Tan Yang Gong Fu

Tan Yang Gong Fu is one of the three major types of Gong Fu black tea from Fujian and has the longest history. This tea evolved from Xiao zhong Hong Cha and is named after its meticulous production process, which involves tightly rolling the leaves while keeping them intact. The production is labor-intensive, with many steps involved.

Today, there are various tea varieties used to make Tan Yang Gong Fu. In addition to the local "Tan Yang Cai" variety, a notable and more recent cultivar is the Jin Mudan (Golden Peony).

Authentic Tan Yang Gong Fu is known for its rich and robust flavor. The tea liquor is bright and clear with a red hue, offering delicate, lingering hints of osmanthus fragrance. Its taste is fresh, sweet, and mellow, with a smooth, soft texture and a distinctive flavor.

This batch of Tan Yang Gong Fu is particularly flowery, dry leaves with aromas resembling deep red to purple flowers such as dry red roses, purple iris, peony, and purple lotus. There is also a roasted sweet potato fragrance. The tea liquor is medium-bodied and smooth, with a crisp texture rather than an oily one. It has a distinct sweetness, with a noticeable guava fragrance with lovely osmanthus hint adding to its complexity.