June 10, 2025, is China's “Cultural and Natural Heritage Day.” To further raise public awareness of the protection of intangible cultural heritage, to inherit and promote fine traditional Chinese culture, and to foster a positive social atmosphere for the protection of intangible cultural heritage, we are launching the “Fuan Intangible Cultural Heritage” series for Cultural and Natural Heritage Day. Join us as we appreciate the beauty and charm of our intangible cultural heritage.
Currently, our city boasts 53 intangible cultural heritage projects, including three national-level projects (one of which is also recognized at the world level), 11 provincial-level projects, 15 Ningde municipal-level projects, and 24 Fuan municipal-level projects.
Now, let's learn about the world-class intangible cultural heritage project: the production skills of Tanyang Gongfu Tea!
Fuan Intangible Cultural Heritage: The Production Skills of Tanyang Gongfu tea
Tanyang Gongfu Black Tea was first created in 1851 and has been passed down for over 160 years, ranking first among the top three Gongfu teas in Fujian. The production process, from initial processing to refined screening, involves more than a dozen steps centered around six core techniques: shaking, dividing, sorting, sifting, tossing, and floating. The tea features a tight, thin, and uniform shape with a lustrous black color, a bright red liquor with a golden rim, a rich, fresh, and smooth taste with a distinctive “longan aroma,” and a bright, soft, and tender leaf base.
The raw material for Tanyang Gongfu is “Tanyang Cai tea,” characterized by plump or short buds covered with downy hairs. When made into black tea, it possesses a high flavor and intense fragrance. The production process is complex and strictly regulated. The craftsmanship is intricate, innovative, and scientific. Transforming green leaves into black tea requires numerous complex steps, including “withering” and other processes that are closely monitored. The production adapts to the weather conditions, with skilled variations. Innovations include changing the single-style withering method to a double-style one and developing a refined screening technique. A unique skill known as “rolling the tea,” involving a sequence of light to heavy pressure and slow to fast movements, followed by shaking and dispersing, is repeated three times to create the optimal shape. Each step has its own secrets and highlights. During the Qing Dynasty, in the Xianfeng era, Tanyang Gongfu entered the international tea market and gained popularity in upper circles in Europe and America, enjoying a century-long success. In recent years, talent has been trained through annual tea competitions and skill contests. Participation in tea expos and promotional events across the country has further enhanced the reputation of Tanyang Gongfu production skills.
In 2025, the production skills of Tanyang Gongfu were included in the Representative List of the National Intangible Cultural Heritage. The Fuan Tea Association is responsible for its protection. Currently, there is one provincial-level inheritor, seven Ningde municipal-level inheritors, and six Fuan municipal-level inheritors.
On November 29, 2025, during the 17th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage held in Rabat, Morocco, the “Traditional Chinese Tea Processing Techniques and Their Associated Customs,” which includes the production skills of Tanyang Gongfu tea, was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity. This marks the 43rd project from China to be listed on UNESCO's Intangible Cultural Heritage list. Additionally, Tanyang Gongfu tea is protected as a geographical indication product and is a renowned trademark in China.