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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 TeaVivre’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 is 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.
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:
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.
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.
For more information on the remarkable health benefits of TeaVivre's Black Teas, see our article on Tea Health benefit.
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. The analyse institution is Eurofins, the world leading food and feed testing laboratory group, deploying a comprehensive range of state-of-the-art analytical techniques in order to support its clients' increasingly stringent quality and safety standards.
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.
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 VillageTanyang 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 sq.km., among which tea gardens take up 2.13 sq.km., and forests take up 2.77 sq.km.. 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.
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.
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”.
You may learn more about black tea knowledge from our article:
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I wanted a black tea and have been drinking a lot of Golden Monkey lately, but I wanted something different so I opened my new(-ish) tin of Tan Yang Gong Fu. It was dusty like hay when you shake it out and had a slightly warm hay smell to it. It also stuck together a bit like leaves of hay do. It looked a lot like the Golden Monkey with the curly golden leaf mixed in with darker ones. “Looking good,” I thought to the tea, although the dustiness had surprised me. The liquor is dark red brown and clear and smells faintly malty. Although I used a lot of leaf, the aroma of the tea is still delicate but the flavour is quite direct. There is a hint of malt there, something of molasses and some cherry notes too. It is really smooth and there is greater depth than the Golden Monkey. It’s like the taste and aftertaste sink into your tongue and carry the experience all the way with them. I can actually feel this tea relaxing me, which is surely a good sign. There is a lot going on here and I think I need to drink more just to explore it further. Yes, that’s it. Better add this one to the buying list because I’m sure I shall want to explore it further when the current tin is done. This review was originally published on Steepster by Roughage on January 18, 2014. TeaVivre add this whole review here by getting permission from Roughage.
Stronger brews of this tea have an almost chocolate undertone.
An absolutely beautiful tea to look at, and smooth as can be to drink! Very nice!
Dry leaf smells of dried cherries or raisins. Once brewed there is the aroma of yeasty bread but the taste is light. There is a sweet potato flavor with a touch of lemon. Sweet malt lingering aftertaste. Re-steeps well for a smooth, well-balanced cup, and is delicious with cream.
Mmm, oh my. This is good. I knew the quality would be good, but I didn’t expect to enjoy it this much. The mouthfeel of this is almost syrupy smooth. And speaking of smooth…the taste of this tea! Super smooth. Just a bare hint of astringency so that you know this is tea. And the flavors! Creamy and malty. Not very malty, but discernibly malty and mouthwatering. Faint aftertaste of milk chocolate. All tied together with a sense of savoriness so common in Chinese teas. This review was originally published on Steepster by Mercuryhime in July, 2013. TeaVivre add this whole review here by getting permission from Mercuryhime.
THANK YOU for the amazing generous sample package! I always love Teavivre’s teas, so this will be fantastic. Tan Yang’s are the next tea I HAD to try, thanks to the reviews I’ve seen here on Steepster. The descriptions of Tan Yangs sounded like they’d be my new favorite. I wanted to follow Teavivre’s steep instructions: This means 185 degrees with FOUR teaspoons of tea for 8 ounces with 1-3 minute steeping times. So I used three teaspoons of these lovely mostly golden yellow wirey leaves (which is probably the most leaves I’ve ever used for any tea). First steep // A minute thirty seconds. I let the water cool a while after boiling. Sadly, I have no way to tell what temp my water is. The flavor is divine, but it seems like the water was cooled too long for a black tea. But I will certainly follow Teavivre’s instructions at least for the first batch of leaves since they kindly sent me the samples. This is so good, but I wish I knew why this was called a Tan Yang. I’m going to take a guess that it’s because this tea is from Tanyang Village? It seems like a lighter Yunnan tea. I know Yunnans come from Yunnan. But this is a Fujian tea (and from the few teas I’ve had that I’ve known are from there, they seem like they have charcoal accents.) Anyway, the flavors here: a bit of smoke somehow (is that the Fujian?), sweet potato, honey, molasses… but on a lighter scale, probably because the steep temp is so low. Second steep // Hotter & two minutes. This one had a deeper flavor, but still very similar to the first cup. I must have steeped it just the right way with the increase in time & temp to get it that way. I definitely suggest using three teaspoons for this one since I can see how it would be way too light tasting with only one teaspoon. Very good! Third steep // Just boiled for 4 minutes. Cup number three had a slight flavor that reminded me of what I would call the Fujian flavor: something like charcoal. But it is just enough to be intriguing… not overpowering. The cup color is now a deep red rather than orange. More malty goodness! I always thought that the few Fujian teas I’ve tried were so charcoal-like that they were my least favorites. But I’ve learned that not all Fujian teas are the same. I guess every tea IS my cup of tea! Oh no!
I am thrilled to get to try this tea because all the Gong Fu teas I’ve had from Teavivre have been fantastic. Just having this sample reminds me of all the black teas I need to reorder. The leaves are indeed very fine. Practically none of them are broken, and they are all very narrow and pointed at the end. Each of them seem to be a different shade of chocolate brown and gold. It reminds me of a little bird’s nest as it sits in my infuser while I wait for the water to heat. As they steep, the tea smells deliciously toasted and warm. It’s a very comforting scent. I’m somewhat reminded of cocoa and whole wheat bread. The flavor is even better. I’m getting notes of sweet potato, cocoa, caramel, and malt. I’m catching myself trying my best to drink it even though it’s too hot — it’s like I can’t stop myself. This is the most perfect tea I could have on a wet, cool day here. It’s definitely going to be in my next Teavivre order. This review was originally published on Steepster by Tabby in June, 2013. TeaVivre add this whole review here by getting permission from Tabby.
Fujian black teas are a favorite of mine. This is one very fine tea with a lovely sweet and malty aroma. The tea soup has a very light astringency with a mellow and smooth feel. The malty flavor is dominant with a very sweet, fruity almost raisin-like taste. A very enjoyable cup of tea.
Sipdown, 136. Gongfu today. I think I prefer this one western style. Brewed gongfu it has this kinda funky note going on, especially in the early steepings. I say funky not because it smells bad, but just unexpected for a tan yang, to me. It’s almost floral, and while I love floral-added black teas, I tend to dislike black teas that bring their own florals to the party (like darjeelings). I still got a nice amount of honey and grains, but it wasn’t quite spot on for what I look for in a tan yang. I tend to prefer my black teas western style anyway, so it’s not too big of a deal, though. This review was originally published on Steepster by Dinosara on June 17, 2013. TeaVivre add this whole review here by getting permission from Dinosara.
Excerpt from my Steepster post: Oh, so sweet! So caramel-y! There’s a bit of malt and cocoa as well, but I think it tastes mostly like sugar and caramel. I mentioned yesterday that I don’t like sugar in tea, but what I meant was that I don’t like sugar added to tea. When it is naturally occurring like this, I like it just fine. It has to do with the way added sugar changes the mouthfeel for me. Anyway, first sip gives my sugar-y caramel-y flavouring, and a summerly note of… sip sip grass? GRASS??? o.O Well, that’s new. It’s not in overwhelming amounts, though, (like what happens with most Darjeelings for me) so it doesn’t become unpleasant. Underneath that, and especially at the moment just before I swallow is the very important grain-y note. An awesome Fujian would only be half as awesome without that note. There is only one type of tea in which a good strong note of grain is more important, and that’s in Keemuns. Still, like with all the notes in here, it’s fairly calm and civilized and to my surprise I find I quite enjoy that. I mean, I love that the Te Ji tastes so riotously wild sometimes, but I’m getting older and slower, and sometimes it’s better with a tea that matches. Read the whole post here: http://steepster.com/Angrboda/posts/172228
Reply: We're sorry that we don't have organic Tan Yang Gong Fu at present, but we will try to find its organic tea and offer it to you. Besides, we have other kinds of organic black tea available for purchase, you may have try: Organic Superfine Keemun Fragrant Black Tea.
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