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A grade of Chinese black tea, obtained from the fifth and largest leaf gathered from a shoot tip of a tea plant.
[Amoy (Xiamen) kang hu (te), elaborately prepared (tea), corresponding to Mandarin gōngfu (chá), from gōngfu, worksmanship; see kung fu.]
(Cookery) a kind of black tea from China
[C18: from Chinese (Amoy) kong hu tē tea prepared with care]
a black tea from China.
[1715–25; < dial. Chinese (Xiamen), = Chinese gōngfū(-chá) literally, effort (tea)]