Golden Monkey (Jin Hou) is a Chinese black tea style with roots in Panyang, Fujian Province, where it was developed roughly 300 years ago. It's defined by a specific harvest approach — bud and first leaf only — and full oxidation that produces the signature golden tips scattered through the dry leaf. The resulting tea is sweeter and more delicate than most black teas, with a characteristic softness that makes it hard to overbrew.
Our lot takes a different geographic path. It grows on terraced gardens in CangYuan Township in the far southwest corner of Yunnan Province, about a mile's walk from the Myanmar border, at elevations between 600 and 1,500 meters. High altitude slows leaf development and concentrates flavor. The combination of that Yunnan terroir with the Fujian-style processing method produces something that's hard to place on a map — which is exactly what makes it interesting.
How to brew Golden Monkey
Use 3 teaspoons (3g) of leaf per 8-ounce cup. Water at 210°F (a full boil is fine). Steep for 3 minutes 45 seconds. Rinse the leaves briefly first if you like — a 30-second rinse opens them up and smooths the first infusion. Then steep two or three more times, adding about a minute each round. Melissa found she was getting twice the steeps out of this tea compared to others. That math changes the value calculation considerably.
This tea is fully USDA certified organic. We source it directly through a worker-owned cooperative in Yunnan, the same long-term relationship that drives how we source across the catalog.
Frequently asked questions
What does Golden Monkey taste like?
Sweet and fruity with a soft mouthfeel and very low astringency. Damian tasted "aromas of jasmine and subtle melon and a pronounced orange pekoe flavor." Kathryn put it simply: "layers of flavor are divine." It's not a bold or punishing tea — it's complex in a quiet, approachable way.
Is this a good everyday black tea?
Yes, and that's what a lot of our customers use it for. Lindsey calls it her "go-to black tea for everyday use." Suzanne says it gets her started every morning. It's not so delicate that it disappears, and not so assertive that it demands your full attention.
Will it get bitter if I oversteep it?
Rarely. Yamaoka accidentally left the leaves too long and reported it wasn't bitter at all. Nichola deliberately steeps hard — "I love a very strong cup" — and found this tea held up without turning harsh. The fully oxidized bud-and-first-leaf construction is part of why: there's less of the tannin load that makes cheaper black teas punishing when overbrewed.
How much caffeine is in Golden Monkey?
Roughly 50mg per 8-ounce cup — consistent with our other black teas. That's less than most brewed coffee and enough for a clear, calm morning. Bouressaphil replaced their morning coffee with Golden Monkey and Shou Pu'er; Thomas noticed a "calming effect I didn't know was possible."
How many times can I steep the leaves?
Two to four infusions is the typical range. Add about a minute to each subsequent steep. The first steep is the sweetest; later infusions get more mineral and a bit earthier. Some customers stretch to five.
What's the difference between Golden Monkey and Yunnan Black?
Both come from Yunnan. Yunnan Black (Dianhong) is fuller-bodied with hay, dried fruit, and earthiness. Golden Monkey is more delicate — sweeter, lighter, with less of that characteristic Yunnan robustness. If you want a bold morning tea, Yunnan Black. If you want something complex but gentle, Golden Monkey.
