Studio pack
Tǎnyáng Gōngfū
Golden cup
Brewing profile
Origin notes
Tea origin
Gaiwan
Tǎnyáng Gōngfū坦洋工夫
Tǎnyáng Gōngfū
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Fu'an City (福安市, Fú'ān Sh...
- Tea type
- Gaiwan
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
SKU · TANYANG-GONG-FU-CN
Tea dossier
Provenance and specifications
- Origin
- China, Fújiàn Province (福建省, Fújiàn Shěng), Fu'an City (福安市, Fú'ān Shì), Shèkǒu Town (社口镇, Shèkǒu Zhèn), Tǎnyáng Village (坦洋村, Tǎnyáng Cūn)
- Tea type
- Gaiwan
- SKU
- TANYANG-GONG-FU-CN
Brewing recipes
- Gongfu: 93°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 88°C, 3 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Tea amount
- 4–6 g per 100–120 ml (gongfu method, 功夫泡法); 2–3 g per 200–250 ml (steeping in large teapot or mug).
- Water temperature
- 90 °C
- Gongfu water temperature
- 93 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- Red
- Soil
- Acidic red soils (红壤, hóng rǎng) and yellow-red soils predominate, pH 4.5–6.5, with high organic content and good drainage. Soil mineral composition imparts characteristic ...
Taste
- Dry Leaf Aroma
- Clean, warm, sweetish — dominated by dried longan notes (桂圆香, guìyuán xiāng), dried fruits and light caramel. In finest batches, a delicate floral note reminiscent of ...
- Liquor Color
- From bright red-amber to ruby with characteristic golden rim around cup edge (金圈, jīnquān); liquor transparent, clean, with lively luster.
- Spent Leaves
- Leaves unfold evenly, acquiring red-copper and copper-brown tint; texture elastic, soft; in highest grades — whole tender shoots with clear vein structure.
- Sensory Source Descriptor Be Intensity
- 2
- Sensory Source Descriptor Ch Intensity
- 2
- Sensory Source Descriptor H Intensity
- 1
Details
- Picking
- Main season — spring (March–April), best batches are collected before and immediately after the Qīngmíng festival (清明). Summer harvest (May–June) yields denser but less aro...
- Pluck Standard
- For highest grades — single bud (单芽, dānyá) or one bud and one leaf (一芽一叶, yī yá yī yè). For standard batches — one bud and two to three leaves (一芽二三叶, yī yá...
- Raw Material
- Fresh, whole leaf without coarse stems and veins; minimal delay between picking and start of withering; batch uniformity by shoot maturity degree.
- Alkaloids
- Caffeine — 2–4% dry mass (approximately 40–60 mg per 200 ml cup); theobromine and theophylline — in trace amounts.
- Amino Acids
- Total content 2–4%, including L-theanine — main component responsible for softness, sweet aftertaste and synergistic "calm-energizing" effect in combination with caffe...
- Minerals
- Potassium, magnesium, manganese, zinc, fluorine, phosphorus; selenium — in microdoses characteristic of Fujian red teas.
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Region coverage: China, Fújiàn Province (福建省, Fújiàn Shěng), Fu'an City (福安市, Fú'ān Shì), Shèkǒu Town (社口镇, Shèkǒu Zhèn), Tǎnyáng Village (坦洋村, Tǎnyáng Cūn)
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