drank Golden Monkey by Premium Steap
1112 tasting notes

Yesterday, a bunch of Industrial Design students had to interview us for a project, and they brought coffee, which resulted in us having lots of leftover creamer and sugar. I gleefully rubbed my hands together thinking of all the milk and sugar I would have in my tea (which I normally don’t use at work because it’s so inconvenient to keep stocked).

Fast forward to today, and…here I am drinking my Golden Monkey, sans additions. It’s what I crave! I do enjoy a comforting milk and sugar tea every now and again…maybe I’ll have one this afternoon, or tomorrow…but I am now most enamored of pure, glorious, delicious tea!

I raised the temp a bit on this one too, today, and it’s very raisiny and delicious, round and full. I think I’ll keep it like this :)

200 °F / 93 °C 3 min, 0 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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