Tan Yang Te Ji

Tea type
Black Tea
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Edit tea info Last updated by Angrboda
Average preparation
205 °F / 96 °C 2 min, 30 sec

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Tan Yang black tea was first introduced in 1851 and it was mainly exported to European countries. This is one of Fu Jian province’s three famous Gongfu teas (the two others are Zheng He and Bai Lin). It was named after the place of its origin – Tan Yang Village, and has won several awards over the years such as:

  • Gold Medal in Panama Pacific International Exposition (Year 1915)
  • Chinese Famous Black Tea Gold Medal Honor in the Third Chinese Culture Propaganda (Year 2008)
  • Gold Medal Honor in the Fifth Fu Jian Tea Cup Competition (Year 2008)

In addition, Tan Yang black tea was selected by Diao Yu Tai State Guesthouse as China’s Gift Tea for international VIPs in political and economic fields in October 2005, and again in 2008 by the Beijing Olympic Economic Research Association.

Tan Yang Te Ji is made using traditional Tan Yang Congou processing method. Te Ji means Special Grade and the strong taste and fragrance of this tea is certain to delight black teas enthusiasts.

Other names:
Panyang Special Grade Congou , Tan Yang Te Ji Gongfu

Tan Yang Te Ji is strong and bold. The flavors range from light floral scents, to refreshingly sweet and sour notes (plum-like). It is a complex tea with a nice aftertaste. This tea also blends well with sweetened milk for added flavor and extra smoothness.

Loosely twisted golden black tea leaves and buds. Clean amber red color infusion.

Fu An Shi, Fujian Province

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43 Tasting Notes

14 tasting notes

A sophisticated, complex and subtle black tea. A bit Keemun-ish but less bold. Smooth, not powerfully malty like Assam or Yunnan. I had to brew it a full 5 minutes Western-style, 4-4.5 was not strong enough with my usual 1 stp per 6 oz water leaf ratio.

Notes of sweet shellfish-crab, fruit-plum, autumn leave scent.

It is interesting, not my usual style but I would give it 80/100

Boiling 5 min, 0 sec

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