White Monkey is one of small group of green teas that are grown at comparatively high elevations. Our WM is grown in the misty Taimu Mountains, An early spring green, it is handmade from the top bud and the first two leaves of the tea plant. Our 2025 lot—harvested just before the Qing Ming holiday— features strikingly green, curled leaves interwoven with silver-white buds. Ther result leaves resemble a monkey’s paw, which lends the tea its pinyin name Bái Hóu (White Monkey).
Lot Notes. Lot is vibrant green, 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 Zhejiang Province. Elevation of farm is approximately 800 meters. Cultivar is a Mao Feng. 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.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.