Red (Black) TeaGuide
Golden Monkey Tea: The Tippy Red (Black) Tea With a Playful Name
Golden Monkey (Jin Hou, 金猴) is a Chinese red tea (hong cha), what the West calls black tea, made from young buds and leaves covered in golden down and twisted into curls that are said to look like monkey paws. It's best known from Fujian, though Yunnan makes versions too. It tastes sweet, malty and smooth, with honey, cocoa and sometimes a hint of stone fruit, and almost no bitterness. Brew it at 90–95 °C, gongfu or in a mug. It's one of the easiest and most rewarding Chinese red teas for beginners.
I'll be honest: I bought my first Golden Monkey for its name. It sounded like a gimmick, and I half expected a flavoured tea. What I got was a bag of beautiful twisted leaves with bright golden tips, and a cup that tasted of honey and dark chocolate with no edge at all. On winter afternoons, when I want something comforting and don't feel like thinking, it's one of my go-to teas.
Where it comes from#
Golden Monkey is most often associated with northeastern Fujian, a region with a long history of red tea, near the classic homes of Tan Yang and other Fujian red teas. Yunnan also produces a Golden Monkey in the Dian Hong style, often maltier and bolder. The name is more a style than a strict place of origin, so the label should tell you where yours was made.
The name has two explanations, both about the leaves: the dark, twisted curls with golden tips look like little monkey paws, and, some say, the golden down looks like a monkey's fur.
What it tastes like#
| Dry leaf | Twisted dark curls with bright golden tips |
| Liquor | Bright copper-red, clear |
| Aroma | Honey, malt, cocoa, sometimes a floral note |
| Taste | Sweet, smooth, malty; stone fruit in the best ones |
| Bitterness | Very low |
| Finish | Honeyed, gentle |
Bud-heavy teas carry plenty of caffeine: see caffeine in tea.
Golden Monkey vs other Chinese red teas#
| Golden Monkey | Dian Hong | Jin Jun Mei | Keemun | |
|---|---|---|---|---|
| Region | Fujian (also Yunnan) | Yunnan | Wuyi, Fujian | Anhui |
| Leaf | Twisted curls, golden tips | Big golden buds and leaves | Tiny buds only | Thin, tight, dark |
| Taste | Honey, cocoa, malt | Malt, honey, sweet potato | Honey, flowers, sweet potato; delicate | Orchid, plum, a winey note |
| Body | Medium | Full | Light to medium | Medium |
How to brew Golden Monkey#
| Method | Leaf | Water | Time |
|---|---|---|---|
| Gongfu | 2–4 g per 100 ml | 90–95 °C, no rinse | 5–10 s, +5 s; about 7 steeps (best 10–14) |
| Mug | 2–3 g per 300 ml | 90–95 °C | 2–3 min, re-steep |
| Cold brew | 6–8 g per litre | Cold | 8–12 h in the fridge |
No rinse is needed. Golden Monkey is forgiving, but boiling water and long steeps can make it drying.
My session: gongfu#
5 g in a 100 ml gaiwan, 92 °C.
Steep 1 (8 s). Bright copper. Honey and cocoa, very smooth.
Steep 2 (12 s). Fuller, malt and a hint of apricot.
Steep 4 (20 s). Softer, still sweet, a little woody.
Steep 7 (45 s). Light honey water. Done.
With milk?#
Golden Monkey is excellent plain. But if you're used to a milky breakfast tea, a strong mug with a splash of milk works well: the malt and cocoa hold up. Try it plain first. More in tea for coffee drinkers.
How to choose good Golden Monkey#
- Lots of golden tips and whole, evenly twisted leaves.
- Few broken pieces or dust.
- A sweet, honeyed, chocolatey smell.
- A clear origin: Fujian or Yunnan, and the harvest year.
- No added flavouring: real Golden Monkey is naturally sweet.
Storage#
Tight, opaque container, cool and dark. Red tea keeps well, up to about three years. See how to store tea.
Myths#
"It's flavoured." The honey and cocoa notes are natural.
"Monkeys pick it." That legend belongs to Wuyi rock tea; the name here is about the leaf shape.
"Black tea is always bitter." Golden Monkey is one of the least bitter teas you'll find.
My honest take#
If someone tells me they only drink black tea with milk and sugar, Golden Monkey is the tea I pour them plain. It's sweet, smooth and chocolatey enough to change their mind, and simple enough to brew in any mug.
The bottom line#
Golden Monkey is a tippy Chinese red tea, best known from Fujian, with honey, malt and cocoa notes and very little bitterness. Brew it at 90–95 °C with short steeps, or in a mug. More in my Chinese red tea guide.
Steep timer
2–4 g per 100 ml80–95 °CNo rinseUp to 10 steeps
Questions people ask
What is Golden Monkey tea?
A Chinese red (black) tea made from golden, downy buds and young leaves twisted into curls.
Why is it called Golden Monkey?
The twisted, golden-tipped leaves are said to look like monkey paws.
What does Golden Monkey taste like?
Sweet and smooth: honey, malt and cocoa, with very little bitterness.
How do you brew Golden Monkey?
90–95 °C; 2–4 g per 100 ml gongfu with short steeps, or 2–3 g per mug for 2–3 minutes.
Is Golden Monkey good for beginners?
Yes, it's one of the most approachable Chinese red teas.