"Shen" > wrote in message
ups.com...
> 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
>

Upton has a Sichuan Zao Bei Jian listed in their Chinese black tea section
under "Other Congou". I haven't had any for probably a year and a half, but
enjoyed it very much the several times I purchased it. I remember it being
similar to how you described the tea from Teaspring.

Blues