With the demand of black tea rising in the
Chinese market, multitudes of different experiments are being tried all over
China. There are some success but also some rather sad stories. Black teas are
now being produced with many different varietals that were never used as black
teas. Some of the noted examples are from Fujian Province where tea merchants,
with their quick thinking and adaptive nature, are producing the most
Fujian farmers are now producing black tea with
Wuyi Oolong and even with White Tea varietals! We found that a fully oxidized
white tea produces an interesting cup, retaining the unaggressive nature of
white tea but removing that annoying raw greenish astringency. The smooth
bodied sweetness is unique and demands a look from anyone who is interested in
a change of pace or just wants to explore something new.
Congou, in the name of this tea refers to the fact that it is a full-leaf black tea, processed with care, unlike a fanning or other quality tea with cut leaves.
We recommend using a good-tasting water. Infuse
with near boiling temperature water for 2-3 minutes. Decant and enjoy. White
Tea Congou yields multiple satisfying infusions. As always, we recommend that you experiment
to find that perfect "sweet spot" for yourself by varying the
steeping time, brewing temperature and amount of leaves used.