Panyong (Golden Monkey)
Panyong is a popular black tea from the Chinese Fujian province. Panyong has a very delicate and pure, lightly spicy flavour, but a special attribute is a very low content of tannic acid. This gives the Panyong a smooth character and it does not get bitter.
The tea can be traced back to the Ming Dynasty in 1371
Delicately round flavour which does not grow bitter.
Panyong is brewed in a preheated pot
The water must not boil for very long, as that boils the oxygen out of the water.
Use 1 tsp tea per cup
95°C water is poured over the leaves.
Steeping time: 5-6 minutes
As the leaves give the best result if they are allowed to float freely, it is a good idea to use a spacious sieve in the preheated pot, or pour the finished tea into a second preheated pot.
If you only brew one cup/glass at the time, you can use a cup-strainer or ‘do-it-yourself’ teabags where the leaves can float freely and give the fine aroma. By usage of cup-strainer or ‘do-it-youself’ teabags you can also steep the leaves a second time.
Teaine content: Medium to high
Keep in a dry, cool place.