A general term for Chinese black tea, derived from gong-fu, defined below.
Congou is a description of a black Chinese tea variety used by 19th Century tea importers in America and Europe. It was the base of the 19th Century English Breakfast tea blend.

The source the importers called “Cangou” was Amoy Kanghu tea, or Teochew Kanghu tea, the ‘espresso’ of Chinese teas (Chaozhou Gongfu cha), or Keemun Gongfu or Congou made with careful skill (“gongfu”) to produce thin, tight strips without breaking the leaves.

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