Congou (Chinese: 工夫紅茶; pinyin: gōngfu hóngchá) 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.[1]
- ^ Daily Life in 18th-Century England - Page 238 Kirstin Olsen - 1999 "Strong types, like green "gunpowder tea" or black pekoe, were blended with hyson or "bloom tea," which were generally weaker. Congou was the most popular type; bohea, the cheapest and least fashionable, was drunk on its own mostly ..."