جولدن مونكي العضوي

The sweetness surprised me at first—that honey and caramel comes through even before I add anything, and it lingers nicely on the tongue with a faint peppery kick. The dry leaves smell like baked apricots, and the liquor turns a deep amber that's almost too pretty to drink.

Steeped it for three minutes and got this deep, malty cup with a honeyed finish that lingers just right. The caramel and apricot notes come through naturally, not at all artificial. Perfect afternoon pick-me-up.

The dry leaves smell like caramel and dark cocoa, and that carries right into the cup with a smooth, earthy finish. I've been brewing it gongfu style and the honeyed apricot note keeps showing up steep after steep.