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 variations.

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.

Brewing suggestions:

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.