|China’s Fujian province is a treasure trove of indigenous teas as dozens of differ-
ent varieties of Camellia sinensis have originated there. It’s believed that black
tea originated in China’s Fujian province around the 1700’s, by tea makers who
had become frustrated by the poor quality of the green tea made in that region.
|But it is a mystery as to how
and why black teas were first
produced, as China drank and produced only
green tea for thousands of years.It’s hypothesized that wanting a change and
looking for something new to present to the
Imperial Tea Tribute board, they began to
experiment with other
types of tea.Their taste for sweeter teas (like their green
white teas) led to the development of
|Fujian province is home to the Panyang family of black teas, produced in the small village of
Tang Yang on Taimu Mountain, located just outside of Fu’an City. Panyang Congou teas are the
last of this type of great historical teas that were produced in China during the tea trade era.Known as Tan Yang Congou in China, the first tea gardens were es-
tablished over 300 years ago during the Qing dynasty (1644-1911).
Panyang Congou, along with Paklum and Chingwo were popular dur-
Today other teas have replaced Paklum and Chingwo. The Panyang Congou family of teas is
Golden Monkey, Golden Crab, Panyang Golden Needle, and Panyang Congou.
Assam or Darjeelings with their brisk, ro-
Panyang Congou is the strongest and most brisk of the four
These teas were once made by hand, but today they are
Golden Monkey is grown not far from Panyang Congou, also outside the city of Fu’an, in
Golden Monkey is a relatively new tea, developed for
Panyang Golden Needle is the finest leaf, made with the
black teas for 200 years or more.
Like its name indicates, Golden Needle is long and straight, needle-shaped unlike Golden
Monkey’s tightly wound spirals. It’s also tippy with plenty of sweet golden tips.
All of these teas have their own unique characteristics, but they have one very important thing in common – they are
all delicious. Enjoy.