White Monkey – Green Tea
Come take a look! This remarkable tea is among the best that Chinese teas have to offer. It's harvested in the Taimu Mountains, which rise above the East China Sea. Because it grows on treacherous rocky slopes, it is said it's harvested by trained monkeys. Or maybe it's named after the soft monkey fur it resembles. Either way, its delicate sweetness and subtle floral notes will charm you.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 22. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 22. 10. | 4,90 € |
Ingredients
100 % Green tea White MonkeyBrew & Taste
One of the best green teas has a light green to slightly yellow infusion. Its aroma is delicate, exceptionally pure. The flavor is consistent, slightly sweet, with clearly discernible traces of flowers and an exceptional depth. White Monkey is pure, well-balanced and pleasantly sweet.
We recommend trying this loose-leaf tea as an iced tea as well. You'll appreciate its refreshing properties and enchanting taste.
Origins
White Monkey tea can also be found on the market under the names Bai Hou, Pai-chou or Baimao Hou. They are always unique, hand-picked leaves of the Chinese tea tree, which grows on the steep slopes of China's Taimu mountains. According to legend, it was collected by specially trained monkeys because the path to the tea trees was very dangerous. Another legend says the White Monkey is named after the monkeys' fine fur or the shape of their paws, while another attributes the name to the general popularity of monkeys in China. Either way, it is a tea of outstanding qualities and extraordinary popularity. It is one of the world's most renowned teas, which is also the reason for its high price.
The aroma and flavor of this extraordinary tea can be attributed to the high mountain climate, soil conditions and sunshine, as well as to the very careful harvesting and literally gentle handling during production. The cultivation and harvesting of tea plants is generally the work of small family farms where the art of tea processing is handed down from generation to generation. The best quality leaves are harvested in late March and early April. The very young, downy shoots are picked by hand very early in the morning. They have to be processed the same day, so the farmers' 'shift' is up to 18 hours at this time. They must be worked quickly to avoid oxidation, yet gently to avoid damaging the leaves. Steaming and drying ensure that they retain their typical aroma and flavor and do not lose their valuable antioxidants.
Benefits of ingredients:
Tea packaging preview
We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.
Preparation
70-80 °C
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2-3 minutes
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1 teaspoon for 150-200 ml
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Instructions for preparation
Pour 150-200ml of boiled water (70-80°C) per 1 teaspoon of tea.
When brewing in a teapot add 1 extra teaspoon.
Covered, let steep for 2-3 minutes, then remove the strainer.
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