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Tanyang Gongfu Hong Cha: A Bold and Aromatic Black Tea Tanyang Gongfu Hong Cha is a black tea crafted in Tanyang, Fujian Province, China, using the Jin Mudan ("Golden Peony") tea bush variety.
€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.
The tea
Leaves: Twisted and relatively large, showcasing careful craftsmanship.
Aroma: Fruity and floral, with hints of peach, papaya, mango, and a subtle peanut-like nuttiness.
The tea
Taste:
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.
Aromatic 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.
The tea
Origin: China, Fujian Province, Tanyang
Your first brew
Temperature: 96°C
Tea-to-Water Ratio: 5g per 250ml
Steeping Times:
First infusion: 1.5 minutes
Second infusion: 2 minutes
Third infusion: 3 minutes
Your first brew
Temperature: 96°C
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.
The tea
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.
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