Origin: Tanyang Village, Fu’an City, Fujian Province, China Net Weight: 200g per tin Tea Type: Hong Cha (Black Tea, Loose Leaf) Grade: Yi Ji (1st Grade)
Description:
Sourced from the Panyong Caicha cultivar, renowned for its robust flavor and adaptability, this tea features tightly rolled, wiry leaves with a generous presence of golden-orange pekoe tips—a testament to its superior grade. The leaves undergo a meticulous process of withering, rolling, full fermentation, and drying, preserving their rich character. When brewed, the tea unfurls into a radiant ruby-red liquor, exuding a warm, inviting aroma. The flavor profile is elegantly balanced—sweet and mellow with a velvety texture, revealing subtle notes of baked sweet potato, malt, and a hint of floral undertones. Its smooth, lingering finish offers a refined complexity that evolves with each sip, making it ideal for multiple infusions.
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Brewing Tips
Tea Utensils: When selecting teaware for brewing, purple clay (zisha) and white porcelain are considered the best choices. Among them, a white porcelain gaiwan is the most practical—affordable, aesthetically pleasing, and easy to clean. The ideal capacity is around 110cc, suitable for solo enjoyment or sharing with friends.
Water Selection: Mountain spring water is the best choice, followed by clean river water or purified water. Tap water with high hardness or noticeable chlorine content should be avoided.
Tea-to-Water Ratio: The amount of tea used depends on personal taste, so there is no fixed standard. As a starting point, use a tea-to-water ratio of 1:20. For a 110cc gaiwan, this means adding 3-5 grams of black tea. Adjust the amount based on your preference to find the perfect balance for your taste.
Water Temperature: Black tea should be brewed at around 90°C. If using an electric kettle, allow the water to cool for a few seconds after boiling before pouring. The water temperature at the start of brewing has the greatest impact on the tea’s flavor.
Brewing Technique: When brewing black tea, pour water from a higher position and pour tea from a lower position. This ensures the tea leaves are fully immersed. Always drain the tea completely between infusions to prevent the remaining liquid from affecting the next brew.
Steeping Time: The first infusion, often called “rinsing the tea” (commonly known as “washing the tea”), should be quick—ideally within 5 seconds and not exceeding 10 seconds, as prolonged rinsing can negatively affect the tea’s aroma. Steeping times vary depending on the type of black tea, but in general, black tea should not be steeped for too long. For the first four infusions, keep the steeping time under 30 seconds. For later infusions, you can extend the time slightly but avoid exceeding 60 seconds.
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Introduction to CNNP Butterfly Panyong Congou Black Tea
Panyong Congou, presented under the esteemed CNNP Butterfly brand, is a premium black tea from the China National Native Produce & Animal By-Products Import & Export Corporation (CNNP), a historic leader in Chinese tea production. Originating from Tanyang Village in Fu’an City, Fujian Province, Panyong Congou—also known as Tan Yang Gong Fu—is one of Fujian’s most celebrated Congou black teas, alongside Bai Lin and Zheng He varieties. This tea reflects the artistry of "Gong Fu," meaning "great effort," a nod to its meticulous crafting tradition dating back to the mid-19th century.
Sourced from the Panyong Caicha cultivar and other local tea varieties, CNNP Butterfly Panyong Congou is produced through a time-honored process of withering, rolling, fermentation, and drying. The result is a tea with tightly coiled, wiry leaves, often displaying golden tips, that brews into a bright, ruby-red liquor. Its flavor profile is sweet and mellow, with a smooth, rich finish accented by subtle notes of baked fruit or malt, a signature of its refined fermentation. Historically renowned—winning gold at the 1915 Panama Pacific International Exposition—this tea under the Butterfly label upholds CNNP’s legacy of quality, offering tea enthusiasts a taste of Fujian’s storied tea heritage.
