On Jun 28, 5:43 pm, Lewis Perin > wrote:
> (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 /

It seems that, in many cases, it means, a superior tea that is good
enough to be served to esteemed guests and, as you said, holds up.
Shen