congou

American  

[kong-goo] / ˈkɒŋ gu /

Also congo

noun

1. a black tea from China.

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congou British  

/ ˈkɒŋɡuː, ˈkɒŋɡəʊ /

noun

1. a kind of black tea from China

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Etymology

Origin of congou

First recorded in 1715–25; from dialectal Chinese (Xiamen), equivalent to Chinese gōngfū(-chá), literally, “effort (tea)”

Example Sentences

The black teas usually imported from Canton are the bohea, congou, souchong, and pekoe, according to our orthography: the French missionaries spelt them as follows: boui, camphou or campoui, saotchaon, and pekao or peko.

From Curiosities of Medical Experience by Millingen, J. G. (John Gideon)

Among black teas are bohea, congou, souchong, and pekoe; among green, hyson, imperial, and gunpowder.

From Chambers's Twentieth Century Dictionary (part 4 of 4: S-Z and supplements) by Various

I made her a few evening visits, and we talked love affairs over muffins and a cup of excellent congou.

From The Mirror of Literature, Amusement, and Instruction Volume 12, No. 339, November 8, 1828 by Various

In order of quality the Ceylon grades are: orange pekoe, pekoe, pekoe-souchong, souchong, congou, and dust.

From East of Suez Ceylon, India, China and Japan by Penfield, Frederic Courtland

Some well-known brands of black tea are China congou, or English breakfast, Formosa, oolong, and the various pekoes.

From Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences