Tan Yang Kung Fu(A Great Chinese Black Tea) 2010 Fresh

If you are a lover of black tea, then this Tang Yang Gong Fu(Kung Fu) will impressed you deeply by its honesty taste. Don't hesitate to try some, you are much likely to fall in love with it, this is what I do when I firstly taste this tea.

Tan Yang Kung Fu Black Tea, as a famous black tea, first introduced in 1851 and it was mainly exported to European countries. Tan Yang Kung Fu Black Tea is known as the "Tea Queen", which won Gold Medal in Panama International Exposition.

It is with black bright color, endoplasmic smell sweet and clear, soup bright golden yellow, red uniform smooth bottom of leaves.

Like a fine wine, this tea unfolds in your mouth unleashing a cornucopia of flavors. Like many China Congous, this one initially yields a floral,almost rose like liquor. Upon further inspection hints of vanilla and oak fill your senses. If you are a fan of Ceylon or China Leemun this is a must try.

This Tan Yang Kung Fu tea is made using traditional Tan Yang Congou processing method. Especially the special grade has  strong taste and fragrance, it is certain to delight black teas enthusiasts.

Taste:
Tan Yang Te Ji is strong and bold. The flavors range from light floral scents, to refreshingly sweet and sour notes (plum-like). It is a complex tea with a nice aftertaste. This tea also blends well with sweetened milk for added flavor and extra smoothness.

Appearance:
Loosely twisted golden black tea leaves and buds. Clean amber red color infusion.

Brewing skills:

We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time and water temperature for subsequent brewing. If you like milk with your tea, add 10 to 15ml of sweetened/plain dairy milk and stir.

Location: Tan Yang village, Fu An City, Fu Jian province, China.