Congou Black Tea | Boston Tea Party Ships Museum

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Congou Black Tea | Boston Tea Party Ships MuseumThis Chinese black tea was one of the five teas tossed into Boston Harbor on December 16, 1773. Congou was made in a more disciplined manner than the common Bohea black tea and was higher priced. If you are a fan of China's black teas, such as Keemun, you'll appreciate this historic and delicious leaf. We package this tea for the Boston Tea Party Ships & Museum, where Elmwood Inn Fine Teas founder Bruce Richardson serves as the tea master. Add milk if

He wanted to create a tea that reminded him of those experiences

This tea stands up to ice without being diluted

Steep at 185°F for 1-2 minutes

which is different from Sheng Pu-Erh in that it is fermented before it is packaged or compressed

Built with the Tea Enthusiast in mind

It is said Dong Ding Oolong was brought back from Wuyi mountain

tea made a comeback as a new century began

sexual activity

Good for multiple steepings

Continue your tea education with The New Tea Companion by Bruce Richardson and Jane Pettigrew

This premium organic green tea from Shizuoka

Also delicious when served over ice