Pronunciation: [kənɡˈuː] (IPA) 
The spelling of the word "congou" is a source of confusion for many English speakers. The IPA phonetic transcription of this word is /kɒŋˈɡaʊ/, which helps to clarify its pronunciation. "Congou" is actually a type of black tea that originated in China, but the word has been adapted into English spelling conventions over time. Despite its unusual spelling, "congou" is a popular and flavorful tea that is enjoyed by many around the world.
Congou is a noun that refers to a type of black tea which is native to China. It is derived from the Chinese term "gōngfū", which means "skilled" or "concentrated". This term is often associated with the careful, diligent brewing process used to prepare the tea.
Congou tea is known for its distinct characteristics, including a complex and robust flavor profile. It is typically made from large, mature tea leaves that undergo a thorough oxidation process. This results in a rich and bold brew with a smooth and mellow taste. The tea liquor may appear dark amber or reddish-brown in color, and has a pronounced aroma.
To prepare congou tea, the leaves are first dried and then twisted or rolled into long, wiry strips. This not only helps preserve the flavor and aroma, but also allows for optimal extraction during brewing. The tea is often brewed in a teapot or individual cups, using hot water at a temperature of around 200 °F (93 °C). The steeping time can vary depending on personal preference, but typically ranges from 3 to 5 minutes.
Congou tea is widely appreciated and consumed in China and throughout the world. It is known for its versatility and can be enjoyed as is, or with the addition of milk or sweeteners. The term "congou" is often used to distinguish this particular type of black tea from other varieties, highlighting its unique qualities and cultural significance.
A fine variety of black tea from China.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "congou" is derived from the Cantonese term "kung-fu" (功夫), which means "skilled work" or "achievement through effort". This term was originally used to refer to Chinese teas that were carefully prepared using skilled techniques. During the 17th and 18th centuries, European traders encountered these teas and attempted to anglicize the term, leading to the word "congou". It specifically referred to black teas that were produced using these traditional Chinese methods. Overall, the term "congou" emphasizes the craftsmanship and skill involved in producing high-quality tea.
