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Lewis Perin

(Richard Chappell) writes:

> On Jun 28, 6:36 am, Shen > wrote:
> > I'm very interested in trying some Sichuan Teas. I have a particularly
> > delicious Sichuan Gong Fu Quality Black Tea from Teaspring;
>
> Mydnight > replied:
> >Gong Fu Black Tea from Sichuan?
> >That hardly seems accurate...I didn't even see Gongfu Cha until I came
> >to the South of China.
>
> Don't Chinese refer to shu Pu Erh as black, and fully fermented tea as red?
> And don't lots of people, all over China, gongfu pu erh, even shu?

Not only that, but gongfu has more than one meaning. It doesn't only
refer to a brewing method, it also gets used to refer to red tea
itself, or at least, decent red tea. You sometimes see that
transliterated as Congou. I suspect the vendor is using Gongfu in
that sense, or maybe they're saying the tea is good enough ("Gong Fu
*Quality*") for multiple steeps.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html