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drank Premium Golden Monkey Black Tea by Teavivre
985 tasting notes

Tea of the morning……

There is some new Golden Monkey in town….. Well, at least this one is new to me. It is a new harvest. All of the tasting notes prior to this one are for the 2012 harvest. Now we are onto the 2013 harvest. I have to say, I like this one even better.

I don’t think it is quite as fuzzy. Leaves are long, curly and have golden orange tips. The volume on my 100g pack did not fit into the tin I had been using, so I have about a pot and a half still in the bag. Very fluffy! I do find this one slightly less earthy, and more sweet than the 2012. During my last cup of the 2012, I was almost thinking that I could skip reordering the Golden Monkey, but now I am not so sure. (I know my tea notes seem to focus quite a bit on paring down the number of teas in my possession, but it is hard to imagine that I need 50 versions of straight black tea until I go tasting them!) Yummy good. I will leave you with that!

Usual teapot method, slightly heaping spoons for measure. One if these days I might get out my scale……

Flavors: Cocoa, Honey

Preparation
205 °F / 96 °C 4 min, 0 sec 4 tsp 24 OZ / 709 ML
3 comments
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ashmanra
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I love me some Golden Monkey! Don’t worry about not using a scale. The Chinese tea masters did without them for thousands of years! :)

Nicole
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I completely hear you on the “how do I need 50 versions of straight black tea” conundrum. :)

K S
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2013 is better than 2012? Yeah, I mean Noooo! I am trying to not open it until I finish off a few dozen others. Now, how am I going to stay out of the only tea I ever rated 100 knowing it might be a 100+?

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Comments

ashmanra
Delete

I love me some Golden Monkey! Don’t worry about not using a scale. The Chinese tea masters did without them for thousands of years! :)

Nicole
Delete

I completely hear you on the “how do I need 50 versions of straight black tea” conundrum. :)

K S
Delete

2013 is better than 2012? Yeah, I mean Noooo! I am trying to not open it until I finish off a few dozen others. Now, how am I going to stay out of the only tea I ever rated 100 knowing it might be a 100+?

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Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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