Country of Origin: China
Region: Fuzhou

Lichee Congou

The Lichee Congou tea uses an excellent black tea from Fuzhou province - very smooth with a well rounded taste. But lichee holds the center stage in this delightful tea. It rolls over the tongue with a very silky feel and the taste lingers pleasantly. If you haven't tried this tea then you're in for a surprise!

Cultivated in many places in Asia as well as other places around the globe, lychee cultivation has been recorded as far back as 2000BC in China. Wild trees still grow in the Guangdong province where it is thought that they originated.  Lychees, introduced to the west in the late 1700's, have a taste that is sweet and slightly tart. The fruit has an intoxicating aroma and taste, which combines well with this China black tea. Lychee Congou brews to a deep copper color with a sweet, floral taste.

Lichee Congou also makes a truly wonderful ice tea.

Brewing Tips - Hot Tea: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of Lichee Congou tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea).

Brewing Tips - Cold Tea: Place 6 teaspoons of Lichee Congou tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water]. Please note that this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!