In Qimen, a township in the Anhui Province of China, they grew what we understand is a very mediocre green tea. In the latter half of the 19th century an enterprising young man back in the latter half of the 19th century decided to try black tea instead of green tea and created one of the great teas of China. It is frequently referred to as the burgundy of black tea. Keemun Congou is a later spring picking of Keemun black tea than the Imperial Keemun. Keemun Congou was the foundational tea for many of the original English Breakfast teas. It gets the name congou because it takes skill and practice to create the tea without breaking the tiny delicate wiry leaves. It is very similar in taste to the Imperial Keemun, but with a little more body.
Use 2 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. Steep for 4 minutes with boiling water. We recommend this tea as is, but it is also good with milk and/or sweetener.