Monkey Tea is the best Da Hong Pao. Plants of Da Hong Pao usually grew on sheer rocks, so named after monkeys that were trained by tea men to pick leaves. Da Hong Pao only grows in Mount Wuyi, the world nonindustrial double heritage site with unique geomorphic condition. Monkey Tea is selected from mature green leaves of Zhengshan Rock Tea growing at Matou Rock, the core of Three Holes, Two Ravine, and One Rock. It is picked in sunny days, produced through the technology of royal tribute in Song Dynasty, and supervised by Mr. Zhenguo Huang, the founder and father of Chinese Da Hong Pao. It is made by skilled tea masters with more than twenty years experience. After charcoal baking and fermenting for four times, lasting several months, there is only half kilogram tea from more than five kilograms leaves. Its color is bright; its taste is sweet; its scent is fragrant.