Some of the black teas from China in recent years have not lived up to the high standards of quality we set for ourselves. Therefore, Roy took it upon himself to personally oversee black tea production in Yunnan this year by implementing a number of changes to the production process. For example, most black tea today is not rolled adequately — the rolling process breaks down the cellular structure of the tea leaves, helping release the flavors locked inside. The standard 20-30 minutes of rolling produces bland black teas, so Roy increased the time to 160 minutes of rolling and varied the pressure and intensity of the process to prevent broken leaves. He also introduced new factors into the firing process. The addition of Lychee wood charcoal, for example, imparts toasty, sugary, and fruity flavors. Also, Roy implemented techniques borrowed from Fujian’s traditional Oolong firing processes to help mitigate over-firing of the tea. The resulting batch has been exceptional.
The Golden Monkey Black Tea, as a result of improved production practices, has notes of apricot, toasted nuts, and artisanal roasted caramel.
Preparation:
We recommend 3-5 grams of tea per 8 oz of water. Steep with water heated to approximately 80 degrees Celsius, or 176 degrees Fahrenheit for 1-2 minutes. This tea is perfectly suitable for light repeated infusions. Always adjust quantity of leaves, steeping time, and temperature according to your personal preference.
