Panyong (Golden Monkey)

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Black Tea
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  • “TAN YANG! GET IN MAH BELLEH! Yes, I know this one is called ‘Panyong’, but I have always been far more used to thinking of it as Tan Yang due to the Te Ji same from TeaSpring. That one has been a...” Read full tasting note

From Sing Tehus

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.

About Sing Tehus View company

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1 Tasting Note

1328 tasting notes


Yes, I know this one is called ‘Panyong’, but I have always been far more used to thinking of it as Tan Yang due to the Te Ji same from TeaSpring. That one has been a stable tea for me for so long, I find it difficult to think of the type as anything else than Tan Yang. It’s just a question of translating the Chinese writing to the Western alphabet anyway. Same difference.

This one is much much cheaper to buy than the Tan Yang Te Ji from TeaSpring, which is vital to my health and wellbeing. It’s also bought from a shop in Denmark and therefore much much easier to buy in bulk. All that remained was simply to check whether it was actually good enough that I wouldn’t feel a little cheated if I replaced the Te Ji with this one for every-day purposes.

I honestly expect this first test to be merely a formality. That’s why I’m testing it out with a 200g pouch. :D

The aroma of the leaves is definitely just as it should be. Grainy and somewhat floral with a prickly hint of pseudo-smoke. Smells familiar. Good.

After steeping the floral note has gone a little more spicy in nature, but it’s still supported by a good, grain-y body and a note of cocoa. Still familiar. Good.

Now the really important bit.

Drum roll, please.

Hm. Well.

Okay, it’s not brilliant. It’s good, but it’s not quite up to the same standards as the Te Ji. I can’t say I’m really surprised at this, as I was expecting this cheaper one to be a lower grade.

It’s got all the right things, though. A kind of spicy, grainy body, which is kind of cocoa-y and a prickly layer of pseudo-smoke on top. In that respect it’s just as it should be. But compared to the Te Ji? This one seems… not thinner, because I brewed it fairly strongly, but sort of more transparant. A little less robust. A little less smooth. A bit more rough around the edges.

Now, I do like a certain amount of roughness to my Tan Yang. That’s why I prefer the Te Ji over the much smoother and much more polished Jing Zhi, but this is definitely rougher still.

It’s a Tan Yang, though, so it’s awesome by definition and it will definitely do as a cheap-skate supplement to the Te Ji. It’s just not quite the same. I suppose I’m just too spoiled with this type.


Get in muh bellllllleeeee teehee

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