About Golden Monkey:
Grown near the Tai Mu mountains of Fujian Province, China, Golden Monkey tea is also known as “Panyong Wang” and is regarded as one of the ultimate high-grade black teas. The tea term “Monkey” in China refers to the fuzzy golden down on the leaves. The golden down provides texture and smoothness to the brew.
Only certain tea plant cultivars can produce golden-colored leaf tips. The color emerges during processing after accurate withering (moisture drying of the leaves). Few areas in Fujian contain this type of plant. Other areas known to have golden-tipped varietals are Yunnan and Hunan provinces in China, as well as Assam in India.
Golden Monkey is in season during the spring (April-May). Since it is a heavily oxidized (dark) tea, it maintains its flavor well over the months.
Ingredients: Black Tea Leaves.
Uplifting, full-bodied brew with honey-like sweetness and a very pleasant, toasty aftertaste.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|