The varietal that makes Green Monkey is a slow growing, prized bush that grows at higher elevations. Locally known as “Monkey” tea. Grown at an elevation of 800 meters, the leaf is processed to the point where the natural aromas and tastes are preserved and readied for consumption. The natural strength of the varietal comes through as a result in its taste. It is strong! The leaf is loosely rolled and shows a rich-green coloration. It is wok-fired in the San Bei Xiang style of Fujian Province which gives the leaves variations in color and toasty aromas. Tea leaves are skillfully coiled into spiral bobbles. Colour of the leaves is saturated green with high rate of white downy tips, as the word "Mao" (downy) in the chinese name of the tea suggests. As it is a comparatively slow growing leaf and its complex flavors are easily lost in the processing of the leaves, its availability is now limited. The leaf is processed only to the point where the natural aromas and tastes are preserved - thus its class as a "fresh" tea. This tea was harvested April 4th making it a pre-Qing Ming tea. The leaves were harvested outside the boundaries of the farm. It is processed using the San Bei Xiang pan-firing method to local customs for appearance, aroma and flavor profile. We found this lot had a "bright" green taste, fresh and enlivening to the palate. The leaf is loosely rolled and shows a rich-green coloration. Green Monkey is made using the varietal, Mei Zhan, a slow growing, locally treasured tea bush offering deep, rich flavors.  Mei Zhan prefers the higher elevations of Fujian Province where temperatures rise and fall developing compact, dense buds and leaves. Locally known as "Monkey" tea, this green "fresh tea" is grown wild (no rows, no cultivation) and made to local custom with skillful processing of the leaf. This hand-rolled Green Long Leaf Tea contains plenty of Silver Needles for a fresh bouquet, honey-colored infusion and exquisite flavor.