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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.
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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Fuzzy, fuzzy golden tips are one of my favorite features in a black tea, so I was thrilled as soon as I opened this sample packet and saw the amount of down in there. The leaves initially smelled just a bit chocolatey. The tea was medium-bodied, smooth, and had lovely presence and good tea taste, honey and smooth, smooth wood-y and incredibly soothing with a taste similar to light caramel at the end of the sip. The second western steep was sweeter, more emphasis on the sugar and caramel, and also very pleasant.
Nice aromas from dry leaf to cup: sweet to bittersweet, tones of honey and wood, later nuts and chestnut. Remarkably honey-like but for me a little bit too sharp. Long, bitter aftertaste. Nice tea for everyday drinking, I'd say.
I love this tea - it's nicely sweet and has a gorgeous warm taste and scent like toasted cereal grains.
This is a very refined black tea with light body. The scent is honey and sweet potato and the tea is somewhat light in color. A grainy or light malt flavor is also present. All in all this is a subtle, nice tea for afternoons and for sipping with tidbits. I take my tea plain. I suppose you could add sugar but it is sweet enough as is, and I think adding milk would be too much for it. It is smooth enough not to need it anyway.
This tea is incredible. First, the buds and leaves are immaculate - they are so soft and delicate, it reminds me of Biluo Chun. Very, very soft to the touch. The aroma is a very balanced, it is not too sweet but also not too woodsy. I get a very pleasant note of rye bread - this is one of my favorite aspects about this tea. This peculiar note is very invigorating and cleansing, and is apparent in the aftertaste. The crafting of this tea is impressive. The quality in the cup is superb and it has a very unique quality to it not found in most black teas. I am so glad I bought this tea!
This is such a tasteful brew. I've been craving some gold buds lately, and this hit the spot. I opened the packed to reveal small fuzzy curls of ebony and gold. This dry leaf had a soft aroma of a bakery. I placed them inside my wamed gaiwan and gave them a sniff. The bakery scent deepened into a pastry aroma with sweet raisins. I brewed these treasures up gongfu to get the full flavor. The initial sip was deep and bold. The flavor was of a strong malt and redwood. I could hint at a sweetness of salted caramel. The flavor then broadened to a baked bread aftertaste. I really enjoyed this brew, and it was perfect for a rainy day like today.
This is a very high quality Gong Fu tea. I find it more sophisticated comparing to Bailin Gong Fu, my old-time favorite. I would recommend this tea to anyone without a doubt. Brewing is a bit tricky if you want to get the full flavor from it. I suggest that you try different amounts and steeping times, taking package instructions as a starting point and maybe adding 1-2 minutes. I'm looking forward to get more of this tea after 2015 harvest.
Thanks again for the samples, Teavivre! I must admit I thought this was the other Tan Yang when I asked to sample it, but that one is missing from Teavivre.com now. I remembered it from a past visit to the site, so then I didn't realize it was missing now. I have tried this one before, but at least it was another harvest. This harvest calls for two tablespoons, at 194 degrees for 17 ounces with 1-3 minute steep times. I went with three teaspoons. I love the fuzzy dark gold leaves with hints of black and a sweet potato fragrance - that's always promising. The color of the cup is actually surprisingly dark for such a golden leaf - the color of the brew is slightly lighter than a cup of coffee. The flavor kind of reminds me of an assam, almost brassy with hints of smoky or tobacco notes. Hints of tomato, sweet potato, honey, molasses. Sweet but with more bite than I expect from such a golden leaf. The second steep is more like chocolate, again surprisingly dark for such light leafed tea. I probably could have used two teaspoons rather than three and had a delicious cup anyway. Steep #1 // 3 tsps. // 15 minutes after boiling // 2 minute steep Steep #2 // 8 min after boiling // 3 min Harvest: March 25, 2014
This is excellent tea. There are strong notes that can be described as either chocolate or cocoa, backed by notes of caramel and baked bread. I only brewed this western style so I didn't get the full taste but it is really good. I definitely want more of this delicious tea.
A very rich black tea with a dark liquor and the flavour of malt sugar and grilled yams, this is a pleasure to drink. I particularly enjoy it as an after dinner tea, as it cleans the palate remarkably, leaving a lingering sweet aftertaste like a memory of a sweet dream upon awaking.
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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