Golden Monkey
2020 Spring Harvest - A Legendary Yunnan Classic Tea
A heartwarming, full-bodied, and malty tea. Golden Monkey offers a very smooth and soft liquor that harmoniously infuses caramelly, cacao, fruity, and woody notes. Upgrade your breakfast tea with a Golden Monkey, or look forward to this as an afternoon treat that will pick you right up. Pairs well with cake.
Our Golden Monkey tea is a legendary black tea from Yunnan Province, China, a mountainous, cloudy, and misty province. Golden monkey leaves are grown at altitudes of 1200 meters and according to a myth, this tea was named Golden Monkey because the tea leaves were picked by specially trained monkeys to reach the tea bushes in the lofty and misty peaks that were not accessible to humans.
Golden Monkey has grown for 1700 years but is a relatively new tea to the West where it has only been exported for the past 13-18 years.
Made from the early spring harvest, one tender leaf and a new bud have been hand-picked, and then subsequent sun-withering, rolling and a full oxidation process have turned the downy buds into magnificent golden fur tips. The aroma is captivating and inviting.
Brewing Idea
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2-3g of tea per 200ml water. Boil fresh, filtered water at 95℃. Steep for 2-3 minutes.
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You can try Gong Fu Style brewing, using a larger leaf ratio, 4-8g, making many short 6s steeps. Start at 6s. Then 8s. 10s. 15s. etc. Worry not if you don’t have traditional Gong Fu Teaware, you can easily use an infuser basket to do this too. Simply load your basket with an extra-large tea ratio, pop it in your cup, and steep it very shortly. Repeat. Repeat. Repeat.
- Tip: For accidental stronger infusions, oat milk "saves" the astringent flavour and brings out the caramel notes. Turns the tea into a treat.
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Tea Notes
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Appearance: Orange-brown coloured infusion with a golden hue.
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Aroma: Cacao, caramel, tobacco, honey, rye, woody notes.
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Flavour: Woody, cacao, dried fruits, malty, tobacco, earthy.
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Mouthfeel: Well-rounded, smooth liquor with a silky mouthfeel.
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