96

I was interested to try this tea because I enjoy smoky flavors and it looked to be high quality; not the shredded leaf “smoldering garbage can aroma” kind of Lapsang Souchong commonly sold in the West. I thought it odd though that they call it Golden Monkey, as it’s obviously quite different than the teas that normally go by that name.

The dry leaves are moderately sized, dark, and twisty. The dry aroma is like raisins or dry figs, I’m not really smelling any smoke. Brews a medium orange. Tastes predominantly of fig with hints of pine, toasted rice, dry wood, baking spices, and a very light hint of smokey tobacco the background.

Very nice, mellow tea, and as the description says it tastes like a mix between a black tea and Wuyi oolong. Despite the name there is very little smoke to be found.

Flavors: Cinnamon, Fig, Oak wood, Pine, Smoke, Toasted Rice

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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Tea addict since around 2011.

My favorites are pu’erhs, blacks/reds, and roasted oolongs, but I have a growing interest in good whites, and sometimes enjoy greens.

Currently trying to get an education, working a part time job, expand my ceramics/pottery skills, and trying to make the best of existential crisis.

Other than tea I love the outdoors, ceramics, guitar, and diy/building things.

I started a tea blog in February 2018, though admittedly I haven’t updated it much lately.
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When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.

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