The name Golden Monkey is thought to describe the curled, golden downy leaf of the finished product.This tea hails from Fu’An city, in north-eastern Fujian, and is considered a variety of Tanyang Gongfu (also romanized Panyang Congou), attributed to Tanyang Village in southern Fu’An.The area has a long and storied history in tea production, dating well back into the 1800s.
Tasting Notes: Dried apricot or plum, honey or burnt sugar, and a slight smokiness or light maltiness. Very round, full-bodied flavour with a slight briskness.
Liquor and Wet Leaf: A rich deep red-gold liquor
Region: Fu’An, Fujian, China
Cultivar: Fu An Da Bai
|Tea Format||Loose Tea|
A Very Tasty and Pretty Black Tea Review by ['davej']
I really enjoyed this tea from the first sip. I enjoy the malty-ness of it. It is smooth and not at all overbearing. The tea is a bit pricey, but it is worth every penny. Also, it is very pretty to look at. The golden tips are mesmerizing. I will be ordering this tea again. Brewed 12 g tea to 600 ml at 208 degrees for about 4 3/4 minutes.Posted on 2021-06-03
Excellent Review by Winston Smith
Full bodied with hints of fruit and honey. Wonderful afternoon tea.Posted on 2020-04-28
Mellow Review by Harley Diva
Beautiful tea. Calming fragrance. Smooth, mellow taste. A new favorite.Posted on 2014-07-07
Smooth taste Review by Edmonton West
I just got this tea in a Murchie's order today. Rich smooth full bodied taste. Pricey tea but a little goes a long way!!Posted on 2014-02-14
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You're reviewing: Golden Monkey Loose Tea
Flavour Profile Guide
Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.
Tea Strength Ratings
This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.
|Light/Delicate: Very light in colour and delicate in flavour|
|Medium: Medium-light cup with slightly fuller cup|
|Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness|
|Strong: Full body, rich cup, takes milk well|
|Very Strong: Rich, dark cup with very full, strong flavour and briskness|
We rate the flavour properties of our coffees along two dimensions: roast and body.
Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:
|Light Roast||More acidity, brightness and a slight pucker|
|Medium Roast||Slightly richer flavours, some acidity, enhanced creaminess|
|Dark Roast||Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal|
Body is the term used to describe how the brewed coffee feels in your mouth:
|Light Body||Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate|
|Medium Body||Heavier, creamier mouth-feel with more lingering flavour|
|Full Body||Rich, full-mouth feeling: hits all of the palate and lingers|
Tea Brewing Guide
Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.
Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.
Brew times shown in minutes.
Coffee Brewing Guide
The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.
Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
- Fine to medium grind coffee
- 1.5 to 2.5 tablespoons of coffee per cup of water
- Coarse grind coffee
- 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
- Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
- Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!