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|Chinese Name||坦洋工夫(tǎn yáng gōng fū)|
|Other Names||Tan Yang Kung Fu, Tanyang Kongfu, Kungfu black tea|
|Growing Area||Fu An, Fujian Province, China|
|Harvest Period||March 20th-April 20th, Yu Qian(Pre-Gu Yu)|
|Processing Technique||Fully-fermenting Tea, Kill Green(Deactivation)→Rolling→Fermenting→Desiccation(Baking)|
|Appearance||Loosely twisted golden black tea leaves and buds, thin and slender with sharp point that covered with golden pekoe, bright and glossy.|
|Aroma||Dry leaf gives sweet flavor like fruits.|
|Liquor||Bright red and clean tea liquor.|
|Tasting Notes||When brewed, the liquor gives the same aromatic profile, refreshingly sweet after-taste.|
|Teaware||Gaiwan(Covered Bowl), Glass Pot, Glass(Tumbler), Gong Fu Tea-set, Piao Yi Tea Maker, Porcelain Cup, Porcelain Pot, Zi Sha(Purple Clay Pot)|
|Steeping Instructions||Warm the teapot(cup,glass)→Add tea leaves→Moisturize the leaves with hot water then pour out the liquid immediately→Add hot water and steep for less than 30 secs for the first 4 infusions. Enjoy.|
|Storage||Seal tightly, store in a cool, dry place away from sunlight and odour.|
|Country of Manufacture||China|
|Packing & Weight||50g~500g/bag. Default packing with aluminium coated kraft paper bag.|
like it Review by olivia j
I like this tanyang a lot. It’s sweet with a bit of pleasant smoky notes underneath. There are also some fruity and floral hints as well. (Posted on 4/13/2013)
Love this one Review by Wilbur L
This tan yang gongfu is buttery sweet, caramelly. Love this one. (Posted on 3/12/2012)
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