Tan Yang Gongfu Golden Tips

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Black Tea
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Edit tea info Last updated by Dinosara
Average preparation
195 °F / 90 °C 2 min, 45 sec 12 oz / 354 ml

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7 Tasting Notes

2182 tasting notes

Yesterday I only had two cups of tea, down from my usual four. I am way too busy and stressed! I suppose I should forewarn you all that in about a week and a half I will be gone for two months. Not like normal when I’m traveling and don’t post a lot but occasionally pop up and do a post, but really absent because I will be in Madagascar doing fieldwork! I will certainly miss my tea, and I am still trying to decided what tea bags/sachets to schlepp over there for the mornings (because Malagasy tea is not very good!). Two months is a long time.

I am having this tea this morning because it was calling to me. This tea is stupidly good, and by stupidly I mean that I feel stupid for not buying more when I was in Beijing. So sweet, so honeyed, so caramelly. Almost buttery, which ties into the caramel I guess. Love love love this one.

185 °F / 85 °C 2 min, 0 sec
Scott B

What an exciting opportunity for you! Hope you can see some good birds-in addition to the myriad other interesting things you will encounter.

Tea-wise-Do they have Tanzanian or Kenyan tea?


I have been looking at one from Dragon Tea House on ebay that looks similar to this…if you go over to ebay, do a search for Supreme Tanyang Gongfu.


Scott – Yes, it’s a great time… I’ve been twice before. The tea actually comes from Madagascar, but I remember from two years ago that it was extremely weak. I am interested to try it again, though, now that I’m so into tea!

Jen – I will definitely have to look into that one!


a) This sounds like a beautiful tea and b) doing fieldwork in Madagascar? That will be a wonderful experience. Just hope you won’t be so busy and stressed!


Watch out for the penguins – they’re clever.


I’m so jealous that you get to travel to such awesome places for your job! Have fun!!


Keep an eye out for lemurs! :D We will miss you while you are away.

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984 tasting notes

Second tea of the morning…..

This one comes from a swap with Dinosara. She went on a small tea adventure while she was in China, and this was one she brought back. I am so appreciative that she gave up some of her precious suitcase space to bring a few things back to share with me. I am pretty certain I may never make it there in my lifetime, so it is always fun to read about her travels and experiences. I love that she tries to include the hunt for tea in her free time when she is travelling, because her work takes her to such interesting places.

This is very, very good. I do think it is a little higher quality than Tan Yang Te Ji from TeaSpring. The leaves are longer and predominantly golden, where TYTJ has only a few golden tips. The brew is very similar, but it reads a little less cocoa and more caramely and honeyed which generally translates to sweeter. I am sure that is pretty normal for a comparison between teas with golden tips and those with fewer. I would definitely not call them interchangeable. Both are very enjoyable, and I will cherish the remainder of this one, as I am not sure I can get more! (I still like the other one just a little better, but that could be my subconscious picking that one because I can get more…..)

Usual mug method.

Boiling 4 min, 0 sec

Yes, this one is delightful. I have a feeling when I run out I will be tasting a lot of Tan Yangs to find a replacement! Can’t wait to try the Te Ji.


TeaSpring has a higher grade than the Te Ji as well. Jing Zhi, I think it’s called. I tried ordering the smallest possible amount of it once to see if it was really better than the Te Ji, and it was definitely much more delicate. It had just last some of the fierceness that the Te Ji has, so to my vast relief, I found I preferred the Te Ji. :)

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