Tanyang Gongfu


Tanyang Gongfu is a traditional black tea, one of the first ever produced. The taste is quite strong, round and long, with a faint sweetness reminiscent of cocoa.

The tightly twisted leaves are best suited for the Gongfu Cha brewing method, in which the same leaves are steeped several times. The twisted leaves open slowly, gradually releasing their aroma over several infusions. The taste evolves. Light and smooth in the first brew, it gains body and strength in the next cups to fade out towards the end.


Tanyang Gongfu belongs to the Minhong Gongfu, a class of black teas produced in the northeast of the Fujan province. The black teas from this region were the first to be exported in England and the only black teas the British drunk until they succeeded in cultivating the tea plant in the British colony of India. Minhongs are at the origin of the English tea culture.

Today the traditional Gongfu black teas are threatened by market-driven dynamics. Many producers abandon the traditional technics to increase productivity and to replicate the taste of other popular black teas. To guarantee our customers an outstanding drinking experience, we procure our Tanyang Gongfu by a family driven tea farm, that has been proudly producing traditional Tanyang Gongfu for several generations.

  • ORIGIN:  Gukoucun, Xiaoyangzhen, Fujian, China
  • MEANING:  Tanyang “effort” (tanyang gongfu)
  • HARVEST TIME:  Spring 2015
  • TASTE:  Cocoa, cherry, sweet-and-sour

3 Items left

  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 150ml
  • Water temperature: 90°C
  • 3 infusions: 45, 60, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.



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