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Golden Monkey
Amongst beautiful landscapes from district of Fujian the incomparable black
tea, called
Golden Monkey is born. It farmed near the Tai Mu mounts of
Fujian province, China, Golden Monkey is as well known as ‘Panyong Wang’,
the king of top-grade black teas.
This tea is named Golden Monkey because
of the legend, which alleges that this specific tea is produced in exalted
and abrupt elevations getting it difficult to pluck the leaves so local
people trained monkeys to pull off the tea leaves, giving the tea the unique
name
Golden Monkey.
It first pluck during the period of April to the middle of May. Fujian
province of China is one of its most fruitful. This region accounts for
fifth of China’s total tea end product. This areas exportations of tea score
for a twenty-five percent of the country’s total exportation. Fujian teas
benefits from an superior climate, blending gentle temperatures, abundant
rain and highland terrain. Golden Monkey tea is created according to
traditional technology. At brewing, it turns out to be the gentlest beverage
of yellow-orange coloration with the finest aroma and the sated sweet taste.
Golden Monkey Tea astonishes with extraordinary freshness which persists for
a long time.
Golden Monkey Tea is brewed for 3-4 minutes in boiled water. A water
temperature for brewing is 180°F-200°F. For brewing in a teapot and a
mug-teapot, put1 teaspoonfuls of tea leaves for each person. Chinese put tea
leaves in already moistened with boiled water tea pot , located on a
especially made little table. After insertion of the tea, tea pot is filled
with boiled water.
The high quality tea leaves could be used up to 30 times. Experts assure
that during the tea ceremonial occasion the drink some times changes a smell
and taste. It can from bitters turn in luscious, and then again to become
bitter. To estimate true taste, tea needs to be drunk to the end that is to
brew it so many times, as tea leaves can keep up with demands. Good
commercial tea is possible to use of no more than 6-8 times.
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