Bai Lin Gong Fu Black Tea - Be regarded as the best quality black tea of Fujian Provience

Bai Lin Gongfu (Chinese: 白琳工夫) is belong to “gongfu” (or “congou”) type of black tea, which indicates that it is hand crafted, with the leaf buds being twisted into thin, tight strips with original tea leaves shape.  It is a completely oxidised traditional China black tea. After dried, the tea has a sweet, caramel like scent and has a mix of black and golden-orange “pekoe” coloured leaf buds.

Bai Lin refers to the village around which this tea is grown, Bai Lin is one of three famous Gong Fu teas produced in the Zheng He district, the others being Tan Yang and Zheng He, both of which are considered lower quality but still worthy of the Gong Fu designation. Gong Fu is also used to describe a special way of making tea, using a small infuser with many leaves and making multiple infusions.

Bai Lin Gong Fu has been in production since about 1850. Commercial grades are made using tea from various provinces in China but higher grades are made only in the Tai Mu mountain region of Fuding, Fujian Province..This tea can also be served in the Western way, brewed in a big teapot with milk and sugar or lemon.

Tea Information

• Produced at Bailin Town, Fuding City in Fujian
• thin, tight strips
• The liquor is golden red
• smooth texture and a long, soft, mellow aftertaste
• Minimal caffeine

Tea History

The history of BaiLin Gongfu black tea's is somewhat shrouded in mystery.  The earliest documentation of BaiLin Gongfu black tea is in the “WuYi” historical document, written in 1851 in Fujian by a Chinese scholar call Dong Tiangong.  In his document, he recorded  “Gongfu” (sometimes written as “Congou”) as the name of a type of black tea produced in the Mt. Taimu area in Fujian, indicating that this tea was being produced in the area at that time.

The tea is Fuding congou black tea, named after the main origin of Fuding Bailin, its superb handwork production skill and unique, excellent product quality. And Bailin kongfu tea making skills is the center of the creation of congou black tea process, bud tea raw materials is the key link in the production of finished products and long tradition, unique manufacturing charm is Fuding history extremely valuable intangible cultural heritage.

Since the creation of the Qing Dynasty, Bai Lin Gongfu black tea is a pure hand processing, to the private farmers, tea vendors since the establishment of the existence of tea workshop production. By tea, tea and tea tea acquisition (fresh tea) was refined processing of tea products.

Tea Processing

Bai Lin is fermented tea, flavor, soup and the bottom of the tea is mainly formed in the fermentation process. Bai Lin tea making process of interlocking and mutually reinforcing. Bai Lin tea primary processing process: to rub, withering, picking solution block, fermentation, baking.

In the beginning of the system processes, with particular attention to proper withering and control, to enhance the degree of fresh crisp acidity and take strict weight rubbing combination, in a timely manner to extract forming shoots to save bud cents. Fermented leaves to bake the double complex baking method, first to 100 to 120 (in the dryer outlet temperature, similarly hereinafter) high temperature baked to Bacheng dry, following in order to 85~95 low-temperature drying to the foot dry. After baking, to "slow fire slow baked", careful control of the furnace, and strive to keep fresh cool features.

Tea Map

Grown at Bailin Town, Fuding City in Fujian