Panyang Congou has lofty, nutty scents, with faint additions of honeyed sweetness. With a beautiful raw sienna color, the liquor is soft, with nonabrasive flavors of baked apples and spring hay.
From the Fujian province, Panyang Congou is a close relative of Panyang Golden Needle and Golden Monkey, but slightly older and made in a more traditional style, with the least amount of tips.
Congou is a corruption of the Chinese words Gong Fu, or Kung Fu, which mean “High Mastery”. A tea trade classification for Chinese black teas with this particular twisted shape, the word refers to the masterful skill required to produce the teas by hand. Today, the teas are made almost entirely by machine. The leaves are expertly rolled into a tight twist before slowly oxidizing to take on the fruity but unsweetened flavor of baked apples.
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Also if anyone’s interested in Zhejiang Province at all, my travel log was just put up on the website!
Here’s the direct url:
http://www.harney.com/teatravel.asp
Oh man, that travelogue is amazing! The pictures are neat. The notes about Japan were particularly cool to me; I travel often but I’ve never been anywhere quite as ‘foreign’ in its feel as Tokyo was, to me…such an experience.
If there was a place for me to add the links to the rest of my photos from my trip I would! Curse the beta!
Also if anyone’s interested in Zhejiang Province at all, my travel log was just put up on the website!
Here’s the direct url:
http://www.harney.com/teatravel.asp
Oh man, that travelogue is amazing! The pictures are neat. The notes about Japan were particularly cool to me; I travel often but I’ve never been anywhere quite as ‘foreign’ in its feel as Tokyo was, to me…such an experience.
If there was a place for me to add the links to the rest of my photos from my trip I would! Curse the beta!