A Heritage Tea for Modern Times

Tanyang Gongfu is experiencing notoriety as well as increased demand that dates to the 1980s when local growers collectively raised their production standard, earning a reputation for quality hongcha (red tea).

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Sia Yu is the vice director of the Outreach Cooperation Department of the China Tea Marketing Association. She graduated with a Masters of Tea Science and has published several articles on tea in Chinese periodicals. Her role is to establish and maintain international cooperation in tea trading, standards, and tea culture.

4 Comments

  1. Barbara Dufrene
    on January 21, 2021 at 11:38 am •Reply

    Hello Sia Yu, thank you for this very nice and informative story;
    we have a beutiful tea house here in Paris, “Thés de Chine”- Mr.Wang Qing has visited there with me several years ago- where they sell Tanyang hong cha,
    I will copy your article and send it on,
    if there is a Chinese version, the laoban will greatly appreciate,
    best regards,
    Barbara Dufrene

  2. Greg Lui
    on January 23, 2021 at 2:33 pm •Reply

    Thanks for your amazing insight. I always enjoy the backstory of a tea’s origin.

    Cheers,
    Greg Lui

    • Sia Yu
      on February 20, 2021 at 3:47 am •Reply

      we will issue more tea articles and our association will hold many tea festivals in the future. Welcome to join us if your time is convenient.

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