- Grown at Tanyang Village in Fu’an, Fujian, China
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Harvest Time: March 29, 2016
- 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 Tealicious’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.
Recommend Brewing Guide
| Western Method | Chinese Gongfu Way |
 Teapot: 12oz / 355ml |
Gaiwan: 3.8oz / 110ml |
 185℉ / 85℃ |
185℉ / 85℃ |
| Use 3 Teaspoons / 3 Grams Tea | Use 5 Grams Tea |
 2 - 3 mins |
6 steeps :5s,10s,10s,15s,20s,30s |
| 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.
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.