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“Much better than I expected considering I bought this through Amazon.com and it was pretty cheap. Apricot notes in the dry fragrance and in the nose while drinking. Roasted cacao nib woodiness, but...” Read full tasting note
Golden Monkey is sometimes referred to by the grower (because this tea is so good) as King of Panyong Congou. After a painstakingly labor intensive production process, this tea is hand sorted to ensure a beautiful leaf appearance. The leaves are curly, wiry and well twisted with a high percentage of tips evident. ‘Tip’ is the tip of the new shoots and during the manufacturing process these tips turn a gold brown. ‘Tippy tea’ is a leading indicator of exceptional quality, highly selective grading and usually only available in the first few weeks of the new season (New season teas have the most flavor, rarest and most eagerly sought by tea connoisseurs) Panyong Congou Teas are mainly produced in the mountainous region of Fu’an County and Shounin County. The finished teas are made from a local variety of tea bush that is noted for its rich aroma, sweet taste, golden color and well-twisted tippy leaf.
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Much better than I expected considering I bought this through Amazon.com and it was pretty cheap.
Apricot notes in the dry fragrance and in the nose while drinking. Roasted cacao nib woodiness, but not particularly chocolaty. Full or “higher end of medium” body balanced nicely with a light astringency.
Durable enough for four pretty long infusions using 4g per 125ml boiling water: 3min, 4min, 4min, 5 min.
Not terribly enticing nor particularly complex, but very approachable and would make a good, somewhat mellower substitution for breakfast tea fans. Wouldn’t go way out of my way to buy this, but better than the price it’s going for.
Still looking to beef up the Golden Monkey lineup for the showdown… Any suggestions for a Fujian Golden Monkey that’s likely to give Red Blossom a run for its money?
