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Tan Yang Gong Fu



One of the famous congou teas from Fujian, picked before April 5 (Qing Ming). Tan Yang was very popular from 1870 to 1930 and exported to Europe.  With civil unrest and wars, production declined and nearly stopped.  Enduing tradition has brought it back. Strong notes of burnt sugar and caramel hit your nose first and then fill your mouth. 


Ingredients: China black tea

Brewing Instructions
  1. Use 2g (1 scant tablespoon) of tea per 6 ounces of water.
  2. Bring water to 205° F.
  3. Pour over leaves; steep for 4 minutes.
  4. Remove leaves from tea.
  5. Enjoy!

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