Golden Monkey tea is hand-processed each spring with a careful plucking of only one leaf and one bud. It is among the finest Chinese black teas available today. The name comes from its unique appearance: the leaves resemble monkey claws. If you enjoy full-bodied teas with an abundance of flavor, we think you’ll love this one!
Golden Monkey tea hails from the Fujian province of China, one of its most prolific. This region accounts for one-fifth of China's total tea output, and the high quality of its teas keeps them in high demand. This region's exports of tea account for a quarter of the country's total. Fujian teas benefit from an excellent climate, combining mild temperatures, abundant rainfall and mountainous terrain. It has a long history of cultivating tea: over one-thousand years.
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true ‘chayee chayee’ steep at least 7 minutes). While the tea is brewing, prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.
Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the leaves. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten.
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