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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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First, the burnt orange color of the leaves contrasts beautifully with the green leaves, very appealing and fresh. The taste is very pleasant, a subtle hint of yams and a light earthy tone. I enjoy this tea because of its refreshingly smooth flavor and it is my favorite so far.
Definitely an interesting tea with a lot of flavor profiles. I taste sweet potatoes and something nutty. Slightly astringent. Really enjoyable.
In my experience one of the finest Gong Fu black teas TeaVivre offer. Excellent at that price point- I recommend not going beyond 2.30' for first steeps.
When I had my first cup of this tea, I had a hard time distinguishing the notes, but was able to pick up some grainy and peach notes. It was also very smooth. This morning, however, it was like the best of the chocolate-y teas and the sweet potato teas came together into one amazing tea. So good! I would definitely recommend this one! Yum!
So sweet and rich and almost caramelly. I get why everyone compares this one to roasted sweet potatoes, too. I like this a lot. I will definitely purchase some next time I make a TeaVivre order!
I received this tea as a free sample with one of my orders. Much like the Bailin Gongfu tea, I decided to follow Teavivre's recommendation of using lower temperature 194 degrees Fahrenheit water instead of boiling water. The dry leaves smell of cherry, caramel, and chocolate. I also noticed a lot of downy hair on the leaves, similar to what one finds on silver needle or other tippy, bud-heavy teas. The infusion both looks and smells like rich sweet chocolate. The taste is incredibly nuanced and complex. It starts off chocolatey, much like its appearance and scent, but then quickly cycles through hazelnut and black cherry, all very sweet. There is a slight earthy, leathery taste that comes and goes as well. It far exceeds the standard that was set by Golden Monkey when I first started to try Fujian black tea. The second steeping incorporates lighter honey and breadlike notes into the flavor. The third steeping has a sort of compressed, sweet taste to it, the kind better suited to sipping and savoring versus quickly drinking. Some of the leathery notes start to surface again as well when it is swished around the mouth, as do some starchier ones reminiscent of baked potato. It may truly be the finest Fujian black tea I have had so far.
I got this wonderful tea as part of a sample pack. I could drink this tea everyday - a lovely honey taste with a hint of plum is what greeted my palate which belied the tea's sweet potato, earthy aroma, yet there was enough depth to the tea to let you know it was still a black tea. It was light, yet full bodied and full of flavour. I'm so glad I found this tea and this company.
I got this as part of my giveaway sampler. It smells fantastic. There is mostly honey, with hints of yams. The flavour is malty cocoa with some molasses. Great as a morning tea.
Brewed, it smells quite bready and similar to pastry. That’s not something I’ve really encountered before. There’s also light bread and honey. My first impression after tasting is that this reminds me quite a bit of white tea! Mixed with black tea, of course. There’s a prominent hay note and the texture is rather light. Then there’s a lovely creaminess that conjures up visions of croissants. Mmm… I found myself wishing for just a touch more honey to compliment the lovely pastry aspect. Adding a tiny bit of sugar just pushes it completely over the edge… Luckily I’m in an indulgent mood. ;) I am so in love with this tea! The only (small) complaint I have is that it is quite astringent in comparison to most teas I’ve had. But a small price to pay for such a delicious croissant tea!
Southern California summers (which are 9 months long if we’re lucky enough to get a “winter” that seems more like a rainy mild fall to most folks from elsewhere) are enough to kill off any avid black tea drinkers desire to live. It’s hot. I know that many in warm climes there are cultures that thrive on hot tea, but at this, sometimes I’m a failure. The black teas just seems too…..too cloying. (that’s kind of like a granny word, isn’t it? :) ) Too heavy. Too much. I recently fell in love with Teavivre’s Bailin Gong Fu and knew it would be a short lived love affair, with the scalding desert winds only a month away…. Oh Superfine Tan Yang Gong Fu by Teavivre, you are the most welcomed cousin of my cold weather friend!! I am sitting here with a cup, and like so many other reviewers, I looked down and there is nary a drop left…. this is an extraordinarily wonderful tea that takes the gorgeous flavor profile of Gong Fu teas and “summer-izes” it without compromise. The mouthfeel is lighter, the flavors of yam, grains and malt are less intense….and there is a summery note of warmed alfalfa here that rounds out the flavors to make a light but completely fulfilling mouthful of tea. If you are ordering from Teavivre this summer, ask for a sample of this…. the hot, heavy, scorching days of summer shall not conquer my desire for gong fu teas, even during teatime with my outdoor cats. The word Superfine says it all!
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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