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This hearty, tippy tea was harvested before the rains to ensure a full-flavored cup. Golden Monkey gets its name from the shape of the leaves, and how they mimic monkey claws. The aroma is rich and chocolatey, and steeps to a gorgeous deep red liquor. Each sip has a progression of flavors that begin with cocoa powder, then take on notes of oak barrel aging with a light citrus finish. Compared to some of our other Chinese red teas, this one has a heavy body and I like to think of it as the main course, if Jinjunmei was dessert.
Here's a fun one that's really gotten popular in the tea shop. This tea was an experiment by Young, the producer of the Ancient Sun, Red Dragon and Soft Branch. Here, he took large, curling ancient tree leaves, fully oxidized them and scented them with nuo mi xiang (sticky rice aroma herb). The leaves are left overnight, layered with the herb, and the herbs are removed in the morning. The process is repeated several times until the aroma of the herb has permeated the tea. The result is a tea with a sweet, sticky rice aroma, full body, zero astringency, and lots of versatility. The leaves themselves can be steeped in a gaiwan to really appreciate the way the scenting penetrates the layers of the leaf, or it can be long-steeped into a stronger tea that will not get astringent. It makes an incredible iced tea, and we're having a lot of fun getting creative with it.
