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