CLASSIFICATION AND DESCRIPTION. 87 



to that of the latter variety in flavor and aroma. The 

 dried leaf is also very black, fairly made and often 

 " tippy " in the hand. 



Some Congou teas are also produced in other districts 

 of China, being known to trade as Amoy, Ankoi, Qui-fa, 

 Padrae, Pekoe and Canton Congou teas. 



Amoy CongOU Known to trade also as " Swat-how," 

 is invariably burnt in flavor, but when the crop is good, 

 is brisk and strong in the cup. The dry-leaf being coarse 

 and loosely folded, they deteriorate very rapidly, be- 

 coming wild or " weedy " in flavor as they mature. 



Qui-fa Is a " tarry " tea, allied to Amoy, but more 

 evenly curled and blacker in color. The liquor is 

 strong and brisk, and not quite as rank or bitter as that 

 of the former. The infused leaf is very coarse and 

 irregular in form, often broken and very dark in color. 



Ankoi Congou. The difference between Ankoi and 

 Amoy Congou is not very wide, the former being ranker, 

 if anything. They are generally rougher in make, dull- 

 black in color, thick and muddy in the cup, bitter and 

 astringent in flavor, more particularly the commoner 

 grades, which are in addition broken, stemmy and dusty. 



Fadrae-CongOU Is a strong, high-fired tea, large 

 in leaf, black and " crispy " in style, and useful only for 

 its great strength and pungency in the cup. The lower 

 grades are frequently " soapy " or " mousey " in flavor, 

 and invariably dusty, 



Pekoe-CongOU Approximates closest to Chingwo 

 in make and general appearance, but are more artistically 

 twisted and darker in color and " Pekoe-tipped," the 

 flavor being sacrificed to style and finish. The infused 

 leaf is medium sized, regularly formed and reddish in 

 color, while the liquor is fairly rich, fragrant and pekoe- 

 flavored to a high degree. 



