Jin Mao Hou 2014 No.511

Jin Mao Hou (金毛猴), that is Golden monkey is one of our most exciting rock teas (岩茶, yancha). It has been cultivated on the Wuyi Mountains for 200 years now — an elegant, two times roasted wulong. The deep, woody scent is followed by a fine, almost silky flavour, after which the volcanic mountains’ fiery characteristic soon becomes prevalent, both in taste and chaqi (茶氣, that is tea nature/energy).

Wuyi teas have a two major idiosyncrasies: First, they are plucked only during Spring, and second, they are baked multiple times: a half year after the harvest time, then once again a year later.

The Wuyi Mountains is situated in Fujian Province, China. With it’s more than a thousand-year-old history of teacultivation, and approximate 200 different subgenera of the teaplant, Camelia sinensis, the area is listed as a UNESCO World Heritage Site. The mountain’s vulcanic nature reappears in the character of the tea: fiery, vitalizing ambiance and strong chaqi.

Preparing Instructions:

Quantity: 5-6 gramm per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-3-5-7…seconds
Infusions: 6-8