Jin Mao Hou, Golden Monkey 2022, Naturally sweet, Spicy Aroma Hong Cha

Description

ORIGIN & HARVEST TIME

China, Fujian, Fuzhou 2022

CHARACTER

With its colorful flavours (cocoa, fruit, clove, orange), it is an immediately captivating tea. Typical of teas that leave you with no sense of lack, and can be brewed for a long time, without becoming acidic towards the end, fading, but retaining its typical character. This tea was created for cakes, but it has such a rich aroma that you can even skip the cake. An exciting red tea with a naturally sweet, spicy aroma and a slightly piquant fragrance.

The leaves of the Da Bai Bushes, which are the basis of both Silver Needles and Bai Mudan, are oxidised and processed into red tea. The bud and first leaf are harvested for the tea, the oxidised bud curls like a golden thread in the dry tea and adds a delicate, sweet, cocoa aroma to the brew. It is not a bitter tea, so much so that it is even more delicate, cocoa-y, honeyed and fruity when brewed slightly white tea style, adding more to the gaiwan, steeping it longer.

A delicate tea from high altitude regions (1700m), it is worth cooling the water a little if you want to bring out the fragrance.

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 3-5 grams + 150 ml water. According to the Gongfucha, it can be boiled several times at 90-95°C, with 30-40 sec. infusions.

B) Modern brewing in a jug: 3-5 grams + 300-500 ml water.  It can be infused with 90-95 C° water 2-3 times after 2-3 minutes of brewing.