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. The 2025 vintage has a nutty taste, while the 2026 vintage is more herbal and sweet. The 2026 vintage has been charcoal roasted, while the 2025 vintage has been electric oven-dried. Both teas have been supervised by Mr Chen, an Intangible Cultural Heritage producer.
This is a good daily red tea and an introduction to 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 ‘Western’ style in a larger teapot.
