150 years ago, Tanyang was only a small tea village in the northern mountainous area of Fujian Province, China. At that time, a oxidized tea called Wu was often sold in Europe. By the end of the 19th century, a kilometer-long street was crowded with 36 tea trading companies. It exports more than 1.5 million kilograms per year. The plantation and production process have been further improved, and the tea industry produced by the tea industry has given it a veritable "Golden Monkey". Chinese phrase ' Kung Fu ' means industrial effect. Since the production of tea requires a lot of manual skills and efforts, tea is called Tanyang Gongfu.
The great Tanyang Gongfu produces clear amber wine with bright golden edges. Therefore, some Chinese experts call the tea Tanyang Golden Rim. It is a very versatile tea that is suitable for a variety of infusions and preparation methods, hot or cold, and can even be seasoned with spices, honey, lemon or diary cream. In my opinion, even adding anything is great.
Origin:
Fujian North Fujian
produce:
The second flush [early spring, but usually after the Ching Ming Festival in China, in order to increase the taste] harvested the young "Fuyun 7", which is a modified variety in the 80s of traditional tea trees. The air contains 8-12 hours. Fully rolling oxidation. Medium heat heat setting. Not addictive.
Character:
Sweet and fruity. Fresh and smooth. The intensity can be adjusted according to your preference. Sweet aftertaste. You can enjoy milk, honey, lemon or spices; or you can infuse with gungfu infusion and sip in pure form. Can be chilled.
Efficacy:
Revivifying. Helps digestion and lowers blood pressure.
Orignal From: Tanyang Gungfu Tea
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