WHAT IS TAN YANG GONG FU?
Tan Yang Gong Fu, one of three famous Fujian Black Tea, is originally produced in Tan Yang Village located in Fu’an of China’s Fujian Province. Now it’s also widely grown in Mu Yang and the north region of Ping Nan.
According to legend, as early as in Xianfeng and Tongzhi period of the Qing Dynasty there was a person named Hu Fu Jin in Tan Yang village, who innovatively made the Tan Yang Gongfu black tea, and soon the tea was exported to Europe. In 1915, Tan Yang Gong Fu tea was awarded the Golden Medal in Panama International Exposition.
HARVEST PROCESS
The picking standard of Tanyang Gongfu is one bud with 1-2 tender leaves, only super fine buds are picked. The picked raw tea leaves are strictly screened by hand. It’s really a time consuming work, and the annual production is very limited. Tanyang Gongfu black tea has tight and thin leaves, looks glossy, the golden pekoe is particularly eye-catching, strongly connected to its high quality. Due to the photosynthesis, fresh buds contain much more beneficial substances. Moreover, the traditional making method helps retain the nutrition in the most extent.
TIPS FOR BREWING
When brewed Tan Yang Gong Fu tea is bright red, and clean, which brings you a feeling of pureness. If using gaiwan (Bowl) to brew in Chinese traditional way, you will be able to enjoy the sweetness and mellow flavor, and feel a quick sweet aftertaste in your throat.
