Type: Black Tea (Hong Cha) Chinese Name: 金猴 (Jīn Hóu - "Golden Monkey") Origin: Wuyi Mountain, Fujian, China Grade: First Grade (Premium) Growth Environment: High-altitude ecological tea garden (800-1200m) Harvest: Spring pickings of tender buds and leaves Appearance: - Tight, slender leaves with golden tips - Dark brown with subtle golden hues - Slightly curved "monkey paw" shape Flavor Profile: Taste: Velvety malt with honey sweetness Aroma: Orchid florals with baked yam notes Tea Color: Vibrant amber-red Aftertaste: Long-lasting dried persimmon sweetness Caffeine Level: Moderate (comparable to Darjeeling) Brewing Guide: Gongfu Style: 5g leaves / 120ml gaiwan 95°C (203°F) water Rinse (5 sec), then: 1st steep: 20 sec 2nd+: Add 5 sec per infusion Yields 8+ steeps Western Style: 3g / 250ml 90°C (194°F) Steep 3 min (adjust to taste) Health Aspects: Rich in theaflavins (black tea antioxidants) Naturally lower in tannins than Assam varieties Contains magnesium and potassium Storage Tips: Keep in airtight container Avoid refrigeration (absorbs moisture) Consume within 2 years for peak flavor Why This Tea?: Made from rare "bud-and-leaf" pluckings Hand-processed using traditional methods Named for its resemblance to monkey paws Champion Herbs' direct sourcing from Wuyi growers *Note: Price varies by quantity ($18/50g, $115/500g). Higher grades contain more golden buds.*
