Grown near the Tai Mu mountains of Fujian province, China, Golden Monkey is also known as ‘Panyong Wang’, the king of high grade black teas.

Golden Tipped Varietal
Only certain tea plant varietals can produce golden colored tip leaves. The golden color emerges during processing after an accurate withering (moisture drying of the leaves). Few areas in Fujian contain these types of tea plants. Other areas known to have golden tipped varietals are Yunnan and Hunan provinces in China and Assam in India.

The Term Monkey
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.

Best Season
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.

Judging Quality
Since there are several grades of Golden Monkey available, we recommend those with long full leaves, consistent gold color and sweet aroma .

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	1	3-4	1

Chinese black teas can range drastically in flavor and aroma but generally produce very full-bodied, strong infusions. A water temperature of 180 to 200 F is sufficient to bring the rich character of the leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a livelier taste from slightly cooler water. Chinese black teas with small leaf brew faster than those with larger leaves and require shorter steeping times. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. A minute or so longer if you wish to add milk (a longer steeping time is needed to acquire enough astringency to balance the milk).