Bon The Place
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I used 1 and 1/2 spoons of dry leaf for my thermos.
Aroma is sweet. Light roasted notes; almost bitter. Jasmine-like flavour hints on each sip. Smooth mouth-feel. Sweetness in taste on the finish. Very strong vegetal aftertaste.
Preparation
My favorite all-around tea so far. Not perfect (I don’t think that’s possible) but I had to give it a perfect rating. To me, this is to tea as Fuller’s London Pride is to beer. It’s the kind of tea I can drink any time of day or night and it’s always refreshing.
For all my teas I must admit I use a metal strainer, but not the ball type. It’s one that fits perfectly on top of my 2 cup teacup, so the leaves have some room to open and do their thing. So yes, that applies for this one.
Lots and lots of sweetness to this. Honey notes dominate at first sip. A lovely bit of grassiness when all that calms down, and a faint touch of smokiness too. I don’t get any of the pepper notes that some Yunnans have.
Really just a wonderful cup of tea that’s complex but not distractingly so.
Preparation
It took me a loooooong time to like this tea. I was naive. I didn’t understand why it wasn’t bold and bitter and kick-your-teeth-in strong, no matter how long I steeped it. Needless to say, now that I’m firmly ensconced in the world of loose leaf tea, I can sit back and appreciate it, and it’s very pleasing indeed.
The main thing that turned me off of it initially was an overpowering muskiness. It reminded me of years of half-remembered colognes. Quite odd and disarming.
Now I like it as I realize that aspect is mostly in the aroma. The flavor is predominantly plum or fig with a strong taste of peaches lingering on the tip of the tongue. And it’s very, very malty.
I don’t think this one holds up too well to multiple infusions. Strange, because I’d assume it would, given the (apparent) quality of the leaves and the fact that they’re almost all gold in color. There are other factors. I’m sure. I’m still naive. But I like this Golden Monkey.