TeaChat

From my understanding, Gongfu/Congou was originally a designation used to distinguish tea processing from the older Xiaozhong/Souchong method. (And later, from the "Hongsui" broken-leaf mechanized methods imported from the British.) Does anyone in China still use the Xiaozhong method of tea processing anymore, though? I hear that even Lapsang Souchong is often simply smoked Gongfu-process leaf of lower-quality grades. What about mechanized whole-leaf rolling? Are teas processed in that way still Gongfu, or do they fall under "Hongsui" with the CTC? Maybe I have things all wrong?

If anyone can help clear up my confusion, it would be greatly appreciated.

heard it refers to the way it's processed. gongfu black tea leaves are like small strips, (if you see what I mean?) and it takes skills to make it like that (picking of single leaves, not breaking the leaves during processing,...)

gongfu = 功夫 = skill

could be totally wrong