Golden Monkey - Black Tea
Type: Black Tea (Hong Cha)
Chinese Name: 金猴 (Jīn Hóu - "Golden Monkey")
Origin: Wuyi Mountain, Fujian, China
Grade: First Grade (Premium)
Growth Environment: High-altitude ecological tea garden (800-1200m)
Harvest: Spring pickings of tender buds and leaves
Appearance:
- Tight, slender leaves with golden tips
- Dark brown with subtle golden hues
- Slightly curved "monkey paw" shape
Flavor Profile:
Taste: Velvety malt with honey sweetness
Aroma: Orchid florals with baked yam notes
Tea Color: Vibrant amber-red
Aftertaste: Long-lasting dried persimmon sweetness
Caffeine Level: Moderate (comparable to Darjeeling)
Brewing Guide:
Gongfu Style:
5g leaves / 120ml gaiwan
95°C (203°F) water
Rinse (5 sec), then:
1st steep: 20 sec
2nd+: Add 5 sec per infusion
Yields 8+ steeps
Western Style:
3g / 250ml
90°C (194°F)
Steep 3 min (adjust to taste)
Health Aspects:
Rich in theaflavins (black tea antioxidants)
Naturally lower in tannins than Assam varieties
Contains magnesium and potassium
Storage Tips:
Keep in airtight container
Avoid refrigeration (absorbs moisture)
Consume within 2 years for peak flavor
Why This Tea?:
Made from rare "bud-and-leaf" pluckings
Hand-processed using traditional methods
Named for its resemblance to monkey paws
Champion Herbs' direct sourcing from Wuyi growers
*Note: Price varies by quantity ($18/50g, $115/500g). Higher grades contain more golden buds.*
Pickup currently not available
CARE & MAINTENANCE
To maintain the beauty and integrity of your purchase, we recommend treating it with care. Simple maintenance practices, such as gentle washing and proper storage, can effectively preserve the longevity of your favorites. We encourage you to refer to the care instructions included with each item, designed to help you keep your purchase in top condition.
SHIPPING & RETURNS
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible. Need to return something? Just let us know.
There is no secret.
It is just hard work.
Our Tea selection and roasting technique was passed down through millenia, and mastered after decades of practice. There is no one thing that distinguishes us. Everything matters when you are making Good Tea.