congou, can go

[A corruption of kong - hú (Amoy dialect); Chinese kung - fú laborer's tea, or tea on which labor has been bestowed.] A tea cla ified by the districts from which the several descriptions come. Ningchows, Oonfas, Oopacks, and Kientucks are called "Blackish-leaf kinds." These are all grown in districts near Hankow. Kysows, Chingwos, and Paklings are called "Reddish-leaf kinds," and are grown in districts near Foochow. A small quantity of Congou called "New make" is grown in the district of Tayshan, near Canton. The favor of each description is distinctive, arising of curing. Congou is picked as first, second, and partly from soil and climate, and partly from mode third crop, and is prepared by slowly drying the leaf fully, so that the leaf is nearly uniform throughout over charcoal fires, and subsequently a orting care the chop. A chop (an undefined quantity ranging tea of one or more gardens heaped together, and from 200 to 700 chests of about 100 lbs. net) is the and flavor throughout. cured together, having exactly the same appearance fully; Gr. grapho to write.] Registered, con*con-graf-fet, a. [Lat. pref. con cum with, firmed. -able.] Fit or deserving to be congratulated; con-grăt-u-la-ble, a. [Eng. congratula(te); worthy of congratulation.