In 20 10, Tan Yang Gongfu Group launched "Minghong became an instant hit", which became an instant hit in the market and was widely welcomed by consumers. Its soup color, bright leaf color, sweet and rich taste and fragrant peach fruit are the characteristics of a historic breakthrough in black tea processing technology. It embodies the painstaking efforts of R&D team in the whole production department of Tan Yang Gongfu Group for many years.

Historically, Tan Yang Kung Fu black tea was mainly made of Tanyang Tea, Fuan Dabai, Hairy Crab, Fuyun No.6 and so on. And it is only sweet, but the fragrance of flowers and fruits is not obvious. In recent years, with the popularity of Tieguanyin oolong tea, consumers generally like tea with rich floral and fruity fragrance, and the stomach-warming effect of black tea is welcomed by consumers. Based on the above characteristics, Liu Jingcan, the vice president of the company, combined with his years of experience in the tea industry, applied the drying and shaking techniques of oolong tea with Tan Yang Kung Fu processing technology, and conducted research and development experiments on Jinguanyin Jin Mudan and other varieties. A brand-new oolong tea, huaguo black tea, was introduced.