This is a long-overdue tasting note for Golden Monkey, which I purchased on my first visit to the delightful Harney tearoom in Soho.
The first couple of times I tried this one, I felt like I didn’t “get it.” I picked up on a mild sweet-potato note, but that was about it. No caramel, no richness. Then one day at the office, I brewed a big travel mug of Golden Monkey. I used a generous amount of dry leaf and the water that came out of the Keurig coffeemaker. Much better — lots more flavor, and even some of that elusive caramel, revealed itself!
My lessons from this experience: For my taste, this tea should be measured generously and brewed at about 192 degrees F, which is the water temperature produced by the Keurig machine (thank you, Google!). And let it enjoy a longish bath in the hot water.
