Golden Monkey vs Keemun

Golden Monkey

Golden Monkey is a tippy black tea from Fujian, named for the curled, pale-gold appearance of its leaves and buds. The cup is rich and chocolaty: cocoa and roasted nut notes over a honeyed, malty base with a smooth, rounded body. Despite its depth it stays sweet and low in bitterness, and the cocoa character makes it a favorite for drinkers who find Assam too brisk. It is forgiving to brew and holds up well across a range of steeping strengths.

Keemun

Keemun is China's most famous black tea, from Qimen county in Anhui. The cup is smooth and refined: cocoa and dark stone fruit up front, a hint of orchid florals, and a long, sweet finish with gentle smoke. It is lighter in body than Assam but more aromatic, and it forms the base of traditional English Breakfast blends.

Golden Monkey

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Keemun

Water temperature

90–95°C

Leaf to water

3g / 250ml

Steep time

3–4 min

Re-steep

1–2 times

Golden Monkey

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Keemun

Medium caffeine — roughly 35–60 mg per brewed serving

A moderate, steady lift without an intense spike.

Golden Monkey

China · Fujian

Golden Monkey is produced in Fujian, often from the same broad region as other famous Min Hong teas.

Keemun

China · Anhui

Qimen county in southern Anhui has produced Keemun since the 1870s.