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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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The 2017 harvest is very different from the 2016 harvest of Teavivre's Tan Yang GongFu Black Tea. This year's harvest doesn't have th chocolate but it has fruits (a lot of orange), some black tea floweriness and roasted caramel sweetness. It is very sweet, fruity but still very rich tea that is very complex and enjoyable to drink at the same time. It builds up in the throat and after a session you will still taste this tea for quite a long time. The aftertase is very pleasant and underlines the quality.
Delicious. Sweetish, but of a different compared to the sweetness of other black teas, with a slight smokiness. Thoroughly impressed.
It is an interesting black tea. Fancy. Has great looks and great aroma. Tastes bitter (but that is norm for black teas, I reckon). It was just a sample. Though, I prefer pu-erh teas, which you can find quite a few on this website.
The has strong flavour and aroma of dark chocolate and malt. It is very sweet and has along lingering aftertaste with no bitterness at all. One of the best black teas I have tasted this far. I used 7g of tea in a 130ml Gaiwan. the first four or five infusiosn were flash infusions before I started to add some time.
Tea is delicious, as well as anyone here on this site, thank you!
First thing I do with a new tea I;v ordered for first time - open and smell. woody sweet. Brew- aroma was still a womderful warm woody sweet smell. The taste- each sip better. Love this tea!
(Review originally posted on Steepster: username KiwiDelight) Prepared 3.7g in a ceramic gaiwan. I gave the leaf a flash rinse to get it going. Steeping times: 10, 12, 15, 18, 20, 30, 45; 2 minutes, 4, 9, 20. A hongcha with great aromas? Check! When I smell the leaf in the packet – wow! – was it super chocolate-like. Letting the leaf sit in the pre-heated gaiwan brought out gingerbread and tomato sauce notes as well as chocolate. The wet leaf smells of cinnamon, nutmeg, and a little bit of fudge. The liquor is orange-colored, clear, clean-tasting, and medium-bodied. The first cup is light with malt with some sweet potato. From the second cup and onward (till the last), the malt has disappeared, and the sweet potato note is stronger. I also taste cinnamon and chocolate. They don’t pop out as much, but they are present. There is a consistent caramel aftertaste. The texture is smooth. As the description on the website says, this hongcha tastes – and feels, I’d say – “sweet and mellow.” I especially this recommend this to hongcha lovers. Get a look at that leaf!
Comparing to Bailin Gong Fu, Tan Yang is more sophisticated and complex in taste. To get full appreciation, large amount of Tan Yang leafs should be used per steep. Do not over steep, though, as it will become bitter. Overall excellent tea!
A delicate black tea. In the first infusion, there is pleasant bitterness and nice fragrant aftertaste. In following infusion the honey-like sweetness will become strong. Worth trying.
Reply: For Superfine Tan Yang Gong Fu Black Tea is tender and full of tea buds and pekoe, so we tried several times and decide the suitable temperature. Of course, you can adjust the temperature based on your taste.
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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