. This tea is warming and deeply satisfying—perfect for multiple steeps throughout the day. 

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.