I've also done a fair amount of research on Tannenzaepfle, but it's internet-based, so take it with a grain of salt. The following link may be instructive, particularly the part that I quoted below.
From
http://www.germanbeerinstitute.com/pils.html:
"Pils now accounts for almost two-thirds of all beers sold in Germany. The style has many significant regional, north-south, variations. Characteristically, many Pils varieties made in northern Germany have a very strong, zesty, citrus-like, up-front hop-bitterness, in part because the water in northern Germany tends to be fairly hard. Hard water accentuates up-front hop-bitterness in the brewing process. In many parts of southern and southeastern Germany (as well as in the Czech Republic, incidentally) water tends to be moderately to extremely soft. Such water suppresses hop-bitterness. Because of Bavaria’s southern location, Bavarian Pils varieties tend to be more hop-aromatic than hop-pungent. They have a mellow hop-aroma instead of the more aggressive hop-bitterness found in some of the northern German Pils versions.
Some Pils brands especially in the north of Germany may have as many as 45 units of hop bitterness. This is about five times as much as an average American lager in a can. Most Pils, however, have no more than 25 to 35 bittering units, while the traditional Bavarian blond lager, the Helles, by comparison, requires only about 20 units. In a Pils, hop, rather than malt notes are supposed to dominate, while in a Bavarian helles, it is the other way around. Many northern Pils varieties rely in a slightly zesty hop variety called Tettnanger for their up-front assertiveness, while Bavarian-made Pils varieties tend to be more subdued, because of their brewery's preference for Hallertauer, Hersbrucker and Spalter hops. The Bavarian interpretations of the Pils, therefore, are neither too assertive up-front nor too strongly aromatic in the finish. Instead, they have a gentle hop bouquet.
In fact, hop bitterness in beer tends to increase the closer the beer is made to the Atlantic Ocean; it tends to decrease in favor of maltiness, the closer the beer is made to the Alps." [emphasis mine]
On a Northern Brewer forum, a poster said that the brewery responded to a request for information about hops, by stating that Hallertauer and Tattnang hops were used. You'd have to compare the clone to the original, but Tannenzaepfle sounds like it might be a southern German pils, with the distinction of having a unique hop aroma. ("Tannenzaepfle" for what it's worth, refers to the shape of the small bottle as it's tipped towards the mouth; it is said to resemble the small pine cones hanging from the pine trees in the region.)
If one wanted to accent hop aroma one might start with a German pils base, with soft water, pilsner malt, Hallertauer hops, and a German lager yeast - and add a fair amount of Hallertauer or Tattnang hops at flame-out. I plan to brew the following recipe using Hallertauer hops at flame-out, and then brew the recipe again and add Tettnang hops at flame out, to see what happens. I suspect that Tattnang hops will be more assertive. This is, however, only after learn how to dial-in a decoction method for brewing Czech pils; decoction brewing is a new method for me.
For a six gallon batch, using a decoction method:
@ 10 lbs. pilsner malt
@ 2.5 oz Hallertauer hops (60 minutes)
@ 1 oz. Hallertauer or Tattnang hops (at flame-out)
White Labs 832 German lager yeast
Lager for at least six months.