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“Absolutely divine Chinese black tea, shockingly sweet and smooth, smells and tastes a bit like vanilla.” Read full tasting note
“What a beautiful tea two small leaves and a bud with lots of orange tips. Sweet flavor of malt and grains in initial infusions. Scent of cocoa on the lid of guiwan but no flavor of chocolate in...” Read full tasting note
“Gongfu Sipdown (1323)! I have a frankly absurd amount of Golden Money in my tea stash right now, so I decided to finish off my last bit of this on this afternoon as a VERY over leafed session…...” Read full tasting note
Our Organic Golden Monkey, First Pick comes from an organic tea garden on Jiulong Hill, in the eastern part of the Wuyi Mountain range. The area sees abundant rainfall, the climate is moist, the environment pure and the resulting tea leaves and its craftsmanship, exquisite.
Picked in mid-March 2010, it is the first harvest of the season, produced from leaves of the Fu’an Da Bai, Fuyun and Zhenghe Da Bai varietals. Only the top buds with one or two leaves are used, each bud and leaf combination carefully hand-picked then just as carefully withered, rolled, oxidized, roasted, shaped and then dried.
The resulting tea is as beautiful as it is delicious, more than 75% of the dry tea is comprised of golden leaf buds – hand twisted and curled to resemble the silhouette of a golden monkey. Both buds and leaves are whole and distinct, each slender twist no longer than a finger nail. Once infused, the orange colored liquor of the tea is no less exquisite, with a sensuously buttery and captivatingly sweet flavor and an aroma that carries notes of caramel, orange marmalade and sweet potato pie.
Water Temperature: 205°, or near boiling
Brewing Instructions: Use 2 teaspoons (3 for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 2 minutes. May be infused multiple times.
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What a beautiful tea two small leaves and a bud with lots of orange tips. Sweet flavor of malt and grains in initial infusions. Scent of cocoa on the lid of guiwan but no flavor of chocolate in the liquor. Subsequent infusions become more fruity with notes of orange pith . On this day it is hard to imagine a better black tea. It does seem to give up after about 4 infusions though but sublime up until that point.
Gongfu Sipdown (1323)!
I have a frankly absurd amount of Golden Money in my tea stash right now, so I decided to finish off my last bit of this on this afternoon as a VERY over leafed session… more over leafed than I first thought, that’s for sure!! It’s moments like this where I’m grateful for my very high caffeine tolerance, though resentful of my tendency to never weigh my sessions. I’m already a few steeps in, but plan to see this super concentrated session through to the end – just gonna have to try to correct some of the concentration with VERY short steeps. Most prominent flavour from these wicked thick ones was a syrupy raisin note – and so much tannin!
(Later steeps, after I got through the crazy ones, had more malt/cocoa/bread notes)
Photos: https://www.instagram.com/p/CLKuT-ogjWV/
Song Pairing: https://www.youtube.com/watch?v=XVGRLVfCwyE&ab_channel=NiceGuys
