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Tǎnyáng Gōngfū
Fujian
Tǎnyáng Gōngfū坦洋工夫
Tǎnyáng Gōngfū
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Fu'an City (福安市, Fú'ān Sh...
- Tea type
- Fujian
- Caffeine Level
- Medium
- Water Temperature
- 90.000000
Tea notes
Brewing, origin and taste.
Tanyang Gong Fu – a legendary red tea from Fujian with longan aroma and caramel-honey flavor that conquered the world as early as the 19th century.
Tea cabinet
Brewing, origin and taste notes
Brewing
- Brewing Temperature
- 90.000000 - 95.000000
- Tea Amount
- 4–6 g per 100–120 ml (gongfu method, 功夫泡法); 2–3 g per 200–250 ml (steeping in large teapot or mug).
- Teaware
- Porcelain gàiwǎn (盖碗, 100–120 ml) — ideal choice revealing aroma without distortion. Porcelain teapot — good alternative. For dense, coarser batches, Yíxīng purple cla...
- Water Temperature
- 90.000000
- Water Temperature Detail
- 90–95°C for standard batches; 85–90°C for delicate highest grades with increased tip content (to avoid bitterness and reveal sweetness).
- Gongfu Water Temperature
- 93.000000
Origin
- Tea Type
- Red
- Origin Country
- CN
- Province
- Fujian
- Category
- Gōngfū hóngchá (工夫红茶, gōngfū hóngchá) — traditional style of masterful red tea processing. One of the "three great red gongfu teas of Fujian Province&qu...
- Coordinates
- Approximately 27°05′ N, 119°39′ E (Tanyang Village, Shekou Town, Fu'an City).
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Fu'an City (福安市, Fú'ān Shì), Shèkǒu Town (社口镇, Shèkǒu Zhèn), Tǎnyáng Villag...
Taste
- Dry Leaf Appearance
- Thin, tightly twisted, straight strands (条索紧细匀直, tiáosuǒ jǐnxì yún zhí); color — deep black with oily luster (乌黑油润); in highest grades — noticeable golden or...
- Dry Leaf Aroma
- Clean, warm, sweetish — dominated by dried longan notes (桂圆香, guìyuán xiāng), dried fruits and light caramel. In finest batches, a delicate floral note reminiscent of ...
- Liquor Aroma
- Rich, multi-layered — pronounced longan transitioning to honey, dried fruits (dates, dried apricots) and gentle caramel. In hot liquor, a light woody-spicy note sometimes emerge...
- Liquor Color
- From bright red-amber to ruby with characteristic golden rim around cup edge (金圈, jīnquān); liquor transparent, clean, with lively luster.
- Spent Leaves
- Leaves unfold evenly, acquiring red-copper and copper-brown tint; texture elastic, soft; in highest grades — whole tender shoots with clear vein structure.
- Taste
- Full-bodied, round and dense (醇厚, chúnhòu); pronounced natural sweetness (甜和, tiánhé) with juicy "oily" body. Astringency is soft and unobtrusive, ...
Details
- Oxidation
- 85.000000 - 95.000000
- Oxidation Maximum
- 95.000000
- Oxidation Maximum Detail
- 95
- Cultivar
- Traditional raw material is "Tanyang caicha" (坦洋菜茶) — a local population of small-leaf variety *Camellia sinensis* var. *sinensis* (群体种, qúntǐzhǒng), adapted to F...
- Picking
- Main season — spring (March–April), best batches are collected before and immediately after the Qīngmíng festival (清明). Summer harvest (May–June) yields denser but less aro...
- Phase
- Early
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