Tea
Tanyang Gongfu Hong Cha is a black tea crafted in Tanyang, Fujian Province, China, using the Jin Mudan ("Golden Peony") tea bush variety. The term "Gongfu" reflects the skilled and meticulous processing methods used to create this tea.
€8.30
In stock
The tea
Tanyang Gongfu Hong Cha is a black tea crafted in Tanyang, Fujian Province, China, using the Jin Mudan ("Golden Peony") tea bush variety. The term "Gongfu" reflects the skilled and meticulous processing methods used to create this tea. Known for its rich, robust flavor profile, it offers a harmonious blend of fruity, floral, and nutty notes, making it a standout choice for black tea enthusiasts.
Origin: China, Fujian Province, Tanyang
The tea
Leaves: Twisted and relatively large, showcasing careful craftsmanship.
Fruity and floral, with hints of peach, papaya, mango, and a subtle peanut-like nuttiness.
Naturally sweet with a touch of bitterness for balance.
Fruity notes of papaya, mango, and peach paired with floral and nutty undertones.
Consistency: Slightly thick, soft, and smooth, with a faint roughness on the tongue that adds character.
tic Depth: Due to the Jin Mudan cultivar, typically used for oolongs, this tea is notably more aromatic than most black teas, resembling the complexity of Taiwanese black teas.
This tea combines the richness of black tea with the aromatic complexity of oolongs. Its fruity sweetness, floral nuances, and nutty undertones make it an exceptional choice for those seeking a bold yet balanced cup.
Your first brew
96°C
Tea-to-Water Ratio: 5g per 250ml
Steeping Times:
First infusion: 1.5 minutes
Second infusion: 2 minutes
Third infusion: 3 minutes
Tea-to-Water Ratio: 5–6g per 100ml
Steeping Process:
First Infusion: Brew for 25 seconds.
Subsequent Infusions: Add 5–10 seconds for each additional steeping.
What to expect
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