Sichuan Province in Western China is considered by many scholars to be the home of the first commercial tea ventures. From there tea production followed the flow of the Yangtze River on its way to the East China Sea. Sichuan’s long history of tea making shows itself at its best in this fine black tea. And this tea not only has centuries tea experience behind it, it is also a congou. "Congou" is a variation on "kungfu." Both mean to develop skills through patience, focus, and practice. In tea congou specifically refers to producing tea from the raw leaf. It focuses on producing delicate, unbroken leaves of even length. Such leaves produce a consistent and exquisite drink.
Our Sichaun Congou is very toasty with a long lasting pleasant sweetness.
Chinese Black Tea
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.