CONGOU TEAS. The term Congou is a corruption of the Chinese term _Kowng-foo_, meaning “laborious” or “assiduous sort,” more time and labor being expended on their manipulation than on the other varieties, and are commercially divided into Kaisows or “Red-leaf” and Monings or “Black-leaf Congou teas.” KAISOW OR RED-LEAF CONGOUS include Chingwos, Seumoo, Suey-kut, Sin-chune, Saryune, Cheong-soo, Cheong-lok, Cheong-syke, So-how, Yung-how, Wang-hung and Yung-tong Congou teas. =Chingwos=—Are the finest of all the red-leaf sorts, particularly when the crop is good; the dry leaf is well curled or twisted, keeping well up to a certain point and improving as it matures. The lower grades, however, deteriorate very rapidly, and in proportion to the openness or looseness of the leaf on arrival. Its special feature is its delicate and, to a degree, fragrant flavor which it imparts to other teas in combination, provided the other teas are not too strong and coarse. The liquor is not, as a rule, very dark, but reddish in hue, and possessing a round, mellow flavor, for which it is more esteemed than for its body or color in the cup. =Seumoo=—Is a long, bold, somewhat rough-leaved tea, dark-red in color and “coarse” in flavor. The finer grades are, however, fairly thick and strong in liquor, many of them although round and full are frequently dull and flavorless, but combining well with strong Assams. Seumoos make an excellent base when combined with the latter, the pungency of the Assam imparting the briskness and body which it lacks when used alone. =Suey-kut=—Is a brisk but mostly burnt variety, being as a rule, too highly fired. The dry leaf of the first pickings is evenly twisted, black and stylish in the hand, its strength and flavor is but average, and quality generally only fair in the cup. The commoner grades, though usually well-made and pleasing in appearance, are frequently stemmy or dusty. =Sin-chune=—Is neither a large or greatly valued sort, the dry leaf being loose in make, mixed and ragged in appearance, and objectionably dusty, while the liquor is hard and dry to dullness, lacking both in flavor and aroma. =Saryune=—Is the reddest of the Red-leaf teas, and while one of the most serviceable of this variety, is not a fine sort by any means, though often ripe and juicy. The liquor is almost invariably strong and brisk, but burnt in flavor, the result of too high firing, and with the exception of a few of the finer grades the leaf is rarely well curled, being generally open, red and rough in appearance, the second and third crops being usually very dusty or stemmy. =Cheong-soo=—Is a scarce sort, varying in quantity and quality from year to year, but quite a desirable one, particularly when the crop is good; but fine Cheong-soos are rarely seen in this market.