Cultivar:Tanyang Cai Cha (Tanyang heirloom varietal)
Processing: Traditional
A entry-level traditional Panyong Congou, made from Tanyang Cai Cha: the heirloom varietal native to Fu’an. Tanyang Cai Cha has been used to make tea in this area for hundreds of years. It was the base material for the Panyong Congou exported in large quantities during the Qing Dynasty and post-WWII period.
Made by the Chen Family. Mr Chen is an Fu’an city level Inheritor of Panyong Congou’s Intangible Cultural Heritage.
This tea will give you an introduction to the aroma and character of the Tanyang Cai Cha varietal. When gongfu brewing we suggest brewing in porcelain with 5 or 6g per 100ml. This tea can also be enjoyed ‘grandpa style’ in a mug or glass.
