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.