Cultivar:Tanyang Cai Cha (Tanyang heirloom varietal)
Processing: Traditional
This tea placed first in a Fujian Gongfu Black Tea Competition last year, competing not only against other Panyong Congous, but black teas from all over Fujian Province. It is made from Tanyang Cai Cha, the heirloom varietal in Fu’an.
Entirely handmade by Mr Chen, this tea is the end result of the meticulous hand-sifting technique of traditional Panyong Congou. These techniques are part of the Intangible Cultural Heritage of Panyong Congou. It has been sifted and refined by hand, down to the fine buds and small leaves. Multi-layered Tanyang Cai Cha aroma, with an interesting spicy-ness and wine-like sweetness in later steeps.
Suggested brewing: 5g in a 100ml porcelain vessel, short steeps
