Chinese Name: Jin Mao Hou

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Leaf:	Golden buds and small, dark, tightly curled leaves
Infusion:	Deep, honey brown amber liquor
Aroma:	Deep textured, malty aromas with higher chocolate notes
Taste:	Rich, honey smooth and a bit smoky

Harvest Season:	Spring 2007
Origin:	Wu Yi, Fu Jian Province
Processing Method:	N/A
Leaf Form:	Buds and leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Organic Golden Monkey presents a beautiful malty, mild orchid fragrance accompanied by a touch of cinnamon and chocolate. Its unique flavor and aroma palette can be attributed to a leaf composition combining a relatively small percentage of golden buds, amounting to perhaps only ten percent of the total leaf makeup, and first and second adjacent leaf growths. The result is a well-balanced palette bringing pure and delicate floral aromas together with deeper, malty and smoky textures. This tea is smooth, sweet and presents little to no trace of bitterness. The aftertaste is warm with an almost butter like texture that can be felt lingering on the tongue and back of the mouth minutes after finishing!

 

Preferred Method:	Gaiwan 200ml
Acceptable Method:	Yixing Teapot 200ml
If You Must:	Teapot
Quantity of Tea:	5-7 grams
Water Temp:	212° F, 100° C
Infusion Time:	30 seconds first and second brew; increase by one minute each consecutive brew

How to Brew?

The preferred method of brewing is an Yixing teapot or a gaiwan.  After boiling the water to 212°F (100° C) rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  We suggest 5-7 grams of tea per 200 ml of water.   However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  As such we suggest starting with shorter infusion times of up to one minute for the first and second brew while gradually increasing infusion times by one minute for each consecutive brew.