Golden Monkey red (black) tea

The Golden Monkey red tea takes his name from the golden color of the leaves which are said to be similar to the nails of forest's monkeys. apart from this strange resemblance the really interesting thing of this tea is its range of citrus flavors which are releted to the controlled oxidation process of the leaf.

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The Golden Monkey is a well known and widely diffused red tea in China. This hasn’t a precise place of origin but we could generally see its production in Fujian and Yunnan where there are proper cultivars to obtain the leaves for making this product. Our Golden Monkey comes from the Fujian region but its harvest and production are the same used in the Yunnan Golden Monkey production. a characteristic factor of this tea is the choice applied during the picking process where there are involved small leaves with a high rate of golden gems which give the name at this tea because in China they associate the for and the color of these leaves to the monkey fangs. A part from this association the fine picking provides us a rich taste in our cups. In the beverage the most predominant feature is the flavor of citrus, in particular the orange and tangerine peels. These flavors are followed by a slight woody flavor which contributes to give the tea a good body. This tea is a good choice during the Winter time.

Place of origin

Fujian, China


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before going through a bending phase. The leaves are pressed and rolled to mix the vegetal juices in their and so cause the beginning of the oxidation process. When the leaves obtain the typical dark brown color the last humidity is dried out and after some days the tea is ready to be consumed.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4,5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 95°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 - 20 ...)

These leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 1,5 grams of leaves (about 1 teaspoons) in a 150 ml cup with 95°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    4,5g-100ml / 10-15-20... sec / 6 infusions

  • Mug

    1,5g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine middle


  • Origin: China

  • Taste: Citrus/woody

  • Instants: Drink


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