There are conflicting stories about how this tea was named. Is it for the fuzzy, curly leaves that look a little bit like monkey paws? Or is there truth to the legend that monkeys were trained to pluck this tea with their nimble little fingers?
Golden Monkey teas are also known as part of the Panyang (or Pang Yang) family of teas. These golden teas are all from the Panyang area in Fujian Province, China – but Murchie’s Golden Monkey Tea is from Yunnan province.
The dried leaf is mixed black and gold, with a musky, fruity, slightly grassy aroma and produces a rich deep red-gold liquor, very round, full-bodied flavour with a slight briskness. The flavour and aroma notes for this complex tea include dried apricot or plum, honey or burnt sugar, and possibly a slight smokiness or light maltiness and it has a lingering, soft, ‘fuzzy’ finish that reminds you that you’re drinking great tea.
|Brew Temperature:||205° to 212°F|
|Brew Time:||2 to 3 min first steep, 2 min second steep|
|Brew Quantity:||1 tsp to 6-8oz or 5g to 177-237ml of water|