CONGOU TEAS.
Congou Teas are grown principally in the Bohea hills in China, and are known to trade in this country as English Breakfast Teas. They are divided into Kaisow or Red-leaf and Moning or Black-leaf Teas, and are a distinct variety differing in color, liquor and flavor from the Oolong sorts.
Kaisow—or Red-leaf Congous, comprise, Chingwos, Seumoos, Suey-kuts, Saryunes, Sin-chunes, Cheong-soo, Cheong-lok, So-how and Yung-how. The leaf is reddish-black in color, well and firmly made; the liquor rich-red or wine-color, and flavor pungent but pleasing to the taste. Their special feature is their delicate and to a high degree fragrant flavor, which they impart to other Teas in combination, provided the others are not too strong or coarse.
Moning—or Black-leaf Congous include Ning-chows, Oonfas, Oonams, Oopacks, Kintucks, Kee-muns, Kiukangs, Panyongs, Paklins and Paklums, and are black in color, stylish in make; the finer grades being Pekoe-tipped and flavored. The infusion is also dark-red or wine-colored, but delicate and aromatic, making very useful Teas for blending purposes, combining advantageously with any and all the other varieties.