Superfine Tan Yang Gong Fu Black Tea


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Our Tan Yang Gong Fu comes from the origin of Tan Yang Gong Fu tea: Tanyang Village in Fu’an, Fujian. The quality of this tea is Superfine, the best level of Tan Yang Gong Fu. The leaf is covered with distinct golden pekoe. Aroma is full and strong while without any foreign flavor. The liquid is bright and red, with plenty tastes and obvious sweet potato fragrance. It has sweet aftertaste and strong effect of secreting saliva.

  • Grown at Tanyang Village (坦洋村) in Fu’an, Fujian, China
  • Tea buds with pure leaves
  • Dry tea leaves are covered with golden pekoe, bright and glossy
  • Bright red and clean tea liquor when brewed
  • It presents slight aroma of sweet potato when brewed; tastes smooth and mellow with sweet aftertaste.
  • Low caffeine (less than 10% of a cup of coffee)

Being the first one among Fujian’s three best Gong Fu Black Teas (Bai Lin Gong Fu, Zheng He Gong Fu, Tan Yang Gong Fu), Tan Yang Gong Fu Black Tea has tight and thin leaves, looks glossy, which could be seen from PureTea’s product photo. When looking at this tea, the golden pekoe is particularly eye-catching, strongly connected to its high quality. Under the effect of photosynthesis, fresh buds contain the largest amount of beneficial substances than other parts. Moreover, the traditional making method of black tea has retained the nutrition in the most volume.

Black tea renowned with it red leaves and red liquid. The liquid of Tan Yang Gong Fu is bright red, and clean, which brings you a feeling of pureness. The flavor will vary based on different amount of teas and time of infusion. If using gai wan to brew in traditional Chinese way (Recommend Brewing Guide), you will sense the sweet and mellow flavor, and feel a quick sweet aftertaste in your throat. The aroma of Tan Yang Gong Fu will float around you for a long time. The longer you brew, the stronger and mellower the flavor will be.

Certificate of Analyze by Eurofins

  • Certificate No.: AR-14-SU-014866-01
Our Tan Yang Gong Fu Black Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.

Recommend Brewing Guide:
Western Method Chinese Gongfu Way
Teapot: 17oz / 500ml Gaiwan: 3oz / 85ml
194℉ / 90℃ 185℉ / 85℃
Use 2 Tablespoons / 6 Grams Tea Use 5 Grams Tea
1 - 3 mins 5 steeps : 20s,20s,25s,35s,60s
Teapot may be your choice Gaiwan may be your choice
Rinsing time is around 5 seconds

Good tea requires excellent craftsmanship. The making process of Tan Yang Gong Fu includes picking, withering, rolling, fermentation, drying and refining.

To make qualified Tan Yang Gong Fu, the picking of fresh tea leaves should meet the requirement of one bud with the pure leaves. After withering and rolling, it comes to the significant process of making black tea – fermentation. This process lets polyphenol fully oxidized, which forms the feature of black tea’s flavor and aroma. Temperature during fermentation should be controlled between 22℃ to 24℃, while humidity should be above 80%. The complete process of fermentation will last for 2 to 3 hours. After fermented, the tea needs to be dried in order to stop it from continuing fermentation and remove water.

Brief health info

Black teas contain antioxidants, which help in the prevention of some cancers and help reduce the affects of aging that is caused by free radicals.  They can also reduce the risk of strokes and heart attacks due to natural chemicals that reduce cholesterol.

About Tea Tree Species - Tanyang Cai Cha

tanyang tea species
Tanyang Cai Cha is sexuality, shrub, and medium leaf. With a long history of planting, it origins in Tanyang Village, in Fu’an, Fujian Province, and mainly distributes in west Fujian. After 1950s, Sichuan, Jiangsu, Hubei and Hunan have imported this species for large area planting.

Features: medium height plant, dense branches; oval or elliptic leaf, green or dark green color. The leaf surface is in slightly swelled shape. Edge of the leaf presents a plain or slight bended shape. The blade is flat and gets gradually sharper to the tip. Leaf dent is dull and thick. Its texture is thick but crispy.

Optimum Planting Area: tea planting area in east Fujian.

The bud and leaf of Tanyang Cai Cha is fertile, and able to remain fresh after long time. The produce of one bud and three leaves’ kind reaches its peak in middle April. This kind is suitable for making green tea and black tea of good quality. If it is used to produce Gong Fu Black tea, the appearance of dry tea will look tight and slim, meanwhile dark and glossy. Its aroma will smell fresh and clean. The liquid will taste mellow and sweet. Therefore the Tanyang Cai Cha is a main material for making Tan Yang Gong Fu. This species has strong ability of resisting drought and cold.

Where Is Our Superfine Tan Yang Gong Fu Black Tea Produced

Map of Guangdong province

Geography Features of Tanyang Village and Baiyun Mountain

Fu’an City locates on the northeast coastline of Fujian, at 26°41′N to 27°24′N, and 119°23′E to 119°51′E. it covers an area of 1880 square kilometers. This area belongs to subtropical maritime and monsoon climate. In 2001, Fu’an was named as “Home of Chinese Tea” due to the 200 square kilometers and the famous Tan Yang Gong Fu Black Tea it owns.

The Tanyang Village

Tanyang Village lies in the west in Shekou Town in Fu’an, Fujian. The Baiyun Mountain stands on the west of the village. It is the origin of Tan Yang Gong Fu. The village covers an area of 6.75, among which tea gardens take up 2.13, and forests take up 2.77 Forest acreage here reaches to 74.5%. Tanyang was a small unknown village in Baiyun Mountain at first. Yet when time goes to the first year of Xianfeng in Qing Dynasty, it began to plant Tan Yang Gong Fu black tea which was well-known afterwards. The name of the village was then renowned in the country.

Tan Yang Gong Fu

Baiyun Mountain lies in the southwest of Fu’an City. The mountain peak is surrounded by white clouds. That’s why it is called Bai Yun (白云, means white cloud). It’s a national scenic spot, and is the highest mountain in Fu’an with the altitude of 1448.7 meters. Standing on the top the Baiyun Mountain, you will get every view in 150 km in your eyes.

History and legend

There was a story, saying that in the first year of Xianfeng in Qing Dynasty, a tea merchant in Tanyang named Hu went out of the village for business. On his way to his destiny, he met a man from Jianning, who was very sick because of dysentery. As soon as Hu knew this, he took out his Tanyang tea, and mixed some ginger and red sugar in the liquid. Then he took the tea to the man. After drinking the tea, the man got better and soon recovered. Being thinking of returning Hu, he became sworn brother with Hu, and taught Hu his secret method of making black tea. After came home, Hu used the local Tanyang tea as material. With the secret method he learnt from his brother, he made out a tea of extraordinary quality. It was also highly praised by people who drank it. Since it uses the local Tanyang tea as material, and requires a lot of time (in Chinese: 工夫, gong fu) during the complicate making process, Hu named the tea as “Tan Yang Gong Fu”.

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