This very popular tea is both lightly oxidized and roasted to create a fresh floral aroma and pure light taste. The blending of local Anxi tea bushes harvested from high mountain bushes create a slightly sweet flavor that can be infused many times. It is a great choice for those looking for a mild taste with a pleasant fragrance. The name of this tea comes from a popular tale passed on in the oral tradition. It tells of tea bushes growing in the high mountains that were favored for their flavor but very dangerous to pick. The local farmers decided to train monkeys to harvest the tea leaves. Although nimble, the monkeys were not careful pickers and would grab both new and old leaves. The result was a blend of leaves that created a tea with a special character and light flavor known today as Monkey Picked. Though we love the stories and myths that surround Chinese tea culture, we assure you that no monkeys are involved in processing this tea.

You will notice this tea’s plucking standard is a bit coarser and its oxidation a bit lighter than other Anxi wulongs. The relatively mild brew that results is well suited for the green tea drinker who is curious to explore some of the nuance of wulong tea without straying too far from a familiar flavor profile.


Location: Fujian Province
Tea Bush: Tie Guan Yin Bush
Tea Master: Zhang Qing Jian
Harvest Time: April-May
Picking Standard: one slightly opened leaf with three mature leaves

Brewing Guidelines
Teaware: 12 oz. glass, porcelain or yi xing clay pot
Amount: ¾ Tbs of tea leaves
Water: 212°F (boiling) filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 6 infusions.