Min Hong Gong Fu Tea 闽红功夫茶

Min Hong --- BaiLin GongFu Black Tea

Bai Lin Gong Fu is a type of handmade, specialty black tea from Fujian, China.Bai Lin Gong Fu is made from the young buds of the Fuding Da Bai Cha (“Big White”) tea varietal. This varietal is also used to make Yin Zhen (“Silver Needle”) white tea as well as the green tea that is used to make Jasmine Pearls. Bai Lin Gong Fu has a distinctive fuzz of delicate golden-orange hairs covering the leaf bud.

Bai Lin refers to the village around which this tea is grown, Bai Lin is one of three famous Gong Fu teas produced in the Zheng He district, the others being Tan Yang and Zheng He, both of which are considered lower quality but still worthy of the Gong Fu designation. Gong Fu is also used to describe a special way of making tea, using a small infuser with many leaves and making multiple infusions.


Bai Lin Gong Fu has been in production since about 1850. Commercial grades are made using tea from various provinces in China but higher grades are made only in the Tai Mu mountain region of Fuding, Fujian Province..This tea can also be served in the Western way, brewed in a big teapot with milk and sugar or lemon.

Tasting notes

Bai Lin Gong Fu is fresh and sweet with a hint of cream caramel and the liquor is golden red with a smooth texture and a long, soft, mellow aftertaste.

Min Hong --- Tan Yang Gong Fu Black Tea

A famous type of Black tea from Tan Yang village, Fu Jian province. It is selected from the superfine leave buds at spring-picking, and it takes much more times during the production process in order to make sure its high quality, and the quantity is limited every year.


Originated in the 17 th( at the beginning of Qing dynasty) in Tan-Yang village Fu-An city, and rank first among top three "Min Hong Tea" (Fu jian Black Tea), Tan yang Kung tea, as early as 1915 received a Gold Medal in Panama International Exposition, and it is also the British Royal specially tea, also counted on the British Parliament building design, and it is also available to write to the " Tan yang village" directly from oversea, you will be attracted by its golden yellow liquor at first sight!

Quality characteristics of Tan Yang Gongfu tea:

Shape: tightly and straight

Color: black bloom, tea tips slender, slightly golden

Soup color: red brilliant and thick

Aroma: high and sharp, lasting

Taste: heavy and mellow, with longan aroma

Infused leaves: red even and smooth

Min Hong --- Zheng He Gong Fu Black Tea

Zhenghe Gongfu is one type of congou black tea produced in the south of China. Zhenghe Gongfu is now more often called Zheng He Congou Tea and seen as one of the big three congou black teas produced in Fujian province. The other two are Bai Lin Congou and Tan Yang Congou, you could also find them in our store. Zhenghe Gongfu is often referred to as clarets because of its full-bodied, winey flavor. In fact, the words of Zhenghe came from the name for Zhenghe county where the Zhenghe Gongfu was originally and mainly produced. Zhenghe County also makes other teas like white tea, green tea and oolong tea, the name of Zhenghe remains as one for Zhenghe congou (Zheng He Congou) black tea.


The tea production history in Zhenghe county dates back to even one thousand years ago. In Song Dynasty, Zhenghe county mainly produced Ya Cha, one of the then rare teas which was presented to Emperor Huizhong as tribute and so loved by him that he granted his reign title "zhenghe" to the county. Before that time, Zhenghe county was named as Guanli county. In 1874, tea merchants from Jiangxi province pioneered the production of black tea in Zhenghe county and made a hit. In 1896, the Zhenghe Gongfu made from Da Baicha cultivar became famous and ranked first among the top three congou black teas of Fujian province.


Zhenghe Gongfu has a deep, full body and makes excellent breakfast and afternoon tea. It is a smooth and mellow tea with a hint of subtle peppery taste and fragrance. This tea blends very well with sweetened milk for added flavor and extra smoothness.

To brew Zhenghe Gongfu, first put dry tea leaves in teapot, then pour 85-90 degree boiled water into the teaware. standard steeping time is 30 seconds. With a short steeping time the tea will be light and sweet, perfect to drink plainly. With a longer steeping time we advice to add milk, honey or lemon. This tea can be brewed for several rounds