What kind of tea is Tan Yang Kung Fu (graphic)

Tan Yang Kung Fu is one of the three major Kung Fu black teas in Fujian. It originated in Tanyang Village, Fu 'an, and was once the most widely distributed, largest output and largest export in Hong Min. The production technology of Tan Yang Kung Fu can be divided into four types: traditional manual production technology, traditional mechanical production technology, new technology and innovative technology. The production process of traditional manual craft is divided into: withering, rolling, fermentation and baking. Before liberation, the tea-making equipment in Fu 'an area was extremely backward at that time, and all black teas were made by hand. Tan Yang congou tea made by this process smells a little bit of charcoal and rosin, and it has the taste of longan after being imported. This is the "Gui Xiang tea" which is famous in Britain and at home and abroad. The biggest difference between traditional mechanical production technology and traditional manual production is the introduction and improvement of tea-making machinery. Because of mechanized production, the taste of tea has changed, and the aroma of this period has gradually appeared caramel aroma and potato aroma. The basic technology of the new technology is the same as the traditional technology mentioned above, but the difference is that it reduces the degree of fermentation, retains most of the effective components in tea, and advocates post-fermentation. Under this process, the taste of Tan Yang Kung Fu is very rich, and it is particularly smooth after being stored by Chen Fang. In fact, this innovative technology was developed in recent years when flower products are popular in the market. This technology is actually a green shaking process in oolong tea production. The Tan Yang Kung Fu produced has both the sweetness of black tea and the rhyme of oolong tea, which is deeply loved by many women. Important step: 1, origin: Fointint Yangcun. 2. Manufacturing technology: traditional manual manufacturing technology, traditional mechanical manufacturing technology, new technology and innovative technology. 3. Traditional technology: withering, rolling, fermentation, baking and drying.