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It is said that during earlier Ming Dynasty, there was a villager named Hu Youcai in Tanyang village who succeeded in cultivating a new tea cultivar, Tanyang Cai Cha. The tea tree of Tangyang Cai Cha is about two meters high with vigorous vitality. Its leaves can be plucked from Qing Ming to late Autumn with an average of 350KG per mu. Tanyang Cai Cha cultivar was so loved by local tea growers that it was widely planted. At first,Tanyang Cai Cha was used to make baked green tea. The baked green tea made from it features tight and even sized appearance and bright green color with delicate nice aroma. An introduction of black tea production from Chong'an by a tea maker in 1851 made a history. At that time,it was found that Tangyang Cai Cha cultivar was very suitable to produce black tea in which it thoroughly demonstrated its character. During the following years,Hu Fusi,the founder of Wan Xinglong tea firm,worked out the methods to produce Tan Yang Congou. He branded his tea as Tan Yang Congou and exported it to Western Europe and made a hit. Tan Yang Congou won popularity abroad, attracting more and more people to join in the industry.

Being the first one among Fujian’s three best Gong Fu Black Teas (Bai Lin Gong Fu, Zheng He Gong Fu, Tan Yang Gong Fu), Tan Yang Gong Fu Black Tea has tight and thin leaves, looks glossy. When looking at it, the golden pekoe is particularly eye-catching, strongly connected to its high quality. Under the effect of photosynthesis, fresh buds contain the largest amount of beneficial substances than other parts.