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Coming from Fujian, the Golden Monkey is made of the fresh buds and leaves of Fuding Pekoe, by lightly sun withering, rolling, fermentation and drying. Golden Monkey has the particular aroma of black tea. You could scent the fruity flavor through every sip of the tea.
The golden hairy tips truly make this tea more attractive. This is one reason why it is called Golden Monkey. Another reason is its monkey-claw-liked shape of the dry tea, which is in golden and black color. When brewed, the Golden Monkey Tea tastes brisk and smooth for the first sip, presenting a distinctive flavor. If you like stronger flavor, you could brew for a longer time. The sweet aftertaste could act faster for thicker liquid. You could only feel it when trying by yourself.
Our Golden Monkey Black Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
Same as Bai Lin Gong Fu, the Golden Monkey Tea is from Fujian Province, using Fuding Pekoe as material, and made by the traditional craft method of black tea. It’s fully fermented black tea. The fresh tea leaves are one bud and two or three leaves. The golden colored in dry teas are the buds. After brewing, leaves will spread in the liquid. The leaf is long and thin in full shape. Strong flavor of black tea will show for first sip while the sweet after taste shows immediately after swallowing. The mellow aroma of Golden Monkey lasts long in your mouth. If you are a love of mixed black tea, this is also a good choice to buy.
Being a fully oxidised – or fermented – black tea, it does not have the same level of antioxidants that our White and Green teas have, however it is still a good source of these and so will also help reduce the risk of cancers and lessen the affects of aging. Black teas such as our Fengqing black also are considered to help prevent tooth decay and help lower your cholesterol levels.
TeaVivre's Golden Monkey Black Tea is from Fuding in Fujian province, on the south eastern Chinese coast.
This tropical mountainous coastal area is perfect for growing Pekoe. It has abundant rainfall and temperatures that are neither too hot in summer nor too cold in winter. The mountains around the farms are more than 80% forested, ensuring the soil has a high natural fertility and organic content, removing the need to use fertilizers.
Mr. Lin Xingbiao has been a professional tea farmer for thirty years. Born in a traditional tea family, he was deeply influenced by his family and built his own tea factory in 1966. With the gradual growth of his factory, he is trying to seek the common development between enterprise and tea farmers. He thinks that the most challengeable factor is the weather. If tea leaves suffered from bad weather, the yield would be reduced and the quality would not reach the standard. If tea leaves suffered from cold weather, straws would be used to cover them and protect them from being frosted. This is what Mr. Lin gets from his experience over the years.
Scenery for origin product place
Therefore, the first priority is to strictly control product quality and ensure its reputation. Mr. Lin, together with his tea factory, will continue to provide high-quality tea leaves and regularly increase the number of tea factory which provides the healthy and natural tea beverage for the public.
The species in Fuding is Fu Ding Da Hao, “Da hao” for short. It is asexual propagation, belonging to semi-tree form. In 1985 it was certificated as national variety in the number GS13002-1985. Its plant could reach up to 2.8 meters high, and has obvious trunk. Spring tea contains 1.8% of amino acid and 28.2% of tea polyphonels.
You may learn more about black tea knowledge from our article:
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My everyday tea for several years. Excellent for morning or evening, before or after meal. This year harvest is a bit bitter, so I use slightly less hot water. Golden Monkey is a smaller brother to Bailin Gong Fu.
This is a interesting tea, when you first brew it, you don't get much favor other than dark chocolate; but when it cool down you will get floral taste. If you like this tea, I'd suggest to try Tan Yang Gong Fu, it's similar but more flavorful.
This is honestly one of the best Chinese black tea I have had. It is smooth with a slight caramel/chocolatey flavor with a honey undertone. This tea doesn't need a very long brew time, so I would recommend about a min and a half.
I've never had black tea like this before and everytime I open my tea cupboard I am drawn to the dark chocolate type notes that only hits you once the tea runs down your throat - a spice malt note follows. Smells amazing and is a worthy replacement for that cappuccino in the morning. I can see why this one is a high rated favourite in this store and for a great price at that!
This tea you can't beat at all for the price. I was getting the same tea from a different place and paying twice as more and this is just as good if not better. It isn't as strong as most black teas (could also be that I tend to brew it more mildly) but awesome flavor.
Now this is a special tea! Comparing it with other black teas from Teavivre, it's in a whole other category. First, the taste. It's strong. Then stronger. Give this to your coffee loving friends and watch them overdose... If not, you're doing it wrong. Perfect for work, better for overdosing and then leaving home early... I was getting dried fruit (maybe fig), nuts, honey and then speeding towards some light roast coffee, but without acidity. Second, the smell is strong. Mostly reminded me of tobacco (the good smelling part of tobacco) and then some wood and malt. Last part, the price. It's good, it's fair, you get more than you pay for. And if you want strong, I don't think you can find it cheaper. This is a 9/10 material of black teas, but for the price, it goes almost full perfect. And strong! Tea Tumbler 250 ml, 6g for 5/10/20/30… sec @ 90°C Flavors: Dried fruit, Tobacco, Coffee, Nuts, Honey
I got a sample of Golden Monkey Tea and it surprised me for its excellent flavor that reminds cocoa. Amazing my favorite so far.
Strong, clear taste and aroma - malty with a sweet aftertaste and a rounded mouthfeel; there's also a nice hint of fruit and bread - reminds me of very rich fruit cake. The brown and golden dry leaves brew a dark orange liquor that looks as good as it tastes and smells. Very nice with breakfast, and a taste that lasts through many (many!) infusions.
Had a gongfu session with a ceramic gaiwan. I followed the recommended brewing parameters. I smelled the dry leaf aroma two ways. First, I stuck my nose into the packet, then I heated the gaiwan bowl with boiling water, poured that out, and let the leaf sit in the bowl for thirty seconds. What a wonderful aroma! It’s one of those you can’t stop smelling. A combination of cocoa powder, gingerbread, and cinnamon. I knew this leaf would smell great if it were amplified by a heated bowl. Great start to the first session. The wet leaf aroma smells differently – sweet potatoes, then, after the leaf aired for a bit, freshly baked muffins. Against a white porcelain cup, the liquor has a beautiful and clear burnt orange color. The texture is consistently smooth and little thick. Full body. The flavor profile doesn’t evolve, but it’s filled with individual notes that I taste all at once yet can pick out separately. This goes for both sessions. There is the cocoa and the sweet potato, but also subtler notes of wet wood and clover. Sweet and bitter simultaneously, with a coffee aftertaste. This has a soothing and warming effect on me. This is forgiving and easy to drink, therefore good for the Western brewing method and beginners to Chinese black tea.
The dry leaf resembles a more fragile and darker jin jun mei. These small ebony curls give off a dry currant and baked bread scent. I brewed them up gongfu. I placed a generous fluffy amount (the tea feels soft and silky) into my warmed gaiwan and gave it a shake. The aroma was sweet, yet it was also very dark and crisp. I washed them once and began brewing. The flavor is very heavy. This is a bold black. This still has the yunnan sweet tones, but it leans more towards the malt. I get a lot of dark wood, stain, and baked bread. The most overpowering flavor was that of wood. There is a light honey tone present in this brew. The liquor is a vibrant blood red. I enjoyed this tea, and it did a great job in waking me up. I would use this as an everyday black.
Reply: Hi Chris, Thank you for your question. I've tried with our kettle, and it need about 3 minutes to lower down the water temperature with lid open. However, different room temperature, different capacity of kettle etc. will affect the time. I think you need to try and find the best temperature for your tea. Hope this is helpful to your concern.
Reply: Dear Kidsam, Thank you very much for writing to us. The quantity of teas are made by our workers based on the price and the packages. I think you can purchase 100g Golden Monkey Black Tea, for this tea is cheap for customers to buy. Hope this is helpful for you.
Reply: The 2014 harvest time of Golden Monkey will be around the middle or late of May.
Reply: For this tea it can be infused 7 times with 8oz 90℃ water( 4g tea). And you should increase the ranging from 30 seconds to 1 minute each infusion. About the comparison with other black teas: Golden Monkey Black Tea: followed with fruity fragrance(complex and notable floral flavor). Fengqing Dragon Pearl Black Tea: with a slight flavor of chocolate.(chocolate). Lapsang Souchong Smoky Black Tea (Yan Xun Zheng Shan Xiao Zhong): smoked taste(smoked). Organic Superfine Keemun Fragrant Black Tea: It tastes sweet, fruity and floral flavor(fruit and floral). Bailin Gongfu Black Tea: A rich, full bodied sweet tasting tea with a hint of caramel(honey flavor). Yun Nan Dian Hong Black Tea: A rich, complex but smooth and fresh taste(rose flavor). Keemun Black Tea: A bold but smooth, fruity taste with a lingering, mellow aftertaste（fruity taste）
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