Der Blog

Panyong Congou Part 3: Processing

The third part of this blog series focuses on the processing of Traditional Tanyang Gongfu.

Panyong Congou Part 3: Processing

The third part of this blog series focuses on the processing of Traditional Tanyang Gongfu.

About Pre-Qingming Dragonwell

Über den Drachenbrunnen vor Qingming

Was gilt als „Pre-Qingming“-Tee und woher beziehen wir unseren Dragonwell?

Über den Drachenbrunnen vor Qingming

Was gilt als „Pre-Qingming“-Tee und woher beziehen wir unseren Dragonwell?

Panyong Congou Part 2: Tradition and New Technique

New Technique Panyong Congou (AKA Minke Hong or Floral-Fruity Aroma Tanyang Gongfu) is an innovation of traditional Panyong Congou red tea processing. It is predominantly made from oolong cultivars such as...

Panyong Congou Part 2: Tradition and New Technique

New Technique Panyong Congou (AKA Minke Hong or Floral-Fruity Aroma Tanyang Gongfu) is an innovation of traditional Panyong Congou red tea processing. It is predominantly made from oolong cultivars such as...

Panyong Congou Part 1: History

Panyong Congou Part 1: History

First part of a blog series focusing on Fujian red tea. This first blog covers the history of Tanyang Gongfu.

Panyong Congou Part 1: History

First part of a blog series focusing on Fujian red tea. This first blog covers the history of Tanyang Gongfu.

Meeting Mr Yang Dairong

We took a trip to Chaozhou again recently to film some interviews for an upcoming documentary about Chaozhou gongfucha. One of the persons we were lucky enough to meet was...

Meeting Mr Yang Dairong

We took a trip to Chaozhou again recently to film some interviews for an upcoming documentary about Chaozhou gongfucha. One of the persons we were lucky enough to meet was...

Was ist Old Bush Tea?

Über die vielfältigen Definitionen von „altem Busch“ und die Wirkung auf Tee.

Was ist Old Bush Tea?

Über die vielfältigen Definitionen von „altem Busch“ und die Wirkung auf Tee.