file which includes the original illustrations4 ,see #ejbjg-;h4htm or #ejbjg-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#ejbjg_/pg#ejbjg-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#ej bjg_/ejbjg-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/teablend ingasfin#jjwals ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by tilde characters is in bold face 7bold74 ,illustration3 ,tea ,hills of ,china4 ,,tea-,,blending ,,as ,a ,,fine ,,art by ,,joseph ,m4 ,,walsh1 ,author of ,tea ,its ,history and ,mystery4 ,illustration 8,,the ,,cup ,,that ,,cheers ,,but ,,not ,,inebriates40--,cowper4 ,philadelphia3 ,published by the ,author4 #ahif4 ,copyright ,by ,joseph ,m4 ,walsh4 #ahif4 ,,contents4 ,pages4 ,i4--,,introduction #g-aa ,,ii4--,,classification ,,and ,,description ,,of ,,teas #ac-cf ,,iii4--,,art ,,of ,,testing ,,and ,,selecting ,,teas #cg-dd ,,iv4--,,adulteration ,,and ,,detection #de-di ,v4--,,art ,,of ,,blending ,,teas #ea-ia ,,vi4--,,art ,,of ,,keeping1 ,,selling ,,and ,,preparing ,,tea #ic-ajd ,illustration3 7,branch of ,tea ,plant47 ,,part ,i4 ,,introduction4 ,there is no article handled by the grocer which demands greater attention1 engages more of his time1 or has a more important bearing upon the success of his business than ,tea1 as it stands in many respects far ahead of all the other commodities in commanding and maintaining patronage1 as well as in attracting and retaining trade for numerous other articles1 and at the same time yielding a larger margin of profit to the dealer4 ,gain being the fundamental object of all business transactions1 and as tea to the grocer plays such an essential part in determining this profit1 we may be excused if1 in considering the article from a purely practical standpoint1 we urge the relation which it has to the success of the dealer1 and who1 as a general rule1 experiences much more difficulty in the judicious selection of his ,tea than in any other staple he trades in4 ,the cause of this difficulty is obvious to dealers in ,tea in general1 being entirely due to the numerous varieties and almost innumerable grades1 flavors and characters of the commodity with which he is confronted and to be selected from in order to satisfy the diversity of tastes and various preferences to be catered to in order to please each individual taste and preference4 ,it therefore requires no ordinary skill or brief experience to make the proper selection or combination to suit the consumer under these trying circumstances4 ,the acquisition of such skill or knowledge1 for all practical purposes1 is not1 however1 quite as difficult as is supposed by many dealers1 it being fairly obtained by an intelligent study of the leading varieties and grades most in demand in the country or section of consumption1 in addition to a few simple and inexpensive experiments by the dealer in order to familiarize himself with the leading characters and values of the different varieties1 grades and flavors of the ,teas best adapted to each particular class or section of the country in which he may be doing business4 ,little is known1 comparatively1 in this country particularly1 of the art or principle of blending or 8mixing0 of ,teas4 ,the ,american dealer and consumer alike being averse to the practice as a general rule1 regarding it as about on a parity with the other too numerous forms of adulteration and sophistication now in vogue1 not only in the countries of consumption1 but also in those of production4 ,such objections1 however1 are entirely erroneous1 as it is an acknowledged fact that a combination of different varieties of wheat make better flour1 the same being true of coffee and many other staples of diet and drink1 so that the practice of blending ,teas for the consumer1 if properly understood and skillfully and judiciously performed1 would prove a more satisfactory one to the consumer1 and at the same time a more profitable one to the dealer4 ,the object of blending being1 not as the ,tea-using public imagines to lower the standard or reduce the cost at the expense of quality1 but to produce a measurably better ,tea and obtain a fuller and heavier liquor in addition to a much finer and more desirable flavor than that yielded by any single variety when used alone4 ,a ,tea1 in short1 giving better satisfaction to the consumer at a more moderate price1 and at the same time allowing a better margin of profit to the dealer without lowering his standard of quality4 ,to illustrate1 a dealer may already be selling a ,tea to his customers1 possessing a pleasing and suitable flavor1 but be lacking in body or too light in liquor1 whereas by his adding to it a small proportion of one or two other varieties possessing these requisite properties the defect is easily and inexpensively remedied1 and a fuller-liquied1 heavier-bodied1 richer-flavored infusion is produced2 the drawing and drinking qualities of the ,tea being improved all round without extra cost to the dealer or increase of price to the consumer4 ,it must therefore follow that by the skillful and judicious mixing or blending of a number of ,teas1 each differing in variety or grade1 a more uniform1 pleasing and palatable ,tea1 that is1 one richer in liquor1 heavier in body and more aromatic in flavor1 can be produced by this now acknowledged principle at a more moderate cost to dealer and consumer than can otherwise be obtained from any single variety or grade of ,tea4 ,the idea of blending ,teas originally arose from the experience incidentally gained by some old and life-long ,tea dealers1 that a beverage richer in liquor1 more pleasing in flavor1 more satisfactory in price to the consumer and less costly to the dealer1 could be produced from a number of the different varieties or grades when skillfully amalgamated or judiciously combined than could otherwise be obtained from any single sort when used alone4 ,no sooner was this experience confirmed than the 8mixing0 or blending of ,teas was generally resorted to by many of those who had the dispensing of the commodity to the public4 ,but while some dealers had a marked success in this branch of the ,tea business from the start1 others again who attempted to practice it failed completely in their efforts to produce any satisfactory results to themselves or their customers1 the end accomplished being instead of an improvement an injury and detriment to the quality and value of the ,teas so combined1 more often to such an extent that the single and regular variety of ,tea in demand would have pleased better at less labor1 time and cost to the dealer4 ,the cause of this failure was1 however1 due entirely and alone to the want of that necessary training1 experience or intelligent knowledge which would enable the unskilled blender to understand the peculiar characteristics and affinities of the different varieties and various grades of the ,teas which are improved by combination1 and their component parts1 as well as to avoid those which are deteriorated by the amalgamation4 ,the knowledge and skill required for this very particular and precise branch of the ,tea business being only attained in its perfection by numerous tests and constant experiments1 which are best performed by the admixture of from two to five--or more in many instances--small samples of ,tea differing1 frequently materially1 in variety1 character and quality1 and alternately changing1 altering and substituting the varieties and proportions of the same until the dealer has finally succeeded in producing a ,tea unique in character1 identified with himself1 and differing in every respect from that of any ,tea offered or sold by his competitors1 the liquor1 flavor and aroma of which will prove more pleasing and satisfactory in quality and price to his patrons1 and at a more moderate cost to himself4 ,time and experience have proved beyond question that skillful and judicious tea blending will be found to amply repay for all the study1 labor and expense bestowed on it by the dealer1 as the chief and only difficulty existing in the art lies in the fact of first finding a combination or combinations that will please the majority of consumers4 ,but it is an egregious mistake to imagine that the successful or profitable blending of teas consists solely in the indiscriminate or injudicious heaping together carelessly and indifferently of two or more varieties or grades of tea in one homogeneous mass without the slightest regard to quantity1 quality1 affinity1 affiliation or assimilation of leaf1 liquor1 character or flavor of the component parts4 ,while on the contrary the art or principle consists in the proper combining of two or more different varieties or grades of tea intended to form the combination on an at least intelligent or judicious1 if not scientific manner1 so as to yield a unique or particular tea1 of uniform quality1 strength1 flavor and pungency1 at a given price1 being at the same time pleasing and satisfactory to the average consumer1 and maintaining its standard of quality at all times and under all circumstances4 ,but while it may be admitted that it is difficult to master the art of successful tea blending thoroughly without the serving of an apprenticeship to the business1 and that the combinations that may be found in it are almost kaleidoscopic in their range1 still even the veriest novice need not spoil good tea by injudicious mixing1 as all that is required is a little study and a few simple rules carefully followed1 although these cannot be substituted entirely for years of practical experience in such a difficult and at the present time most essential branch of the tea business1 but will nevertheless prevent any serious error1 and at the same time insure a fair measure of success to the most inexperienced in the art4 ,illustration3 7,chinese ,tea ,garden47 ,,part ,,ii4 ,,classification ,,and ,,description ,,of ,,teas4 ,the ,teas of commerce are classified as ,china1 ,japan1 ,india1 ,ceylon and ,java ,teas1 but are generally divided into ,green and ,black ,teas1 under which terms they are best known to the public4 ,they are again sub-divided into numerous varieties and grades1 with names derived from the districts of production or indicative of their age1 make or quality1 these numerous applications being almost entirely of ,chinese origin4 ,illustration3 7,china ,tea ,plant47 ,,china ,,teas ,are divided into ,black and ,green1 the former comprising ,oolongs1 ,congous1 ,souchongs and ,scented ,teas1 the latter including ,imperials1 ,gunpowders1 ,hysons1 ,young ,hysons and ,twankay or ,hyson-skin ,teas4 ,illustration3 a--,firsts4 b--,seconds4 c--,thirds4 d--,fourths4 7,black ,tea ,plant47 ,,oolong ,,teas ,are sub-divided into ,ankois1 ,amoys1 ,foochows1 ,formosas1 ,saryune and ,pekoe-,oolongs1 grading from lowest to highest in the order named4 ,ankoi ,oolong--,is a doubtful species of the genus tea and said to be prepared solely from the leaves of a shrub closely resembling but widely distinct from those of the true tea plant4 ,the leaf is rough and coarse1 reddish-black in color1 indifferently prepared1 and ragged in general appearance1 while the liquor is dark-brown1 oily or earthy in flavor and bitterly astringent to the taste4 ,it is generally used for mixing with low-grade ,amoys1 to which it imparts a wild1 rank or weedy flavor1 and should be avoided by the dealer altogether4 ,amoy ,oolongs--,embrace ,kokew1 ,mohea and ,ningyong ,oolong teas and are fairly good teas for blending purposes1 many of them drawing and drinking exceedingly well in the cup4 ,the leaf1 while large and somewhat coarse in appearance1 is well prepared as a rule1 while the liquor is clear1 strong and frequently pungent4 ,the poorer grades1 however1 possess a wild or herby flavor1 strongly objected to by the majority of tea consumers4 ,foochow ,oolong--,ranks among the best of the black teas of ,china4 ,the leaf of the finer grades being black and silky in appearance1 rich and mellow in liquor and fragrant in flavor1 while the medium and lower grades are somewhat larger and looser in make they possess splendid cup qualities1 making the most suitable foundation for all blends in this country1 being useful and serviceable for the purpose4 ,formosa ,oolong--,is unique in leaf1 liquor and flavor1 differing widely in character and flavor from the former varieties4 ,they possess a rich1 fragrant aroma1 the leaf being very pleasing in the hand1 evenly curled and crapy in texture1 and impart tone and character to any combination in which they may be introduced4 ,saryune and ,pekoe ,oolongs--,are very rare sorts in this market1 the latter deriving its trade-name from being liberally sprinkled with ,pekoe-tipped leaves4 ,they are somewhat large and bold in style1 evenly curled and pleasing in appearance4 ,the infusion being dark brown in color1 heavy and full in body and very fragrant in flavor4 ,,congou ,,teas4 ,congou ,teas are grown principally in the ,bohea hills in ,china1 and are known to trade in this country as ,english ,breakfast ,teas4 ,they are divided into ,kaisow or ,red-leaf and ,moning or ,black-leaf ,teas1 and are a distinct variety differing in color1 liquor and flavor from the ,oolong sorts4 ,kaisow--or ,red-leaf ,congous1 comprise1 ,chingwos1 ,seumoos1 ,suey-kuts1 ,saryunes1 ,sin-chunes1 ,cheong-soo1 ,cheong-lok1 ,so-how and ,yung-how4 ,the leaf is reddish-black in color1 well and firmly made2 the liquor rich-red or wine-color1 and flavor pungent but pleasing to the taste4 ,their special feature is their delicate and to a high degree fragrant flavor1 which they impart to other ,teas in combination1 provided the others are not too strong or coarse4 ,moning--or ,black-leaf ,congous include ,ning-chows1 ,oonfas1 ,oonams1 ,oopacks1 ,kintucks1 ,kee-muns1 ,kiukangs1 ,panyongs1 ,paklins and ,paklums1 and are black in color1 stylish in make2 the finer grades being ,pekoe-tipped and flavored4 ,the infusion is also dark-red or wine-colored1 but delicate and aromatic1 making very useful ,teas for blending purposes1 combining advantageously with any and all the other varieties4 ,,souchong ,,teas ,are among the finest and richest of the ,black ,tea sorts of ,china1 but are limited in supply1 being chiefly prepared from the youngest leaves of the earlier pickings4 ,they are known to trade as ,lapsing1 ,padrae1 ,pekoe1 ,tonquam1 ,canton and ,oolong-,souchongs4 ,the leaf is long1 flat1 handsome and 8crapy0 in texture1 finely and artistically curled1 being only lightly fired4 ,they yield a rich wine-colored liquor1 with a fragrant flavor entirely peculiar to themselves1 and described as 8tarry0 in trade1 which1 when not too pronounced1 adds rather than detracts from their value4 ,the product of the later pickings are of less strength and flavor1 but are still smooth and pleasing in liquor and flavor1 making very serviceable teas for mixing owing to their general intrinsic properties4 ,,scented ,,teas ,form a special class of the ,chinese product1 and comprise ,foochow1 ,canton and ,macao ,scented ,teas4 ,they are sub-divided into ,capers1 ,pekoes1 ,pouchongs1 ,orange1 ,flowery and ,pouchong ,pekoes1 and are very fragrant1 being highly scented with the leaves1 flowers1 blossoms and roots of other plants1 such as that of the ,iris1 ,jessamine1 ,gardenia1 ,chloranthus and ,oleofragrans4 ,they are principally prepared from the largest but most succulent leaves of the first pickings and cured by a series of brisk firings and rollings4 ,the dried leaf is finely made1 long and evenly folded1 and the infusion is wine-colored1 piquant and aromatic1 from which fact consumers not accustomed to their use erroneously imagine that they are much stronger and more exciting than the ,oolong and ,green ,teas sorts1 and should be used only very sparingly in blending4 ,caper--,is so termed from its small1 round leaf resembling capers1 and is prepared from the youngest and tenderest leaves of the tea plant4 ,the infusion is of a rich wine-color1 pungent and aromatic in flavor1 forming what is termed a bouquet4 ,pekoe--,signifies in ,chinese 8,white down10 applied to the whitish or downy substance at the end of the leaves4 ,it is usually prepared from the young leaf buds just expanding1 and is a very much overrated variety4 ,pouchong--,is a bold1 rough-looking leaf1 dull black in color and peculiar in scent1 the latter being imparted to it by the admixture of the seeds of the ,chulan flower4 ,orange ,pekoe--,is a long1 flat1 even-leaf tea1 jet black in color and containing yellowish1 downy tops at the ends1 from which it derives its trade name4 ,flowery ,pekoe--,is a smaller but more evenly-folded leaf1 olive-colored with ends ornamented with whitish or velvety tips1 being also very highly scented with the flowers or blossoms of other plants4 ,in some of the ,chinese districts the scenting material is added to the tea during the firing process and afterward separated by sifting1 but is1 however1 more generally introduced into the tea after it is prepared and ready for packing4 ,it is spread over the tip of the tea and allowed to remain there for at least a day1 or until it becomes strongly impregnated with their moisture1 and then removed1 the duration depending in a great measure on the character of the scent employed4 ,illustration3 a--,gunpowder4 b--,young ,hyson4 c--,imperial4 d--,hyson4 e--,twankey4 7,green ,tea ,plant47 ,,green ,,teas ,include ,moyunes1 ,hychows1 ,fychows1 ,tienkes1 ,tayshings and ,pingsueys1 district names1 and grading in the order named4 ,moyune--,is the most valuable intrinsically and commercially1 being far superior to all the others in make1 color1 draw and drink4 ,the leaf is firmly rolled1 natural green in color and extremely uniform in appearance1 while the liquor is clear1 brisk and pungent in flavor1 forming a splendid variety for blending with any tea4 ,hychows--,are much inferior to the former in leaf and liquor1 the infusion1 although darker in color1 is lighter in body and devoid of any pronounced flavor4 ,fychows--,are generally bold and rough in leaf1 dull-green in color1 dark and heavy in liquor and astringent in flavor1 being in the whole a very undesirable sort for any purpose4 ,tienkes--,while long and coarse in make are yet pleasing to the eye1 being chiefly sold in style as they will not stand the cup test1 the infusion being dark1 thick1 bitter and frequently smoky in flavor owing to high firing4 ,tayshings--,like ,tienkes look well in the hand1 being fairly well-made and stylish-looking1 but are of a leaden-blue color1 the result of the facing or coloring matter used to enhance their appearance1 while the liquor is dark and muddy and the flavor earthy to the taste4 ,pingsueys--,are termed by the ,chinese ,bastard ,tea1 being principally prepared from the leaves of some shrub remotely resembling those of the ,tea plant4 ,while the leaf is very stylish and firmly made it is of heavy blue color and greasy in appearance owing to the gypsum used in their preparation and are entirely unfit for human use4 ,what are known as 8,canton0 and 8,country0 ,green ,teas are also spurious ,teas1 the former being manufactured from spent or exhausted ,tea leaves1 that is ,tea once used1 dried1 refired and colored with gypsum or ,prussian blue4 ,the latter being prepared from the leaves of wild or uncultivated ,tea plants4 ,illustration3 7,picking ,tea in ,china47 ,,sub-,,varieties4 ,the ,green ,teas of ,china are again sub-divided in ,gunpowders1 ,imperials1 ,hysons1 ,young ,hysons and ,twankays1 terms denoting style of make1 age or other peculiarity1 and are too well known to the trade to need description4 ,gunpowder--,is termed by the ,chinese 8,choo-,cha0 or ,pearl tea1 from its small1 round or shotty appearance4 ,it is generally prepared from the smallest and youngest leaves of the green tea plant1 its quality corresponding to the picking and district of growth4 ,the product of the first crop is sometimes known as 8,pin-head0 from its extremely small1 round or globular appearance4 ,imperial--,derives its trade name from being the style or make of ,tea used in the ,imperial household and by the ,mandarins or wealthier ,chinese4 ,that exported is prepared from the larger and older leaves of the respective pickings and rolled in the same manner as the former1 from which fact it is also known as 8,big ,gunpowder0 and also as 8,pea-leaf40 ,but while larger and bolder in make it possesses much the same drawing and drinking qualities4 ,hyson--,is known to the ,chinese as 8,he-tsien0 or 8,flourishing ,spring0 from being picked in the full spring-time1 and is large and loosely made1 being prepared from the older leaves of each respective picking4 ,it bears the same relation to ,young ,hyson that ,imperial does to ,gunpowder and produces the same characteristics1 but in a minor degree4 ,young ,hyson--,is a corruption of the ,chinese term1 8,yu-tsien10 or ,early ,spring1 from being gathered in the early spring-time1 and in make the leaves are extremely small1 finely but artistically twisted1 almost wirey in texture1 being prepared from the youngest and tenderest leaves of the tea plant4 ,twankay--,or 8,hyson-skin10 is composed chiefly of the largest and oldest leaves of the foregoing varieties that cannot1 owing to their coarse or broken condition1 be rolled or converted into the former makes4 ,it is a large1 loose and flat-leaf tea1 varying in color1 liquor and flavor1 according to the grades from which it is separated4 ,considerable mystery and confusion for a long time existed regarding the species of plant yielding the varieties known as ,green and ,black teas1 many authorities claiming that the former was produced from the ,green tea plant exclusively1 and the latter from the ,black tea plant solely1 while again it was held by others that both varieties were prepared at pleasure from but one and the same species1 the mere difference in color1 flavor and effects being due entirely to a disparity in the soil and process of curing4 ,but later and more careful investigation disprove these particular opinions1 as while it is now admitted1 even by the ,chinese themselves1 that both kinds may be produced at will from either or both species of the tea plant1 it is a popular error to imagine that ,china produces the two commercial kinds in all districts1 as the preparation of the greater proportion of the respective varieties is carried on in widely separated districts of the ,empire from corresponding species of the tea plant1 different methods being adopted only in the process of curing the two kinds from the first stage4 ,green teas are prepared and distinguished from ,black in such instances by the fact that the former are not fermented as long or fired as high in the process of rolling as the latter4 ,it was also a commonly-received opinion at one time that the distinctive color of ,green teas was imparted to them by being cured and fired in copper pans4 ,for this belief1 however1 there is not the slightest foundation in fact1 as copper pans are never used for the purpose of firing tea1 repeated experiments and unerring tests having been frequently made by competent experts1 but not even in a single instance has any trace of that metal been found in them4 ,illustration3 7,japan ,tea ,plant47 ,,japan ,,teas4 ,in color1 flavor and character1 ,japan ,teas are totally distinct from any and all other varieties of ,tea known to commerce4 ,they are divided into ,panfired1 ,sundried and ,basketfired ,teas and ,nibs1 but are frequently converted into ,oolongs1 ,pekoes1 ,congous1 ,imperials1 ,gunpowder and ,young ,hyson makes4 ,illustration3 7,curing ,tea47 ,panfired ,japan--,is a medium-sized green-leaf ,tea1 well-curled and presenting an unbroken appearance4 ,it yields a bright clear liquor which remains unchanged in color until quite cold1 and possesses a flavor delicate but fragrant in odor4 ,the medium grades1 however1 are rougher in make1 darker in liquor and duller in flavor1 while the commoner ones are coarse and unsightly in style1 varying in color and somewhat 8brassy0 or metallic in flavor4 ,sundried ,japan--,derive their trade-name from being dried in the sun before firing1 in order to fix their color more permanently4 ,the leaf is of an olive-green color1 small and compactly curled1 and the liquor what is known as 8toasty0 in flavor owing to their thorough fermentation before firing4 ,the lower grade range from a yellowish to a dull-green in color1 indifferently made and often 8fishy0 in taste from the use of fish manure in cultivating4 ,basketfired ,japan--,is so called from being cured in baskets over a slow fire4 ,the finer grades are long1 dark and exceedingly well twisted or curled1 clear and bright in the infusion and mellow or 8mealy0 in flavor1 the latter quality making them a very valuable sort for blending with ,oolong in the proportions of one part to four of ,oolong1 or almost any variety into which they are introduced4 ,illustration3 7,firing ,tea47 ,japan ,nibs--,are composed of the largest and oldest leaves of the foregoing sorts1 and bear the same relation to ,japan ,teas that ,twankay does to ,green ,teas4 ,in the cheaper and lower-grade blends they make an excellent addition by imparting strength and fullness to the combination1 particularly when separated from the higher grades of ,japan ,teas4 ,illustration3 7,rolling and ,curling47 ,japan ,oolongs--,pekoes1 ,congous1 ,imperials1 ,gunpowder and ,hysons differ only from the regular ,japan ,teas in make1 and from being prepared from the same leaf they naturally possess the same general characteristics and cup qualities1 but are not produced in any appreciable quantities4 ,illustration3 7,sorting ,tea47 ,illustration3 7,india and ,ceylon ,tea ,plant47 ,,india ,,teas4 ,principally comprise ,assams1 ,cachars1 ,darjeelings1 ,dooars1 ,deradoons1 ,kumaons and ,chittagongs1 ranking in quality in the order named1 and are converted into ,pekoes1 ,souchongs1 ,congous and ,pekoe-,souchongs resembling most the ,congou sorts of ,china in make1 style1 color and general appearance1 but many of them being produced from a combination of the ,china and ,india ,tea plants are hybrid in character1 differing widely from their originals4 ,in make and style they are in general longer and narrower in leaf1 better curled and more shapely in form than the corresponding ,chinese varieties1 but contain a much greater excess of tannin which accounts for their superior strength or rather rankness in the infused state4 ,illustration3 7,india ,tea ,plantation47 ,assams--,are greyish-black in color1 the dried leaf of the finer grades being pekoe-tipped and flavored4 ,the liquor is unusually strong and pungent in addition to being thick and heavy in the cup1 but are very useful for forming the base or foundation of all blends among ,irish1 ,english or ,scotch ,tea consumers4 ,cachars--,are blacker in color1 but not as well made or handsome in appearance4 ,the infusion1 however1 is softer and mellower1 being occasionally what is known as 8fruity0 in flavor4 ,darjeeling--,is a hybrid variety1 produced from a cross between the ,china and ,india ,tea plants and partakes somewhat of the characteristics of both4 ,but1 while blacker in leaf1 it is not on an average as finely made1 and while round and full in body is not as pungent or flavory in the infusion4 ,dooars--,approximate more to ,cachars in style1 color and general appearance1 and are strong1 rough and coarse in liquor1 but pungent and pleasing in flavor1 being a serviceable ,tea for blending1 as it imparts tone and character to any combination in it which it may be used4 ,deradoon--,is a high-fired ,tea1 loosely made and deteriorating rapidly1 becoming sour or rancid on exposure to the atmosphere in a very short time4 ,the liquor is frequently 8earthy0 in taste and somewhat analogous to that of ,ankoi ,oolong1 for which reasons they are not much sought after4 ,kumaon--,is generally converted into ,gunpowder1 ,imperial and ,hyson ,teas1 all being prepared from the same leaf1 the chief and only difference lying in their make and color1 as they still retain all their ,indian characteristics of liquor and flavor4 ,chittagong--,is thick1 heavy and strong in the cup1 and what is termed 8nutty0 in flavor and are considered good1 useful ,teas for blending purposes from their great strength and positive character4 ,india ,teas in general possess a sharp acid taste not to be found in any of the foregoing varieties1 and a distinct but peculiar flavor1 rarely liked by ,american ,tea consumers1 except when largely tempered with the softer and more mellow liquored ,teas of ,china4 ,in order to neutralize or offset this disagreeable peculiarity1 it is at all times necessary to use only the best of the ,india grades in blending4 ,another very disagreeable feature of ,india ,teas is that of the formation of an oily or gummy film which settles on top of the liquor after infusion4 ,the loss of flavor and rapid decay in exposure is also greater in ,india ,teas than in most other varieties4 ,the grades most easily affected in this manner being the two highly-fired1 light-liquored and open-leaf makes4 ,illustration3 7,ceylon ,tea ,plantation47 ,,ceylon ,,teas4 ,ceylon ,teas--,are comparatively new ,teas to commerce1 and are known to trade as ,matagalas1 ,mandulsumas1 ,rakuwanas1 ,kanda-loyas1 ,kandapole and ,soocan-duris1 but as with ,india ,teas they are chiefly converted into silver and golden ,pekoe1 ,congous1 ,souchongs and ,pekoe-,souchongs4 ,their leaf1 liquor and flavor like their ,india prototypes varies greatly in style and quality1 according to the elevation at which they are grown1 their uniformity also varying from year to year as in the ,india districts4 ,silver ,pekoe--,is a long1 whitish1 downey-leaf ,tea1 almost 8satiny0 in texture1 with silvery tips at the ends4 ,the liquor is dark1 reddish in color1 but bright and sparkling in the cup1 delicate and fragrant in flavor for this variety but very much overrated in value4 ,golden ,pekoe--,is a much smaller leaf ,tea1 darker in color and somewhat silky in texture and liberally sprinkled with rich1 yellow or orange tips while the inferior grades are much darker and heavier in body1 but fresh1 fragrant and greatly appreciated by consumers who prefer this variety4 ,pekoe-,souchong--,is chiefly composed of the ,pekoe leaves that are devoid of tips and ,souchong containing some tipped leaves1 but as a general rule it is an unassorted ,tea prepared from the larger and coarser leaves that will not pass through the sieves4 ,it is medium in size and choppy in leaf1 but ripe and rich in liquor1 fairly brisk and malty in flavor4 ,,ceylon ,,congous ,,and ,,souchongs4 ,closely resemble the corresponding ,india kinds in make1 color1 liquor and flavor1 and make excellent ,teas for combining in blending but like the ,india sorts will not keep as long or as well as the ,china or ,japan kinds1 becoming sour and rancid in a few months1 defects attributed to the rapid artificial methods of curing practiced in these countries4 ,illustration3 7,ceylon ,tea ,factory47 ,broken ,leaf--,india and ,ceylon ,broken-leaf ,teas are composed of the old1 broken and mutilated leaves of the other sorts which are separated in sifting1 and bear the same relation to these varieties that ,twankay does to ,china ,green ,teas and ,nibs to the ,japan sorts4 ,they vary in color from brown to black1 their strength being seldom great1 though the flavor of the finer grades is in general good1 drawing and drinking in proportion to the grades from which they are separated1 while that of the commoner kinds is poor1 thin and coarse in liquor and flavor4 ,illustration3 a--,pekoe4 b--,souchong4 c--,congou4 d--,souchong-,congou4 7,java ,tea ,plant47 ,,java ,,teas4 ,are known to commerce as ,preangers1 ,krawangs1 ,cheribons1 ,bagelens and ,banjmas ,teas1 and are classified as ,pekoes1 ,congous1 ,oolongs and ,souchongs1 after the manner of ,india and ,ceylon ,teas4 ,the leaves of the different kinds are sorted during the picking1 and graded according to size1 the smallest being converted into ,pekoe1 the medium into ,souchong1 and the largest into ,oolongs and ,congous4 ,java ,teas in general are particularly small in leaf1 dull-black in color1 but rather handsome in general appearance1 and approximating more to the ,india variety in style1 color and character1 but do not keep as well1 becoming rank and sour when allowed to lay too long4 ,the liquor of ,java ,teas is also deficient in strength1 body and flavor1 being almost totally devoid of any distinctive aroma or pronounced fragrance1 defects attributable mainly to their faulty and imperfect methods of curing and preparing1 as well as to the fact that the leaves are picked from the plants all the year round1 and allowed no time for rest or recuperation1 and making very indifferent ,teas for blending or using alone4 ,the last three varieties are generally converted in ,congous and ,souchongs1 ranking with and approximating to ,java ,teas in style1 color and character4 ,african ,teas--,are large1 black and coarse in leaf and liquor1 being very bitter and astringent in flavor4 ,they make poor ,teas for blending purposes4 ,fiji ,teas--,like ,african are coarse in leaf1 blackish in liquor and almost rank in flavor4 ,singapore ,tea--,is also a very inferior grade for blending1 being too pronounced in character for the purpose4 ,,part ,,iii4 ,,art ,,of ,,testing ,,and ,,selecting ,,teas4 ,the ,teas of commerce possess two values--an intrinsic or real value1 and a commercial or market value--the former constituting its quality1 strength and flavor1 the latter being more often based on its style or appearance1 supply and fluctuations in price1 so that in their selection for commercial purposes four leading features are to be considered before purchasing by the dealer1 viz43 ,leaf1 ,liquor1 ,character and ,flavor1 the drawing and drinking qualities of a ,tea in the cup being paramount to its style or appearance in the hand1 as many ,teas though coarse or rough-looking in 8make0 or appearance draw and drink exceedingly well in the infusion4 ,there are five principal methods of testing and selecting ,teas for commercial use1 and which may be summed up in the following sequence4 ,first by ,,style ,,or ,,appearance4 ,a good ,tea may be readily recognized by its style or appearance in the hand1 which though not invariably an indication of its merit in the cup has considerable to do with its quality and value1 choice ,teas of all kinds being handsomely made and pleasing to the eye4 ,they are compactly if not artistically curled or rolled according to their make1 whether ,green or ,black1 and all ,teas are fine in proportion to their youth and tenderness1 the ripest and juiciest curling up tightest and retaining their form longest1 that is the younger and fresher the leaves the richer and more succulent the ,tea4 ,while old and inferior ,teas on the other hand are large1 rough and loosely made in proportion to their age1 quality and period of picking1 as being partially or totally devoid of sap they are correspondingly coarse1 astringent or entirely flavorless in the infused state4 ,by ,,feeling ,,or ,,pressing4 ,judging a sample of ,tea by feeling or pressing in the hand is more applicable to the curled1 twisted or ,black ,tea sorts than to the rolled or ,green ,tea kinds4 ,for instance1 if the leaves of the former make so tested be really choice1 they will be found smooth1 crisp and elastic in the hand and capable of resisting a gentle but firm pressure without breaking4 ,but if the leaves be old and sapless they will be found tough and chaffy to the touch1 very brittle1 breaking easily and crumbling under the same conditions4 ,,smelling ,,or ,,inhaling4 ,by blowing or breathing heavily upon a sample of ,tea and then quickly smelling or inhaling the odor emitted from it1 a very fair estimate of its general character may be formed by the dealer4 ,to judge correctly by this method1 however1 an acquaintance with the distinctive flavors and peculiarities will be necessary1 this knowledge being best acquired by the dealer adopting a type or standard sample of the ,teas he is using or wants to match4 ,by ,,masticating ,,or ,,chewing4 ,an approximate estimate of a ,tea may also be formed by chewing or masticating the leaves1 a good tea being easily recognized by the rapid manner in which the leaves are dissolved on slight mastication4 ,if the ,tea be young and the leaves tender1 they become quickly reduced to a pasty consistency and very juicy1 but if old and inferior they will be found difficult to chew1 tough1 and yielding little or no sap1 according to its age and inferiority4 ,,infusing ,,or ,,drawing ,is1 after all is said1 the most satisfactory and reliable a method of testing or appraising a ,tea at its true value1 this being the manner adopted by all expert dealers and brokers in ,tea4 ,for this method a number of small cups1 scales and a half-dime weight are necessary1 together with a clean kettle of freshly distilled or filtered water1 briskly boiling1 and poured on the leaves1 after which they are allowed to infuse from three to five minutes before smelling and tasting4 ,the water used must in all cases be as soft and pure as can be obtained1 boiled briskly and used only at the boiling point1 that is1 it must boil1 but not overboil1 as if allowed to do so for even a few minutes1 it will not extract in its entirety the full strength or flavor of the ,tea4 ,as the value of a ,tea commercially depends principally upon the weight and flavor of the infusion as well as in the aroma imparted to it by the volatile oil which it contains1 so the intrinsic value of a ,tea is based principally on the amount of extract which it yields on infusion in addition to the quantity of the theine and tannin contained therein4 ,again1 the taste for a particular variety of ,tea being an acquired and not a natural one1 it follows that persons accustomed to a certain variety or flavor in ,tea want that particular kind and will not be satisfied with any other even if better or higher-priced4 ,this fact being admitted it becomes essential to the success of the ,tea dealer to study and learn the tastes and preferences of his patrons in order to cater satisfactorily to them4 ,to illustrate he may be selling his trade a heavy-bodied ,amoy ,oolong or dark-leaved ,foochow and suddenly change off to a fine ,formosa or ,congou4 ,in such a case his customers will be very apt to find fault with the latter1 no matter how fine they may be4 ,it therefore becomes essential to the success of the dealer to pay particular attention to the quality and standard of the ,teas he is purchasing1 as there is no article which he handles that will attract trade or retain it longer than a good ,tea at a legitimate price1 such a ,tea creating more comment in a district than any other article used at table and to such an extent that if the customers once lose confidence in either the ability or honesty of the dealer in supplying them they will be repelled rather than attracted1 it being next to impossible to draw them back again once they leave through any mistake of the dealer in his selection4 ,poor or badly selected ,teas will drive more customers away from a store in a week than can be made in a year1 so that it will not pay the dealer to make any serious error in the selection of his ,teas1 such mistake proving fatal to the holding or increasing of his ,tea trade as well as for other articles4 ,it is therefore much better and more profitable in the end to handle only good ,teas on fair and legitimate margin than to sell poor inferior and unsatisfactory ,teas at a larger margin of profit4 ,a dealer with any ambition to increase or even retain his ,tea trade should no more attempt to handle poor1 inferior1 dusty1 musty or damaged ,teas than a butcher has to sell tainted meats or a baker to give his customers sour bread4 ,the offense may not at first seem as objectionable1 but the final verdict of his customers will be the same in each case1 and the positive manner in which they will eventually manifest their opinion will be to quit dealing with him altogether4 ,good1 clean1 pure and sweet-drawing ,teas can always be purchased at a few cents per pound above the price of the dusty1 musty1 mousey1 woody1 herby1 grassy1 smoky1 or sour and trashy ,teas now flooding the market4 ,so that by the mistaken policy of trying to save a few cents per pound extra the seed is sown for the final ruin of the dealer himself in addition to casting discredit on the use of ,tea as an article of diet4 ,while on the other hand1 if the dealer makes a small but necessary sacrifice for the sake of future gain and reputation by selling only ,tea that is ,tea1 and content himself with a fair but legitimate profit1 satisfaction will be given to his customers1 his ,tea trade fostered and extended1 and the consumption of this most important food auxiliary increased throughout the country4 ,,grading ,,of ,,teas4 ,black ,teas1 such as ,oolongs and ,congous1 are graded as 8,firsts10 8,seconds10 8,thirds10 8,fourths0 and some times 8,fifths10 denoting the respective pickings and grading in the order named4 ,they are usually divided into 8chops0--quantities bearing the brand or 8chop-mark0 of the grower or packer--and which are again sub-divided into 8,lines10 8,marks0 and 8,numbers10 the latter rarely exceeding fifty packages4 ,the term 8chop0 meaning in ,chinese 8contract10 which in the ,tea trade is applied to a quantity of ,tea frequently composed of the product of different gardens or districts and afterwards mixed together and made uniform before packing and forwarding to the shipping ports4 ,green ,teas are graded as ,nos4 #a1 #b1 #c and #d1 the former being applied to the choicest kinds1 ,no4 #b to choice1 ,no4 #c to medium1 and #d to the common grades4 ,japan ,teas are usually graded as 8,common10 8,choice10 8,extra ,choice0 and 8,choicest40 ,india and ,ceylon ,teas are divided into 8,breaks10 each separate picking being known in trade as a 8flush0 and graded accordingly4 ,nearly all the ,india and ,ceylon ,teas are first 8bulked20 that is1 the whole is run together in one heap and thoroughly mixed before being put up in the chests1 this process having the advantage of insuring the regularity of the break or chop4 ,the selection of ,india and ,ceylon ,teas for blending purposes is much more difficult than that of ,china and ,japan ,teas1 greater care being required to avoid ,teas that will not keep well as well as those which may possess any other objectionable peculiarity4 ,the loss of strength and flavor is also much greater in some grades than in others1 the kinds most affected being the too highly-fired ,teas1 the light-flavored ,teas and those that possess a loose1 rough or open leaf4 ,,when ,,to ,,buy ,,teas4 ,the ,tea market fluctuating considerably1 sometimes it will be necessary for the dealer to learn to understand something of the law of supply and demand1 which1 to a great extent1 affects the fluctuations of the ,tea market1 before he can be sure of making desirable purchases4 ,the dealer in ,tea who not only understands the article he is dealing in1 but whose knowledge and judgment enable him1 in addition1 to make his purchases about the proper time1 possesses many advantages over his competitors1 the value of which cannot be overestimated4 ,for instance1 each season1 on the arrival of the first steamers from ,china and ,japan1 high prices rule for the earliest pickings1 and if the market be bare of chance lots1 these full prices are continued for some time thereafter4 ,then follows a dull1 drooping market1 from which the dealer derives no satisfaction1 but should the demand at first be high and the stocks large1 through dealers declining to purchase at full figures1 prices rapidly decline to a more reasonable level1 after which they then continue comparatively steady for the balance of the year1 unless some outside causes should arise to create an advance4 ,for these reasons dealers would do well to take advantage of the fine selections of ,teas that arrive during ,july1 ,august and ,september from ,china and ,japan4 ,in the purchase of ,india and ,ceylon ,teas it will also be found necessary to watch the new arrivals closely1 as1 after the heavy receipts during ,october and ,november1 the market is nearly always easier1 but when the arrivals are light the market is much higher4 ,these facts are worth the special attention of dealers1 as ,india and ,ceylon ,teas1 although until quite recently comparatively unknown1 now form some of the principal kinds for blending purposes4 ,with the great reduction in the importation prices and the keener competition among dealers1 the retail prices of ,tea have been brought down to a very low figure1 and as dealers generally have educated the public to the purchase of poor and trashy ,teas at low prices1 it is not probable that the retail prices will ever again reach any higher figures1 unless war or other similar cause should lead to a duty being placed upon the commodity4 ,yet notwithstanding these unprecedented low prices1 the per capita consumption of ,tea is comparatively very small in this country at the present time4 ,one of the chief causes of this small consumption is directly traceable to the custom now prevalent among retail dealers of charging exorbitant profits on inferior ,teas in order to make up for losses sustained on other goods1 together with the forcing of poor ,teas on their customers4 ,these unwise and impolitic practices might be overlooked were it not for the greater mistake made of sacrificing quality to profit1 which in an article of daily and almost universal use like ,tea1 is an important consideration1 so that by rectifying this error and giving more attention to the careful selection of his ,teas by the dealer1 there is no valid reason why the consumption of the article could not be at least doubled in a short time in this country4 ,,part ,,iv4 ,,adulteration ,,and ,,detection4 ,the ,teas of commerce are subject to three principal forms of adulteration1 viz43 ,facing or coloring with deleterious compounds in order to enhance their appearance1 mixing with spurious and spent or once used leaves1 with the object of increasing their bulk1 and sanding or adulterating with mineral matter to add to their weight4 ,but it is against the two first most commonly dangerous forms of adulteration that the principal efforts of dealers and ,tea inspectors should more particularly be directed1 the latter having received some attention from analysts and chemists1 but not to that extent which the importance of the subject merits4 ,of the various forms of adulteration practiced in ,china and ,japan1 the facing or artificial coloring of low-grade ,green ,teas is perhaps the most prevalent and glaring1 the material used for the purpose being usually composed of ,prussian blue1 ,china clay1 gypsum1 turmeric and indigo4 ,the process of coloring ,green ,teas is performed by placing a portion of the ,prussian blue in a large bowl and crushing it into a fine powder1 a small quantity of gypsum is then added1 and the two substances ground and mixed together in the proportions of one part blue to four parts of the gypsum1 both making in combination a light blue preparation1 in which state it is applied to the leaves during the last process of firing4 ,one ounce of this coloring matter will face or color from fifteen to twenty pounds of ,tea leaves1 imparting to them a dull leaden-blue color and a greasy appearance readily detected in the hand4 ,when ,green or ,japan ,teas are heavily coated in this manner it may be readily recognized by their heavy leaden-blue color and oily or greasy appearance in the hand2 or1 better still1 by placing a small sample of the leaves on a piece of glass and allowing them to rest there for some minutes1 then on removing them the coloring matter1 if any1 will be found adhering to the glass1 and its nature1 whether ,prussian blue1 indigo or soapstone1 detected by the aid of a small microscope4 ,but when only lightly colored the best method is to put the leaves in a cup or glass and pour boiling water on them1 stirring them up well meantime and then straining the infusion through a thin muslin cloth1 and the coloring matter will be found deposited in the cloth or forming a sediment at the bottom or sides of the vessel into which they are strained4 ,what are known to trade as 8,made ,teas10 that is1 ,teas artificially manufactured from leaves once used1 or tea dust1 and a preparation of gum or glue to hold them together1 and then colored and glazed to give them a pleasing appearance to the eye1 are best detected by crushing the so-called leaves between the fingers or hands upon which they leave a yellowish stain1 greasy in nature if spurious leaves4 ,or again1 by pulverizing a small quantity of the alleged ,tea leaves1 and putting them in a cup or glass and pouring on boiling water1 they will immediately begin to disintegrate and form a thick1 gluey deposit at the bottom of the vessel1 pasty in nature1 the coloring matter adhering to the bottom or sides of the cup or glass4 ,another form of adulteration practiced principally in ,china is the admixture of spurious or foreign leaves obtained from other plants1 such as the willow1 plum1 ash1 and what is known in trade as ,ankoi ,tea4 ,millions of pounds of such spurious ,tea leaves are annually picked1 cured and colored in the same manner as ,tea in some of the ,chinese ,tea districts1 and used for the purpose of increasing the bulk and decreasing the cost of genuine ,teas1 this form of adulteration1 however1 being only trivial when compared with the former one4 ,such spurious or foreign leaves in a ,tea are best detected by their botanical character1 that is1 by the absence of the special structural marks1 which distinguish the genuine ,tea leaf from that of the leaves from all other plants in the vegetable kingdom1 for while it is admitted that the ,tea leaf bears a strong resemblance to those of the willow1 plum and ash1 it varies materially1 however1 in size1 form and structure from them1 the border of the true ,tea leaf being more regularly serrated1 the serrations stopping just short of the stalk1 and the venations are very characteristic in the genuine ,tea leaf1 the veins running out from the mid-rib almost parallel with each other1 but altering their course before the border of the leaf is reached and turning so as to leave a bare space just under it4 ,so that in making an examination of a sample of ,tea for the purpose of ascertaining whether these distinctive characteristics are present in the leaves1 it will be found best to pour boiling water on to soften and uncurl them1 and spread them out more easily on the glass as per the following diagrams3-- ,illustration3 7,true ,chinese ,tea-,leaf47 7,true ,japanese ,tea-,leaf47 7,true ,ceylon ,tea-,leaf47 7,true ,india ,tea-,leaf47 ,but in order to better detect the presence of spurious leaves in ,tea1 a better knowledge of the botanical formation of the true ,tea leaf will be requisite1 as ,tea leaves in general bear a very strong resemblance to those of the willow1 plum and ash1 but vary widely in size and texture1 being much smaller and more deeply serrated4 ,when infused and unfolded1 the true or genuine ,tea leaf is of a lighter-green color1 the looping of the principal veinings being also very characteristic1 while the spurious leaves are of a dark greenish-yellow color and very irregular in form when examined under the same conditions4 ,sand and other mineral substances1 such as iron and steel filings1 are also frequently introduced into ,tea with the object of adding to its weight1 and are easiest detected by powdering a small quantity of the leaves and spreading the powder out on a piece of glass and then applying an ordinary magnet to the dust1 so that if a quantity of the particles gravitate and adhere to the magnet the ,tea is undoubtedly adulterated in this form4 ,all adulterations and fabrications in general1 however1 may be best detected by the following simple but effectual method3 ,by putting a small sample of the ,tea leaves in a wine-glass or thin goblet and pouring in clear cold water on them1 and then stirring up or shaking well for a few minutes so that the ,tea1 if pure1 will only slightly color the water1 but if adulterated in any form a dark1 muddy-looking liquor is quickly yielded1 which1 if next boiled and allowed to stand until cold1 will1 if spurious leaves are contained1 become very bitter to the taste and almost transparent as it cools1 while if the sample is composed of pure ,tea only1 it will be dark in color and pleasing in flavor under the same conditions4 ,,part ,v4 ,,art ,,of ,,blending ,,teas4 ,the primary object and fundamental principle of successful and profitable ,tea blending should be to obtain in a consolidated form what is known as harmony of combination1 that is1 strength1 pungency1 flavor and piquancy in the infusion1 and at the same time to accomplish this result with the smallest possible outlay4 ,in order to secure this end three important rules must be carefully followed3 7#a47 ,to learn the taste of the consumer4 7#b47 ,to ascertain what ,teas will combine best to suit this taste1 and 7#c47 ,to find out to what extent the component parts of a once-adopted and satisfactory blend may be varied in case of any difficulty to secure the same kind or grade of ,teas for future use4 ,these essential objects can be best attained only by the proper selecting1 weighing and arranging of the proportionate qualities and quantities of the different varieties and grades of ,tea in such a manner as to secure the best results with as little variation as possible1 so that before proceeding to produce a specific blend or combination the dealer must consider well the descriptions of ,tea that will amalgamate most satisfactorily as well as those that will not unite harmoniously1 as ,teas that are not improved by combination are certain to be deteriorated in blending4 ,the whole art in successful ,tea blending being to combine body and pungency with some particular and distinct flavor in one in order to please a majority of that portion of the public for whom the ,tea is specially prepared1 and at the same time to arrange its constituent parts in such a manner that this most desirable result may be accomplished at a moderate cost to the dealer than that of any single higher-priced variety1 and again to learn how far the component parts may be varied without seriously affecting its regularity1 so that advantage may be taken of the cheapness of any necessary variety or grade in market during the season4 ,but it must be understood at the outset that all combinations of ,tea1 as a rule1 must depend upon the general character1 grade and flavor of the ,tea most in demand in the particular section or district for which they are intended1 that special variety or grade forming the base or foundation of the blends prepared for it2 that is1 it must dominate the combinations4 ,as1 for instance1 where ,oolongs are most in demand the blend must consist of from one-half to two-thirds of that variety1 and so on with ,congous1 ,japans1 ,india and ,ceylon ,teas1 as the case may be4 99 99 99 99 99 ,uniformity of quality and flavor in ,tea can only be secured by intelligent and skillful blending1 so that the advantages to be gained by the mixing of several varieties and grades of ,tea together is so apparent that it needs no arguments to sustain them4 ,but as only the most expensive ,teas possess in any marked degree the best all-round qualities which go to make a thoroughly satisfactory beverage when used alone1 it is only by intelligent blending that this most desirable result can be obtained at a moderate cost to the dealer4 ,again it is the dealer who understands the art of blending his ,teas successfully who will invariably lead his competitors in the ,tea-trade4 99 99 99 99 99 ,the taste for any particular-flavored ,tea being an acquired and not a natural one1 it necessarily follows that those consumers who have been accustomed to a certain flavor invariably want that particular flavor again1 and so will be displeased with any other ,tea that does not possess it1 although it may be much higher priced and better in every way4 ,users of wine and other beverages have their likes and dislikes1 one preferring a light or mild and another a strong or bitter taste1 and so it is with most ,tea drinkers when once they have acquired a preference for some particular-flavored ,tea4 ,this being a well-established fact among the ,tea trade1 it becomes essential for the successful ,tea blender to study and learn what particular variety1 grade or flavor of ,tea his patrons have been accustomed to before attempting to cater to it1 as not only is there a more divergence in the taste for ,teas in the different parts of the country1 but in cities1 towns and even in localities the specific flavors in demand are so numerous and various that most of the leading ,tea dealers have been enabled to mark out a distinct trade for themselves4 ,in large cities this is a very wise and desirable policy to pursue1 providing the blend or blends adopted and found satisfactory are kept uniform and regular thereafter1 as it secures the return again and again of the same customer to the dealer1 and thus keeps his ,tea business not only steady but progressive4 ,even away from the large cities it is well to bear the importance of this policy in mind1 but while at the beginning it may be found more advisable to keep fairly close to the established taste of the town or locality1 a gradual change by the introduction of some special combination may be found the best course to pursue4 99 99 99 99 99 ,with regard to the best ,teas for blending purposes1 before proceeding to the study or preparation of any specific formulas1 it will be well for the dealer to consider the varieties and grades of ,tea that will not blend satisfactorily as well as those that will assimilate successfully with each other4 ,in this case it is much easier to describe the negative side first1 as ,teas that will not be improved are certain to be injured by blending4 ,one of the best rules to act upon as a guide to successful ,tea blending is not to allow unclean or damaged ,teas--even in the smallest quantities--to be introduced into any blend4 ,this rule should be as rigidly adhered to in the common or low-priced blends as in the choice or high-grade ones1 because never for a moment should it be forgotten by the dealer that if not improved ,teas are certain to be deteriorated by blending1 particularly by the introduction of inferior ,teas4 ,for this reason it may be well for him to consider the grade of ,tea that will combine satisfactorily as well as that will not assimilate successfully with each other1 as even though all the other ,teas composing a blend be well selected and well arranged1 the presence of a single damaged or inferior ,tea will be found to taste through it4 99 99 99 99 99 ,all ,ankois and ,amoy ,oolongs described by the trade as 8herby0 or 8weedy10 and sometimes as 8woody0 ,teas1 should be rejected altogether1 as should ever so small a quantity of these weedy ,ankois be introduced into a blend the entire combination will be irretrievably spoiled4 ,all 8dusty10 8musty10 8stemmy10 tainted or otherwise damaged ,foochow and ,formosa ,oolongs should also be avoided by the successful ,tea-blender1 as they will be certain to permeate and destroy any combination into which they are introduced1 no matter how small the quantity4 ,and all 8musty10 8mousey10 8minty10 and 8stemmy0 ,congou and ,souchong ,teas1 as well as all artificially-made and spurious ,scented ,teas1 must also be shunned4 99 99 99 99 99 ,all ,pingsuey1 ,canton1 artificially-colored1 and what are known in trade as ,country ,green ,teas1 should be tabooed altogether1 as they invariably detract from any blend in which they may be used4 ,if cheap ,green ,teas must be had for blending1 the surest policy is to select a true ,moyune ,hyson or ,twankay of low grade for the purpose1 as the commonest kinds of the latter will give better satisfaction in any combination of ,teas than the finest of the former sorts4 ,and all artificially-colored ,japan ,teas1 as well as all those of a 8fishy10 8brassy0 or metallic flavor must be avoided in blending1 as they1 too1 destroy the good qualities of the finer ,teas forming the blend4 ,and all old1 sour or otherwise tainted ,india1 ,ceylon and ,java ,teas in particular1 should not1 under any circumstances1 be handled by the would-be successful ,tea blender1 as there is neither profit in them for the dealer nor satisfaction to the consumer4 ,in brief1 select only good1 clean sweet-drawing ,teas for all blending purposes1 as it pays best in the end4 99 99 99 99 99 ,the chief characteristics which distinguish fine ,teas may be summed up in the following sequence1 viz43 choice ,amoy ,oolongs are 8full-bodied and toasty0 in flavor4 ,foochows are 8rich and mellow40 ,formosas are 8fragrant and aromatic40 ,fine ,green ,teas are 8sparkling and pungent in liquor10 while ,congous are 8fruity0 in flavor and ,souchongs are slightly 8tarry40 ,choice ,japans of all makes are light in draw and what is known as 8mealy0 in flavor1 while ,indias are what is known as 8malty0 and ,ceylons 8toasty40 ,scented ,teas are 8piquant0 and possess what is technically termed a 8bouquet10 but all ,java ,teas usually turn sour or rancid in a very brief time after being once opened and exposed to the atmosphere4 ,,black ,,tea ,,blends4 ,formula ,no4 #a4 ,for a low-priced ,tea suitable for restaurant and general trade where a cheap1 heavy-bodied and strong-flavored liquor is the main consideration3-- ,parts4 ,varieties4 ,price4 #b ,ning-chow ,congou 4#ad #aj ,amoy ,oolong 4#ab ---- ,average cost 4#ac ,in the ,oolong1 which forms the base of this blend1 a little coarseness may be tolerated1 but 8herby0 and 8weedy0 ,teas must be avoided1 as what pungency is required is supplied by the ,congou1 which must1 however1 be free from any suspicion of oldness or staleness1 and if not sufficiently heavy1 the addition of one part of ,broken-leaf ,assam will supply this defect4 ,no4 #b4 ,another low-priced blend is composed as follows3-- ,parts4 ,varieties4 ,price4 #b ,oonfa ,congou 4#bj #h ,mohea ,oolong 4#af ---- ,average cost 4#af-a_/b ,no4 #c4 ,for a low-priced to a fair grade ,tea-blend the following combination has been found satisfactory in a mining or manufacturing district1 where a full1 heavy1 substantial ,tea is required3-- ,parts4 ,varieties4 ,price4 #a ,moning ,congou 4#bj #b ,amoy ,oolong 4#bj #g ,foochow ,oolong 4#bj ---- ,average cost 4#bj ,this combination yields a dark-colored1 heavy-bodied1 8grippy0 beverage1 one that will stand a second drawing and still be strong and flavory4 ,no4 #d4 ,intended for same class of trade if former should not adequately please3-- ,parts4 ,varieties4 ,price4 #a ,foochow ,oolong 4#ah #b ,kaisow ,congou 4#bj #aj ,ning-yong ,oolong 4#af ---- ,average cost 4#ai ,the ,ning-yong in this combination should be clean and as sweet-drawing as can be had for the price1 and the ,congou as high-toasted as possible4 ,if not sufficiently heavy or pungent1 the addition of one pound ,broken-leaf ,assam will improve it in this respect wonderfully4 ,no4 #e4 ,for a fair to medium blend1 a combination like the following will be found to give almost universal satisfaction in any locality where a full-ripe round liquor and high flavor is in demand3-- ,parts4 ,varieties4 ,price4 #a ,ning-chow ,congou 4#cj #b ,foochow ,oolong 4#bd #b ,formosa ,oolong 4#bd ---- ,average cost 4#bd-a_/d ,the ,foochow ,oolong in this combination while possessing a full body is not sufficiently flavory to tone-up the combination1 the ,formosa ,oolong is added for this purpose1 the ,congou giving character to the whole4 ,no4 #f4 ,to obtain a grippy ,tea1 one that will stand a second drawing and still possess sufficient body and flavor to please1 the following is suggested3-- ,parts4 ,varieties4 ,price4 #b ,foochow ,oolong 4#ae #c ,formosa ,oolong 4#bj #e ,kaisow ,congou 4#bd ---- ,average cost 4#ba ,no4 #g4 ,a blend similar to the following will be found to give very general satisfaction at all times and in all sections1 being full rich1 and strong1 yet withal smooth and pleasing to the average taste and entirely dissimilar to any single variety in common use3-- ,parts4 ,varieties4 ,price4 #a ,moning ,congou 4#cj #a ,basket-fired ,japan 4#cj #h ,formosa ,oolong 4#cj ---- ,average cost 4#cj ,a fair ,nankin ,moyune ,tea may be substituted for the ,japan when ,green ,tea is required in the combination1 or1 better still1 added to it in such cases4 ,no4 #h4 ,a very serviceable ,tea that will yield a rich1 heavy-bodied pungent liquor1 much admired by ,irish or ,english tea consumers1 is composed as follows3-- ,parts4 ,varieties4 ,price4 #c ,formosa ,oolong 4#cj #c ,pekoe-tipped ,assam 4#cj ---- ,average cost 4#cj ,in this combination the ,assam is introduced to add strength to the piquancy of the ,formosa1 both forming a full-bodied1 fragrant ,tea in conjunction4 ,no4 #i4 ,the appended blend yields a clear1 strong1 bright infusion1 rich and fragrant in flavor and pleasing in aroma1 for those who desire an all-black ,tea4 ,parts4 ,varieties4 ,price4 #a ,assam ,pekoe 4#cj #c ,basket-fired ,japan 4#bd #e ,formosa ,oolong 4#cj #aj ,foochow ,oolong 4#bf ---- ,average cost 4#bg ,the ,oolongs in this combination lack body and pungency1 which the addition of the ,assam imparts1 the ,japan giving the necessary fragrance4 ,no4 #aj4 ,the following blend has been found to give almost universal satisfaction in a neighborhood composed chiefly of a working class and to ,tea drinkers generally1 costing much less than any single variety possessing the same cup qualities3-- ,parts4 ,varieties4 ,price4 #e ,foochow ,oolong 4#bj #e ,sun-dried ,japan 4#bj #e ,assam ,souchong 4#bj ---- ,average cost 4#bj ,no4 #aa4 ,if the trade be a professional one1 a blend like the following will be found to suit the most fastidious taste3-- ,parts4 ,varieties4 ,price4 #a ,moyune ,young ,hyson 4#dj #d ,choice ,foochow ,oolong 4#dj #e ,choice ,formosa ,oolong 4#dj ---- ,average cost 4#dj ,no4 #ab4 ,when a particularly rich1 full-bodied aromatic-flavored ,tea is required to please a taste otherwise difficult to suit1 the appended formula is recommended4 ,parts4 ,varieties4 ,price4 #b ,choicest ,foochow ,oolong #c ,choicest ,ceylon ,pekoe #e ,choicest ,formosa ,oolong ---- ,average cost ,no4 #ac4 ,another combination like the following that is unique in itself1 the flavor being unlike that of any single variety grown4 ,parts4 ,varieties4 ,price4 #e ,basket-fired ,japan #aj ,foochow ,oolong #aj ,moyune ,young ,hyson ---- ,average cost ,but if still not of sufficient strength1 add one part of fine ,moning or ,kaisow ,congou to tone it up4 ,no4 #ad4 ,the three most satisfactory and attractive blends in ,black ,teas1 however1 are composed as follows1 which may be divided into ,choice1 ,extra ,choice and ,choicest1 and are warranted to suit any taste or section of the country1 in addition to the fact that the dealer need not carry too many kinds for their preparation4 ,no4 #ae4 ,,choice4 ,parts4 ,varieties4 ,price4 #b ,kaisow ,congou 4#cj #h ,foochow ,oolong 4#cj ---- ,average cost 4#cj ,no4 #af4 ,,extra ,,choice4 ,parts4 ,varieties4 ,price4 #b ,moning ,congou 4#ce #b ,basket-fired ,japan 4#ce #f ,foochow ,oolong 4#ce ---- ,average cost1 4#ce ,no4 #ag4 ,,choicest4 ,parts4 ,varieties4 ,price4 #b ,fine ,ning-chow ,congou 4#dj #b ,fine ,basket-fired ,japan 4#dj #f ,fine ,formosa ,oolong 4#dj ---- ,average cost1 4#dj 99 99 99 99 99 ,ning-chow is one of the best of the ,moning ,congou ,teas for blending purposes2 the finer grades being ,pekoe-tipped and flavored4 ,the dried leaf is small1 evenly curled and grayish-black in color1 while the infused leaf is of a bright-brown color with a tendency to red in the cup4 ,the liquor is rich1 ripe and full in body1 and the flavor is more delicate and aromatic than that of any of the other varieties of ,congou ,tea4 ,the medium and lower grades will also be found very useful to the dealer1 as they are heavy and strong in liquor1 combining advantageously with most of the other ,teas and keeping as a general rule much better4 99 99 99 99 99 ,to these may be added the following combinations4 ,no4 #ah4 ,,fine4 ,parts4 ,varieties4 ,price4 #a ,choice ,assam ,pekoe #e ,choice ,foochow ,oolong ---- ,average cost ,no4 #ai4 ,,extra ,,fine4 ,parts4 ,varieties4 ,price4 #a ,ceylon ,golden ,pekoe #e ,choice ,formosa ,oolong ---- ,average cost ,no4 #bj4 ,,finest4 ,parts4 ,varieties4 ,price4 #e ,choicest ,foochow ,oolong #e ,choicest ,formosa ,oolong ---- ,average cost ,in the general run of trade these grades are unmatchable at any price1 and may be termed the perfection of ,tea at their respective prices1 suiting any and all tastes4 ,,green ,,tea ,,blends4 ,in ,green ,tea blends the combinations are limited1 being chiefly confined to4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #c ,sun-dried ,japan 4#bj #c ,moyune ,young ,hyson 4#bd ---- ,average cost1 4#bb ,no4 #b4 ,parts4 ,varieties4 ,price4 #c ,pan-fired ,japan 4#bj #g ,moyune ,imperial 4#cj ---- ,average cost1 4#bg ,no4 #c4 ,and for a very low-priced ,tea of this order the best results are obtainable from a combination composed of3-- ,parts4 ,varieties4 ,price4 #e ,japan ,nibs 4#ae #e ,moyune ,hyson 4#ae ---- ,average cost1 4#ae ,in this latter blend1 if the ,hyson is scarce and difficult to secure1 a good1 clean1 sweet-drawing ,twankay or ,hyson-skin will answer the purpose4 ,no4 #d4 ,two other good combinations are formed as follows when an all ,imperial and all ,young ,hyson is required3-- ,parts4 ,varieties4 ,price4 #b ,moyune ,imperial #b ,tienke ,imperial #f ,taiping ,imperial ---- ,average cost ,no4 #e4 ,parts4 ,varieties4 ,price4 #b ,nankin ,young ,hyson #b ,tienke ,young ,hyson #f ,fy-chow ,young ,hyson ---- ,average cost ,,green ,,and ,,black ,,tea ,,blends4 ,green and ,black ,tea blends are mostly composed of parts ,oolongs and ,imperials1 the other varieties1 such as ,congous1 ,souchongs1 ,india and ,ceylons1 being considered as entirely too strong in combination with the already pungent ,green ,teas4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #a ,moyune ,imperial 4#ah #d ,amoy ,oolong 4#ae ---- ,average cost 4#ae-a_/b ,no4 #b4 ,parts4 ,varieties4 ,price4 #b ,choice ,moyune ,imperial 4#cj #h ,choice ,foochow ,oolong 4#bh ---- ,average cost 4#bh-a_/b ,no4 #c4 ,parts4 ,varieties4 ,price4 #b ,moyune ,young ,hyson 4#cj #d ,choice ,formosa ,oolong 4#cj ---- ,average cost 4#cj ,no4 #d4 ,parts4 ,varieties4 ,price4 #b ,moyune ,young ,hyson 4#dj #d ,choicest ,foochow ,oolong 4#dj #d ,choicest ,formosa ,oolong 4#dj ---- ,average cost 4#dj ,no4 #e4 ,is a combination that is considered quite unique in itself by many ,tea-drinkers4 ,parts4 ,varieties4 ,price4 #e ,sun-dried ,japan #aj ,moyune ,young ,hyson #aj ,choice ,foochow ,oolong ---- ,average cost ,in ,china ,green ,teas ,moyunes will be found the most valuable and satisfactory for all blending purposes1 the finer grades particularly yielding a rich straw-colored liquor1 very delicate and aromatic in flavor1 and at the same time possessing a pungency somewhat resembling that of a choice ,formosa ,oolong in character4 ,,china ,,and ,,japan ,,tea ,,blends4 ,the following blends cannot be surpassed or even matched in strength and flavor by any tea of either kind when used alone3-- ,no4 #a4 ,parts4 ,varieties4 ,price4 #a ,ning-chow ,congou #b ,basket-fired ,japan #e ,foochow ,oolong #e ,formosa ,oolong ---- ,average cost ,no4 #b4 ,the appended formula makes a splendid cup of ,tea for such consumers as may desire an all black blend3-- ,parts4 ,varieties4 ,price4 #a ,moning ,congou #a ,basket-fired ,japan #h ,formosa ,oolong ---- ,average cost ,no4 #c4 ,a blend like the following will be found to give very general satisfaction1 being rich1 full and strong1 yet piquant and pleasing and entirely foreign to any other ,tea in general use3-- ,parts4 ,varieties4 ,price4 #a ,pan-fired ,japan #a ,moyune ,imperial #f ,formosa ,oolong ---- ,average cost ,no4 #d4 ,parts4 ,varieties4 ,price4 #b ,sun-dried ,japan #b ,basket-fired ,japan #f ,foochow ,oolong ---- ,average cost ,no4 #e4 ,parts4 ,varieties4 ,price4 #a ,moning ,congou #a ,basket-fired ,japan #a ,moyune ,imperial #c ,foochow ,oolong #d ,formosa ,oolong ---- ,average cost ,in addition to these a blend composed of equal parts of a medium grade ,pan-fired ,japan and a plain dark-drawing ,foochow ,oolong forms an excellent combination at a moderate price4 ,and a fair ,pakeong ,young ,hyson and a choice ,sun-dried ,japan yields an excellent liquor for those desiring an all ,green ,tea blend4 ,,india ,,and ,,china ,,tea ,,blends4 ,in the appended combinations only from three to four component parts are given for each blend1 as the dealer should not attempt to mix more of these sorts until he has become thoroughly acquainted with their peculiarities or educated his trade up to their use3-- ,no4 #a4 ,intended for a very low-priced tea4 ,parts4 ,varieties4 ,price4 #b ,common ,moning ,congou 4#ae #b ,common ,kaisow ,congou 4#ae #b ,broken-leaf ,assam 4#ae ---- ,average cost 4#ae ,this is a good combination where the water is hard1 as it is in many sections of the country1 the sweetness of the ,moning and briskness of the ,kaisow being unequalled for all low-priced blends4 ,no4 #b ,is another excellent combination1 answering the same purpose3-- ,parts4 ,varieties4 ,price4 #a ,saryune ,congou #a ,paklin ,congou #c ,assam ,congou ---- ,average cost ,strength not appearance should be the test of the ,teas forming this blend1 and if ,assam ,souchong is cheaper it may be used to better advantage4 ,no4 #c ,is composed of ,parts4 ,varieties4 ,price4 #a ,suey-kut ,congou #a ,lapsing ,souchong #c ,rough ,pungent ,assam ---- ,average cost ,a fine ,kintuck or ,kiukiang ,congou may be used with equal advantage in this blend if the ,suey-kut is difficult to obtain4 ,no4 #d4 ,parts4 ,varieties4 ,price4 #a ,paklin ,congou #b ,ning-chow ,congou #b ,darjeeling ,souchong ---- ,average cost ,the chief feature of this combination is its delicacy of flavor1 the ,paklin imparting a deep rich color to the liquor1 the ,ning-chow enriching the flavor1 and the ,darjeeling adding weight and strength to the entire blend4 ,no4 #e ,makes a very good medium-priced ,tea1 one nearly always sure of appreciation among a foreign population3-- ,parts4 ,varieties4 ,price4 #a ,fruity ,moning ,congou #a ,souchong-flavored ,kaisow #c ,pungent ,cachar ,souchong ---- ,average cost ,the latter must be strong and grippy in order to give strength and fullness to the other component parts of this combination4 99 99 99 99 99 ,in the blending of ,india ,teas alone the best results are obtained from a combination of equal parts of the ,assam1 ,cachar and ,darjeeling sorts1 a good plan being to mix three to five of these ,teas together4 ,a leading and popular blend is composed of a strong1 thick ,assam1 a brisk and pungent ,cachar1 with a ripe1 juicy ,deradoon and a fine flavored ,darjeeling or soft character ,kangra to impart a distinctive feature to the combination4 ,,india1 ,,china ,,and ,,japan ,,blends4 ,in the blending of ,india1 ,china and ,japan ,teas the dealer must use extreme caution1 as the combining of these varieties is comparatively a new departure among ,american ,tea consumers4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #a ,assam ,pekoe #a ,formosa ,oolong #c ,basket-fired ,japan #aj ,foochow ,oolong ---- ,average cost ,no4 #b4 ,parts4 ,varieties4 ,price4 #e ,assam ,souchong #e ,foochow ,oolong #e ,sun-dried ,japan ---- ,average cost ,no4 #c4 ,parts4 ,varieties4 ,price4 #a ,moning ,congou #b ,assam ,souchong #g ,foochow ,oolong ---- ,average cost ,no4 #d4 ,the annexed combination has proven to be a very popular ,tea in many sections of ,philadelphia and vicinity3-- ,parts4 ,varieties4 ,price4 #a ,pan-fired ,japan #a ,moyune ,imperial #a ,choice ,assam #f ,formosa ,oolong ---- ,average cost ,no4 #e4 ,parts4 ,varieties4 ,price4 #a ,broken-leaf ,assam #b ,kaisow ,congou #aj ,ning-yong ,oolong ---- ,average cost ,in this latter combination both the ,ning-yong and ,kaisow ,congou must be clean2 that is1 as free from dust as possible at the price1 and fairly heavy in body4 ,the ,assam being added to impart tone1 character and flavor to the whole1 it should be fresh and strong1 and while a little coarseness may be tolerated in it1 an earthy-flavored one must be avoided4 ,,india ,,and ,,ceylon ,,blends4 ,the blending of ,india and ,ceylon ,teas is chiefly confined to equal parts of each4 ,the lower grades being generally composed of ,broken-leaf and ,fannings4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #b ,ceylon ,pekoe #h ,assam ,pekoe-,souchong ---- ,average cost ,no4 #b4 ,an excellent blend of these varieties is composed of ,parts4 ,varieties4 ,price4 #e ,assam ,pekoe-,souchong #e ,ceylon ,pekoe-,souchong ---- ,average cost ,this combination will please the most fastidious drinkers of these ,teas4 ,no4 #c4 ,makes a very pleasing ,tea for consumers who prefer these growths to any other4 ,parts4 ,varieties4 ,price4 #b ,ceylon ,silver-,pekoe #b ,ceylon ,golden-,pekoe #f ,india ,pekoe-,souchong ---- ,average cost ,broken-leaf ,india and ,ceylon ,teas are especially useful for all blending purposes1 and a judicious use of these grades--of say two parts to ten of the other kinds--will often give the dealer an advantage of from four to six cents per pound in addition to greatly improving the blend1 more particularly when the other ,teas are leafy and free from dust4 ,but all low-grade ,india and ,ceylon ,teas that possess a burnt1 baked1 sour or raw flavor1 must be avoided4 ,,india1 ,,china ,,and ,,ceylon ,,blends4 ,in all combinations of ,india1 ,ceylon and ,china ,teas the average quantity of the former kinds used should be from one-fifth to one-sixth4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #a ,ceylon ,souchong #a ,assam ,souchong #e ,china ,souchong ---- ,average cost ,no4 #b4 ,a blend like the following will be found to yield a strong1 rich and fragrant infusion for customers desiring ,ceylon and ,india ,teas3-- ,parts4 ,varieties4 ,price4 #a ,assam ,pekoe #a ,choice ,ceylon ,souchong #e ,choice ,formosa ,oolong ---- ,average cost ,no4 #c4 ,but if a rich1 heavy-bodied and aromatic ,tea is required to please a taste difficult to suit1 the appended formula is recommended3-- ,parts4 ,varieties4 ,price4 #b ,ceylon ,pekoe #b ,assam ,souchong #f ,foochow ,oolong ---- ,average cost ,the ,oolong used in this formula must possess pungency and high-flavor1 the addition of the ,ceylon imparting a 8toastiness10 the ,assam furnishing 8maltiness0 and strength to the entire combination4 99 99 99 99 99 ,for a very cheap ,tea a low-priced ,mohea ,oolong and ,broken-leaf ,assam1 both costing about #ae cents1 and blended in equal proportions1 cannot be excelled by any single ,tea at #cj cents when used alone4 ,this combination gives better satisfaction to ,tea-drinkers of this grade and costs much less4 ,,scented ,,tea ,,blends4 ,among ,english and ,scotch ,tea consumers ,scented ,teas are used very largely in nearly all combinations1 and more especially in those of the lower-priced blends2 but where this is done it is always best to use only ,moning ,congous for the foundation ,tea of the blend1 as ,scented ,teas combine far better with ,monings than with ,kaisows4 ,one of the most common errors in ,tea blending1 however1 is that a certain large portion of ,scented ,teas1 when combined with any other variety--no matter how flat1 rough or astringent the latter may be--will make a blend not only palatable but pleasing4 ,this is an illusion1 as ,scented ,teas of themselves cannot master or overpower commonness or supply lack of strength to any ,tea or ,teas which does not already possess it4 ,but while it is admitted that a small quantity may improve any blend1 if too freely or injudiciously used it will make the combination thin1 and1 in addition1 unless the ,scented ,tea has been well selected1 the blend will probably taste heavy in the cup4 ,when ,scented ,caper is used too freely in a blend special care must be taken to obtain a very heavy-bodied ,tea for the foundation1 it being best to add thick-liquoring ,indias1 as otherwise a too plentiful use of ,caper will make the infusion thin and bitter4 ,no4 #a4 ,for use only in ,scented ,tea districts or among ,irish1 ,english and ,scotch ,tea consumers4 ,parts4 ,varieties4 ,price4 #a ,moning ,congou #a ,assam ,souchong #a ,scented ,caper ---- ,average cost ,should this combination be too light in draw1 two pounds or parts of the ,congou may be used or the ,assam increased half a pound or part4 ,no4 #b4 ,parts4 ,varieties4 ,price4 #a_/d ,scented ,flowery ,pekoe #a ,assam ,pekoe-,souchong #d ,saryune ,congou ---- ,average cost ,in this combination the ,assam must be strong and pungent and the ,congou selected for its sweetness and briskness1 and both free from coarseness and should be neither thin or sour4 ,no4 #c4 ,parts4 ,varieties4 ,price4 #a_/d ,scented ,orange ,pekoe #a ,padrae ,souchong #b ,assam ,souchong #b ,moning ,souchong ---- ,average cost ,this combination is of great strength and intended only for those who prefer a heavy dark-liquored ,tea1 as it is much too strong to please the average taste4 ,no4 #d4 ,the following combinations are very popular among ,english ,tea consumers in this country1 and will be found to suit the average taste for scented ,tea-blends4 ,parts4 ,varieties4 ,price4 #a ,formosa ,oolong #a ,orange ,pekoe #b ,assam ,pekoe #b ,china ,souchong #d ,kaisow ,congou #f ,moning ,congou ---- ,average cost ,the base or foundation of this blend1 as will be noticed1 is composed of ,moning ,congou1 the ,souchong enriching it1 and the ,kaisow being added to give it the requisite flavor1 the ,pekoe imparting aroma1 and the ,oolong smoothness1 while the ,assam adds body1 sharpness and pungency to the whole4 ,no4 #e4 ,another very similar scented ,tea-blend that may be prepared cheaper1 but which will not prove quite as satisfactory1 is composed as follows3-- ,parts4 ,varieties4 ,price4 #a ,foochow ,oolong #a ,orange ,pekoe #a ,scented ,caper #b ,assam ,congou #b ,china ,souchong #f ,kaisow ,congou #f ,moning ,congou ---- ,average cost ,the ,moning ,congou forming the base of this combination not possessing the strength and flavor of these used in the first1 an extra quantity of ,assam is required to tone them up4 ,the equal proportion of ,kaisow imparting a richer flavor as well as toning down the high toast of the ,assam used in it1 the ,pekoe giving an aroma or 8bouquet0 to the entire blend4 ,,english ,,tea ,,blends4 ,blended ,teas are the rule in ,england1 where the skillful mixing of ,teas has become a science2 very little1 if any1 ,tea being sold to consumers in its original state1 every dealer1 both wholesale and retail1 being noted for or identified with some unique or particularly flavored blend of ,tea4 ,the majority of these combinations1 although markedly distinct and differing widely in flavor and almost opposite in character1 are skillfully combined1 the greatest care being taken that no ,tea is introduced into a blend that may act detrimentally upon the others forming the combination1 which proves that no matter how great the divergence in the ,teas whenever knowledge and judgment is brought to bear on the subject success is sure to follow4 ,and1 again1 that1 although most of the combinations are exceedingly popular1 there is still ample room for the introduction of new ones as well as for improvement on those in use at present4 ,but the knowledge and skill displayed by ,english ,tea dealers in this particular branch of their business is only attained by frequent tests and experiments1 that is1 by generally mixing together from three to five samples of ,tea differing in variety1 grade and character1 and alternately changing and substituting the qualities and quantities until they eventually succeed in producing a ,tea at a more moderate price1 identified with themselves1 and more satisfactory to their customers1 in addition to differing in every respect from the ,teas offered by their competitors4 ,no4 #a4 ,parts4 ,varieties4 ,price4 #a ,fruity ,moning ,congou #a ,fine ,ceylon ,congou #a ,fine ,assam ,congou #a ,fine ,scented ,caper ---- ,average cost ,the ,moning should be thick and heavy in liquor and also the ,ceylon1 while the ,caper must be highly scented4 ,no4 #b4 ,parts4 ,varieties4 ,price4 #a ,oopack ,congou #a ,ceylon ,congou #a ,assam ,pekoe-,souchong #a ,china ,scented ,caper ---- ,average cost ,in this blend the ,oopack must not be thin1 8woody0 or old1 while the ,caper should be selected more for its high scent and strength rather than its style4 ,the ,ceylon ,congou heavy in draw and the ,pekoe-,souchong strong and pungent4 ,no4 #c4 ,parts4 ,varieties4 ,price4 #a ,ceylon ,congou #a ,ning-chow ,congou #a ,broken-leaf ,assam #a ,darjeeling ,souchong ---- ,average cost ,the ,ceylon ,congou should be heavy and strong1 the ,ning-chow round and full1 the ,assam pungent and the ,darjeeling possess as much character as possible at the price4 ,no4 #d4 ,parts4 ,varieties4 ,price4 #a ,chingwo ,congou #a ,ceylon ,souchong #a ,darjeeling ,pekoe-,souchong #a ,assam ,orange ,pekoe ---- ,average cost ,the ,chingwo must be first crop if obtainable1 and the ,ceylon thin1 while the ,indias should be rich1 ripe and free from all coarseness4 ,no4 #e ,parts4 ,varieties4 ,price4 #a ,oonfa ,congou #a ,kaisow ,congou #a ,darjeeling ,pekoe #a ,assam ,souchong #a ,ceylon ,golden-,pekoe ---- ,average cost ,in this combination the ,congous must be full and rich1 and if a little 8tarry0 in flavor the better1 but must not be old or sour4 ,no4 #f4 ,parts4 ,varieties4 ,price4 #a ,kintuck ,congou #a ,ceylon ,congou #a ,china ,flowery ,pekoe #a ,assam ,orange ,pekoe #a ,darjeeling ,pekoe-,souchong ---- ,average cost ,both the ,congous must be first crop or of good grade1 the ,china ,pekoe highly scented and the ,india ,pekoes thick in liquor and pungent in flavor4 ,no4 #g4 ,parts4 ,varieties4 ,price4 #a ,oonfa ,congou #a ,chingwo ,congou #a ,foochow ,oolong #a ,assam ,pekoe-,souchong #a ,china ,scented ,caper ---- ,average cost ,all tarriness and sourness must be avoided in the ,congous1 the ,foochow heavy-bodied and the ,caper full-scented1 while the ,india must be of high grade and strength4 ,no4 #h4 ,parts4 ,varieties4 ,price4 #a ,kaisow ,congou #a ,moning ,congou #a ,china ,orange ,pekoe #a ,assam ,orange ,pekoe #a ,darjeeling ,orange ,pekoe ---- ,average cost ,the ,moning must be light and fragrant1 the ,kaisow1 ,souchong-flavored1 the ,assam full and rich1 the ,darjeeling fairly pungent and of good quality1 while the ,china ,pekoe should be very high scented4 ,no4 #i4 ,parts4 ,varieties4 ,price4 #a ,kaisow ,congou #a ,ning-chow ,congou #a ,lapsing ,souchong #a ,ceylon ,orange ,pekoe #a ,assam ,orange ,pekoe ---- ,average cost ,in this combination the ,congous should be fairly thick and fruity1 the ,souchong heavy and a little 8tarry10 the ,ceylon smooth and the ,india pungent in liquor4 ,no4 #aj4 ,parts4 ,varieties4 ,price4 #a ,ning-chow ,congou #a ,chingwo ,congou #b ,darjeeling ,pekoe #f ,broken-leaf ,assam or #f ,broken-leaf ,ceylon ---- ,average cost 99 99 99 99 99 ,many of the ,tea-blends in use in ,england1 although differing widely in liquor and flavor1 are most skillfully combined1 the greatest caution being taken that no ,tea is introduced in them that may in any way act detrimentally upon any of the other ,teas forming the blend4 ,as stated above1 the majority of these ,english blends are markedly distinct in cup-qualities1 in fact1 almost diametrically opposite1 the chief feature of one being a rich1 ripe ,tea1 that of another being an even-leafed1 delicate-flavored ,tea1 while the foundation of the third is composed of a plain grade1 to which is added a rough1 coarse or broken ,tea1 in order to increase its body or give point to the combination1 a small quantity of some good1 sweet1 low-priced kind being frequently introduced to reduce the cost4 ,again1 after the ,english ,tea dealer has once succeeded in producing a popular flavored ,tea1 he is most careful to keep the component parts of the blend as uniform as possible1 and never permits even his employees to know of what ,teas his combination is formed4 ,he thus becomes celebrated for keeping a flavor and character of ,tea that cannot be procured elsewhere at any price1 and when once his customers becomes educated to that especial flavor they are sure to return again and again for it4 ,,russian ,,tea ,,blends4 ,the ,russians1 who are a nation of ,tea drinkers and use as much tea per head as the ,chinese themselves1 consume principally ,china ,souchongs and the better grades of ,congous1 their blends and combinations being chiefly composed of these varieties1 so that in sections populated with ,russians1 ,russian ,jews and ,poles the appended specimens will suffice for their use3-- ,no4 #a4 ,intended for a cheap1 strong1 full-bodied ,tea is composed of ,parts4 ,varieties4 ,price4 #a ,common ,moning ,congou #a ,common ,kaisow ,congou #c ,common ,lapsing ,souchong ---- ,average cost ,no4 #b4 ,a good1 heavy-bodied medium ,tea is formed as follows3-- ,parts4 ,varieties4 ,price4 #a ,padrae ,congou #a ,assam ,pekoe-,souchong #c ,lapsing ,souchong ---- ,average cost ,no4 #c4 ,parts4 ,varieties4 ,price4 #a ,kaisow ,congou #a ,ning-chow ,congou #a ,china ,orange ,pekoe #c ,lapsing ,souchong ---- ,average cost ,no4 #d4 ,latterly1 however1 ,india and ,ceylons are coming more into use in this country with this class of trade1 so that combinations of ,china1 ,india and ,ceylons1 such as the following1 are very popular among them4 ,parts4 ,varieties4 ,price4 #b ,india ,congou #d ,lapsing ,souchong #d ,ceylon ,souchong ---- ,average cost ,no4 #e4 ,parts4 ,varieties4 ,price4 #a ,india ,souchong #a ,ceylon ,souchong #f ,lapsing ,souchong ---- ,average cost ,in ,russia the ,samovar1 or tea pot1 is always steaming1 and the natives never cease drinking tea while there is water left to prepare it4 ,it is served at all hours of the day1 in palace as well as hovel2 shops abound for its sale in all the principal cities1 all business transactions being made and sealed over steaming goblets of ,tea4 ,but however great the number or wide the divergence in the liquors and flavors of the combinations here given1 wherever knowledge and judgment is brought to bear on the subject1 success is sure to follow the efforts of the dealer2 and although the majority of the foregoing blends have been found exceedingly good by actual experience1 there is still ample room for other combinations by the progressive ,tea-blender as well as for great improvements upon those that are presented here4 ,,rules ,,for ,,successful ,,tea ,,blending4 ,the great art of successful ,tea blending consists in the combining of quality1 strength1 pungency with some particular liquor and distinct flavor so as to please the greatest number of consumers for whom the blend is intended1 and at the same time to arrange the component parts in such a manner that this result may be attained at the smallest possible cost to the dealer4 ,in order to accomplish this object three important points are necessary3 7#a47 ,the dealer must study to understand the tastes and preferences of his customers for whom the blend is to be prepared4 7#b47 ,he must learn to know which varieties and grades of ,tea that will combine best to please this taste1 and 7#c47 ,he must learn to know how far the component parts of each blend can be varied when required without seriously affecting its uniformity1 so that he may be the better enabled to take advantage of the cheapness of any special grade of ,tea in the market4 99 99 99 99 99 ,in the blending of ,china ,congous it will be found most desirable to avoid the mixing of ,teas of a heavy1 strong or coarse description1 such as 8,red-,leaf0 ,teas of the ,padrae and ,saryune sorts with those of a highly flavored and delicate character1 such as ,monings and ,chingwos1 as to blend ,teas of such markedly different characters will be found beneficial to neither4 ,this rule also applies to ,formosa ,oolongs and the ,congou sorts1 as the briskness of the lower and livelier ,tea is marred by the softness of the more delicate and flavory ,tea in the combination1 while the body of the former will be spoiled by the delicacy of the latter4 99 99 99 99 99 ,the importance of retaining all blends regular and uniform--when once they have been adopted and proven satisfactory--cannot be overestimated1 as what ,tea dealer can expect continued success if his blends consist one week or month of fine1 flavory ,teas1 the next of heavy1 dull-liquored ,teas1 and the third of a sharp1 pungent or astringent character8 ,each new combination may possess good qualities of its own1 all its component parts be skillfully and judiciously arranged and the mixing performed with the greatest care1 but unless one or more good blends is decided on and then closely adhered to complaints will be made by the customers if they do not go elsewhere4 ,to obtain this necessary uniformity is sometimes very difficult for the dealer1 as no two invoices of ,tea will be found exactly alike in all respects2 and although ,teas may be selected of about the same grade and quality1 even chosen from those grown in the same district and blended in exactly the same proportions as in the combination they are intended to replace1 the divergence may still be so great as to cause dissatisfaction among the customers4 ,this variation may best be avoided by not changing more than one of the ,teas composing the blend at the same time1 so that when a number of ,teas are used in a blend the alteration of any one of them--providing that particular one is fairly matched--will make but a comparatively small difference in the combination4 ,if the changes in the various ,teas forming the blend are thus made gradually1 few1 if any1 of the customers will detect the slight alteration in the blend4 ,scoops or other measures must not be relied on in the proper blending of ,teas2 scales and weights must be invariably used if the dealer wants to be precise and successful in the business4 ,for if it is worth his time and trouble to test a number and variety of ,teas in order that he may select the most suitable for the purpose1 and then study how to arrange them in the best and most advantageous proportions1 it certainly is worth the little extra time and trouble of not marring the qualities of his combinations by an injudicious and hap-hazard muddling of the quantities of the various parts composing the blends4 ,this advantage of weighing the ,teas for blending is not excelled even by the advantages gained by the careful and judicious selection of the ,teas for blending purposes4 99 99 99 99 99 ,all ,teas after being blended should be allowed to stand in the caddie or bin1 tightly closed1 for from a week to ten days before dispensing1 in order that the different ,teas composing the blends may have sufficient time to assimilate and to exchange or impart their opposite flavors to each other4 ,for should they not be allowed to thus stand1 and the ,tea be used just as soon as the blend is prepared1 first one and then another of its component parts will predominate in too great a proportion1 by which the time and trouble that has been taken in arranging the blend will have been to a large extent wasted and thrown away2 while if the mixture be allowed to remain in the bin or caddie as directed1 it will eventually become as one ,tea and be always regular and uniform in quality and flavor4 99 99 99 99 99 ,good1 clean and sweet low-grade ,teas being nearly always to be had for a few cents per pound above the price of the cheap1 trashy ,teas now offered on the ,american market1 it is only folly for the dealer to purchase the latter1 as they are not cheap at any price1 as by the supposed saving of these few cents in the pound1 the seed is not only sown for the future ruin of the individual dealer1 but it also disgusts the public with ,tea as an article of food1 while on the other hand if the ,tea dealer will make a comparatively small but requisite sacrifice for the sake of future gain1 complete satisfaction will be given to his customers1 the trade in ,tea will be fostered and increased1 and a great impetus given to its consumption by a discriminating public4 99 99 99 99 99 ,a blend of ,tea should never have its cost reduced by the introduction of a grade coarser in nature than that of a majority of the ,teas forming the combination1 so that low-grade ,teas when used for reducing the cost of the blend should be as full1 plain and sweet as possible4 ,this is advisable for the reason that a ,tea of such a pronounced character will more or less stamp its own impression upon any blend into which it may be introduced4 ,again1 should the lowest-priced ,tea in a blend be a ,tea of a marked or inferior character1 instead of its being absorbed by the other ,teas in the blend1 its disagreeable features will stand out prominently among them1 while the superior qualities of the finer grades will be--if not entirely obliterated--yet so injured as to be scarcely recognizable4 ,while if the component parts of the blend be so well arranged that the most powerful ,tea constituting it be also the highest grade ,tea1 the effect produced is that the other ,teas in it are raised to its level1 but if the powerful ,tea is one of the low-priced ,teas the others naturally reduce to its standard4 ,early picked or 8first-crop0 ,teas should always be chosen when possible to obtain for blending purposes1 as first-crop ,teas are always superior to the later pickings in flavor and aroma1 in the greater amount of ,theine 7the active principle of ,tea7 which they contain as well as in their keeping qualities and blending properties1 in fact1 in everything except body for which ,tea is deemed valuable2 but in addition to selecting first-crop ,teas for high-grade blends1 it will be found advisable each season to ascertain the district yielding the best product1 thus making quality as well as quantity the test of success1 for as with wheat and other crops the ,tea crop varies considerably according to the season1 some years it is very good in one province or district while in others it may prove a comparative failure2 thus one year a certain crop of ,tea may be heavy and strong in liquor and flavor and next thin1 weak and flavorless1 while other 8chops0 that have been lacking in these qualities last year may possess the most desirable qualities this year4 ,all varieties of ,tea are equally subject to these variations1 so that the advantages to be derived from a careful utilization of the best district crops of the year with but slight consideration will be very manifest to the dealer himself4 99 99 99 99 99 ,the tastes in ,tea of different communities varying widely1 the dealer should study and learn the particular kind and flavor best adapted to the district or locality in which he is doing business1 as a ,tea that may suit one class of consumers will not sell at all in another1 so that the dealer himself should ascertain by repeated trials what variety or grade of ,tea best suits his own particular trade4 ,this object can best be accomplished by a series of experiments with the numerous kinds of ,tea1 and then noting and adopting the character and flavor of the ,tea or ,teas that gives the best satisfaction in price and quality to a majority of his patrons4 ,before proceeding to give formulas for any specific combinations it will be well for the dealer to consider the varieties and grades of ,tea that will not blend satisfactorily as well as those which will assimilate best with each other1 for it must not be forgotten for a moment by the dealer that ,tea if not improved is certain to be injured by blending4 ,but it is much easier for him to learn what ,teas to avoid than what ,teas to select1 and what are best adapted to his particular trade4 99 99 99 99 99 ,generally in a thickly-populated manufacturing and mining district1 or among all working classes in this country1 heavy-bodied1 sweet-drawing ,amoy and dark-leaved1 strong ,foochow ,oolongs will prove the most popular ,teas for the base or foundation of all blends1 while in a district composed chiefly of ,irish1 ,english or ,scotch ,tea consumers1 ,congous1 ,souchongs and the better grades of ,india and ,ceylon ,teas will be found to give the best satisfaction4 ,in neighborhoods made up of ,polish and ,russian ,jews1 low-grade1 dark-drawing1 thick-liquored ,congous and ,souchongs1 or combinations of these two varieties alone1 will be found the most satisfactory1 being known to them as ,russian ,teas1 from the fact that these are the only sorts used among ,russian ,tea drinkers4 99 99 99 99 99 ,for the base of the best blends or for flavoring purposes among purely ,american ,tea consumers a really choice ,formosa ,oolong will be found an exceedingly valuable ,tea1 as a small quantity of fine or even tolerably good ,formosa ,tea will permeate and taste through any combination1 and most ,tea drinkers1 when once they become accustomed to its unique flavor1 will rarely be pleased with any other ,tea afterwards4 ,the dried leaf of the choicer grades is small and artistically made1 yellowish-black in color1 while the infused leaf is bright green and uniform4 ,the liquor is of a rich straw color1 its value consisting in a combination of piquancy1 pungency and delicate aroma4 99 99 99 99 99 ,to successfully accomplish the building up of a profitable and permanent ,tea business three things are requisite3 7#a47 ,the dealer must keep the best ,teas obtainable at the most popular prices4 7#b47 ,he must let the public know by advertising or other means that he keeps them4 7#c47 ,it is also most important that all standard blends should possess some distinct or characteristic flavor by which it may be readily recognized by those who use it4 ,but at the same time there is very little use in advertising or making known a ,tea that does not possess intrinsic merit1 as merit without some publicity makes but slow headway in these progressive times4 99 99 99 99 99 ,one of the principal objects to keep in view in forming a ,tea-blend is that it will come out well in the water in which it is to be infused2 that it shall possess a flavor that will please the taste of a majority of the customers and at the same time be of such a distinctive character as to make the combination your own particular specialty4 ,but it must be borne in mind that ,teas draw quite differently in hard and soft water1 and the dealer's object should be to offer only the best possible ,tea for the money expended4 ,he should also avoid those kinds which are unsuitable to the water of his locality4 ,soft water has a great advantage over hard in the testing and preparation of ,tea for use1 so that many parts of the country possess an advantage over others in the use of ,tea1 as wherever the water is soft and pure far better results are obtained from an infusion of a given quantity of leaves than can be produced from the hard water of other sections4 ,this difference arises from the now well-established fact that soft water dissolves a greater percentage of the theine--the active principle of ,tea--than hard water1 thus causing its properties to become more apparent1 the coarseness as well as fineness being brought out to a greater extent by the action of the soft water in all cases1 and consequently the too highly-fired and brisk-burnt ,teas so much in favor in some sections of the country for low-priced blends are not liked at all in the sections where soft water alone is to be had4 ,for this reason1 also1 ,teas of the ,congou and ,souchong order are most appreciated where the water is soft1 as the natural delicacy of their flavor is best extracted by soft water and in even greater proportions than is the flavor of the other varieties known to trade4 99 99 99 99 99 ,in testing ,teas by infusion or drawing for blending1 four important facts must be borne in mind by the dealer3 7#a47 ,the water used for drawing them should be as soft and pure as can be obtained or filtered before using4 7#b47 ,it must be boiled as rapidly as possible and used only at the boiling point1 and 7#c47 ,it must be boiling1 but must not overboil1 for should it be allowed to overboil for even a few minutes it will not extract the full strength and aroma from the leaves4 ,all ,tea experts are most particular on these points1 so much so that they have the kettle watched in order that the water may be poured on the ,tea the moment it boils1 and if any water remains in the kettle it is immediately poured away1 as the effect of using water that has been boiled a second time is the same as that of water that has been permitted to overboil4 ,should the buyer1 from neglect or indifference1 use water that has not been boiled1 the leaves in the cup will float on top and not sink to the bottom as in the case of boiling water1 and should the water be overboiled or boiled a second time it will be readily detected by its appearance in the cup1 the infusion being thin and insipid and of a peculiar1 sickly color4 7#d47 ,the infusion should be allowed to draw from four to six minutes1 according to the variety of ,tea under treatment1 that is1 ,china and ,japan ,teas1 five to six minutes1 while ,india1 ,ceylon and ,java ,teas require only three to four minutes1 owing to the great excess of tannin which they contain4 ,but all the properties of the ,tea that can be dissolved in the cup is fully extracted in from three to four minutes1 five to six minutes being generally sufficient for all ,teas1 as the infusion is then at its best1 but from that time on the ,tea gradually loses its aroma and flavor until1 if allowed to stand for half an hour1 it becomes dull and insipid4 ,another important point must here be noted by the dealer1 it is that a good ,tea becomes better as it cools1 while a poor ,tea becomes poorer under the same conditions4 99 99 99 99 99 ,the leaves of a choice1 pure ,tea will be found1 after infusion1 to be of a medium and uniform size1 perfectly formed and unbroken and of a bright-green or dark-brown1 according to the kind of ,tea tested1 that is1 ,oolongs1 ,green and ,japan ,teas will be greenish1 while ,congous1 ,souchongs1 ,india1 ,ceylon and ,java ,teas will be dark-brown in color4 ,all ,teas of the ,oolong varieties are subject to the same rules in judging them1 and the same rules that govern in testing ,green ,teas will also apply to ,japans4 ,while the selection of ,indias1 ,ceylons and ,teas of the ,china-,congou sorts are also governed by similar rules in testing and selecting4 99 99 99 99 99 ,still another important point for the dealer to keep in mind is the necessity of securing ,teas that will draw well in the water of his district4 ,to aid in this selection the following kinds are suggested3-- ,for ,very ,hard ,water--,padrae1 ,saryune and strong1 8tarry0 ,oonfa ,congous are best1 also ,indias of the ,assam variety and heavy-drawing ,ceylons1 including broken-leaf ,pekoes are best adapted4 ,for ,medium ,hard ,water--,flavory ,india ,teas1 including ,cachars1 ,darjeeling and ,ceylons of all kinds1 first crop ,panyongs and rich1 thick1 round ,keemun ,congous1 ,oolongs1 ,japans and ,green ,teas of all grades4 ,for ,soft ,water--,all varieties and grades of ,oolong1 ,green1 ,scented and ,japan ,teas1 ,ningchow1 ,paklin and ,chingwo ,congous1 light-drawing ,indias and ,ceylons of nearly all kinds as well as all descriptions of high-flavored ,teas4 ,,part ,,vi4 ,,art ,,of ,,keeping1 ,,selling ,,and ,,preparing ,,tea4 ,the utmost care is necessary in the keeping and handling of ,tea in order to prevent from deteriorating in strength and flavor or otherwise decaying until disposed of4 ,it should therefore whenever possible be kept by itself in a moderately warm temperature and always covered over until required1 and when any of the packages have been opened and the contents not all removed1 care must be taken to replace the lead lining1 lid and matting1 so as to exclude the dust and damp as well as all foreign odors that may surround it4 ,for this reason also ,tea should never be exposed in windows or at store-doors where the air1 damp and dust surely and rapidly destroy all semblance to its original condition4 99 99 99 99 99 ,all ,teas when once they have ripened and become seasoned commence to decay1 but there is a vast difference in the time that some varieties will last before the deterioration becomes objectionable in comparison with others4 ,some kinds1 such as ,foochow and ,formosa ,oolongs1 keeping for a year or more4 ,china ,congous and ,souchongs and ,japan ,teas from six to eight months1 while ,scented ,teas1 ,india and ,ceylon ,teas1 after a much briefer period become dull and brackish1 and it frequently happens that when the latter are a year old they are worth only half their original cost4 99 99 99 99 99 ,all ,teas possessing a natural aptitude to become impregnated with foreign flavor of any product placed near it1 and to absorb the foul odors by which they may be surrounded1 should be kept as far apart as possible from any high-smelling articles in the dealer's stock--such as soap1 fish1 spices and oils of all kinds--as they very rapidly absorb any pungent odors that may be in their immediate vicinity4 ,and ,teas have even been known to completely alter their flavor and character by being placed too close to molasses1 oranges and lemons1 therefore it becomes important for the dealer not to keep ,teas too near any product emitting a foul or strong aroma4 ,for this reason also they should not be dispensed out of freshly-painted bins or caddies1 it being much more preferable at all times to deal them out of the original lead-lined chests1 replacing the lid until required4 ,again1 ,teas should never be mixed in rainy1 damp or humid weather1 as they are bound to absorb and be injured by the oxydizing influences of the atmosphere1 nor must they be kept too near a fire or stove1 a dry1 cool atmosphere of moderate temperature being always best for them4 99 99 99 99 99 ,of the numerous commodities dealt in by the grocer there is none so important as that of ,tea1 this importance being due to its value as a trade-making1 trade-retaining and profit-producing article1 particularly when furnished of such quality as to give permanent satisfaction to the general public as well as to the regular customer4 ,but notwithstanding its importance in these respects there is no article handled by the grocer the quality and value of which is so little understood by the average dealer4 ,again assailed as the retail grocery business now is by keen competition from so many queer ,teas1 the necessity for a better knowledge of and more careful attention to the article is at once apparent if the grocer--to whom its sale of right belongs--is not to find the almost entire withdrawal of this article from his line of business4 99 99 99 99 99 ,to properly understand the selecting and blending of ,teas is therefore to be possessed of a valuable and profitable knowledge2 but while such proficiency is not within the scope of every dealer1 the study of these points to any extent will prove not only lucrative but entertaining and instructive4 ,and while it may be claimed that such a study will occupy too much valuable time1 or that it is much more economical to purchase from the wholesale ,tea blender1 still the great importance of a better acquaintance with such knowledge and experience must be evident to the dealer4 ,for the proper blending of ,tea the dealer should be provided with a small kettle and other apparatus for filtering and boiling the water as conveniently and rapidly as possible4 ,small scales for weighing the samples of ,tea to be tested1 pots for drawing and cups for tasting1 and so start from the beginning4 99 99 99 99 99 ,samples of the ,teas desired having been procured from different houses should then be drawn and tested and a careful examination made of the leaves of each1 their size1 color1 condition and smell being closely noted4 ,in such drawings all ,teas of an objectionable character should be set aside1 and those remaining on the boards carefully arranged in the order of their value2 but should any doubt exist in giving a decision between the several samples as to their superiority1 then the drawing should be repeated and the poorer ones rejected1 thus narrowing down the contest to the best ,teas4 ,again1 where it proves difficult to decide between the cup qualities of those remaining1 then the size1 style1 condition and weight of the dry leaf should be taken into consideration1 which will be found helpful in making the required decision4 ,the decision having been arrived at1 however1 the ,tea considered best may also be higher in price than some others approximating to it in style and drawing qualities1 and if it be found that it cannot be purchased except at a price considerably higher than others on the table approaching it closely1 it will be better under such circumstances to select another ,tea1 grading second1 or even third in quality1 at a much lower figure4 ,an excellent plan for the careful ,tea blender is to have a 8type0 or standard sample of the ,tea he desires to duplicate and which he has found to be satisfactory1 and samples of ,tea of the various kinds of known value should always be kept convenient for reference1 and in air-tight tins1 with their grade1 price1 character1 chop mark and year of production marked thereon4 ,,art ,,of ,,selling ,,tea4 ,the dealer having succeeded in selecting and blending ,teas that will please his customers1 the next most important consideration for him is how best to bring them before the notice of his trade and the public generally4 ,in this case he must not treat his ,tea as a 8staple0 article1 but as an entirely new commodity requiring a special effort for its introduction4 ,nothing gives such a bad impression to ,tea customers as careless and slovenly packing of ,tea4 ,all ,tea bags should be of fine quality and neatly1 if not artistically1 printed1 and great care should be taken to obtain neatness of appearance in tying them up4 ,the dealer should also have some special and appropriate name for his blends1 this brand appearing prominently on the package1 together with specific instructions for drawing the ,tea4 ,small hand-bills1 brief1 pointed and attractive1 describing the merits of the blend may also be placed in every purchase of other goods and sugar1 and other bags or wrappers should contain special notices so that they may reach others who do not buy ,tea1 and the clerks or salesmen should also be instructed to talk up the ,tea frequently but judiciously as possible4 99 99 99 99 99 ,the dealer should ascertain where customers for other goods get their ,tea1 what variety or grade it is1 what price they pay for it1 and1 if possible1 obtain a sample of it4 ,then test it carefully and be prepared to show that he can not only match it1 but furnish a better one in both price and quality1 giving them samples at the same time to prove it4 ,and again1 if a tea customer should quit dealing suddenly he should immediately find out the cause and endeavor to remedy it4 ,he should also send out samples occasionally throughout the neighborhood of a line of ,teas that he may deem suitable to the locality4 ,but above and beyond all other efforts to increase his ,tea trade1 he should handle only high-grade ,teas1 endeavoring at all times to prove that the finer ,teas are the most economical and satisfactory to purchase in the end1 as the finer grades yield a larger margin of profit to the dealer and better satisfaction to the consumer1 while it has a tendency to create favorable comment and win an increasing ,tea trade4 ,latterly1 a new development in the ,tea trade has1 to the surprise and loss of the older generation of retail grocers and ,tea dealers1 assumed quite a prominence1 for1 if the glowing advertisements and startling placards in stores and on fences form any criterion1 the public are taking a liking to the cheap and trashy-blended ,teas put up in tins1 lead1 paper and other ,tea-deteriorating packages under fancy names which have no relation whatever to the variety1 district or country where they are grown1 it being an acknowledged principle that ,teas blended in bulk and put back again in their original lead-lined chests undoubtedly keep better1 preserving its strength and flavor longer than when exposed to the oxydizing influences of the atmosphere during its transference to the tin1 lead or paper packets ornamented with a cheap and showy label1 which the more gorgeous they are the more apt to communicate the taste of the ink1 paste1 glue or other foul-smelling material in which it is packed to the ,tea they are intended to adorn4 99 99 99 99 99 ,and still another reason why the ,grocer and ,tea dealer should avoid these blended packet ,teas is that the cost of the packages1 labels and labor1 adds from eight to ten cents per pound to the original price of the ,tea1 in addition to the cost of advertising and flaunting them before the eyes of the public1 an expense which is simply enormous in itself1 and which the dealer and consumer must eventually pay for1 either by a higher price or inferior quality of the ,tea4 ,again1 engaged as most dealers are at the present time in trying to stop the plague of all sorts of proprietary goods put up in cheap and oftentimes ill-smelling packages1 which yields them so little profit and makes them only the servants of the packers1 it is astonishing1 to say the least1 that any dealer can be found to adopt the same system with ,tea when they can put up some favorite blend1 and pack it themselves in cleaner1 cheaper and more stylish packages1 if their customers should desire it in that form1 and sell them under their own brand and name1 and not work to make money and a reputation for others who dictate to him as to what he shall or shall not do with regard to selling ,teas4 ,for instance1 you are paying #dc cents for ,package ,tea with premiums1 if you handle it4 ,you sell this ,tea at #fj cents1 making #ag cents per pound profit4 ,now by putting up your own blend and giving your own premiums you can buy just as good ,tea1 or better1 for #bj cents per pound4 ,you can buy just as good premiums to stand you #ab cents per pound1 making #cb cents instead of #dc1 or a saving of #aa cents or #cc-a_/c per cent4 ,besides1 you control your own ,tea trade and have the advertising free4 99 99 99 99 99 ,the art of selling ,tea is even a much more difficult one than that of buying1 owing to the numerous different and varying tastes to be catered to4 ,for this reason alone the dealer should learn all he possibly can about the article1 in order that he may be enabled to suit each particular liking and at the same time answer any and all questions about it intelligently4 ,find out what grade and variety as well as the desired strength and flavor of the ,tea your customers prefer1 and occasionally give them small samples of the different blends to try until you have caught their taste4 ,make a note of same1 and always afterwards endeavor to give them as near the same kind and quality4 ,talk up your ,teas in a clear and practical manner1 and be sure your scales1 weights and scoops are always clean and shining1 and keep a small memorandum book in which to mark the kind and retail prices of your ,teas1 the date in which the caddie has been filled and the quantity it holds1 as this method gives an accurate idea of the quantity of ,tea sold in a certain time1 which will be found particularly useful when ,blended ,teas are largely sold4 99 99 99 99 99 ,in brief1 advertise your ,teas freely but judiciously and modestly1 never claiming too much for them1 that is1 let your advertisements be brief but novel1 and change the same at least once per week1 and always push your high-grade ,teas first1 last and all the time4 ,now and then give a ,tea-testing exhibit in your store by fixing up a space near the door or window as a ,tea-room surrounded by ,tea-boxes with fancy faces1 hanging some ,chinese or ,japanese lanterns around with which to light up at night to attract attention4 ,inside of which place a small ,tea-table1 a small gas stove1 with kettle and cups for drawing the ,tea4 ,by this means the dealer will be enabled to prepare fresh-made ,tea at all times1 with fresh-boiled water1 of any kind the customer may desire to taste or to push the sale of any particular blend he may desire to introduce among his trade4 ,but it is advisable at these exhibits to use only fine ,teas1 using the common grades only by way of comparison4 ,by this means the dealer can conveniently and readily point out to the customer the great advantages to be gained and economy of purchasing only high-grade ,teas4 ,instruct your patrons meantime how to properly prepare ,tea for use1 emphasizing the fact that ,tea must be brewed and not stewed1 as is too often the case among consumers4 ,,art ,,of ,,preparing ,,tea ,,for ,,use4 ,it is singular1 to say the least1 that nothing is ever done by ,tea dealers in this country to educate or enlighten their customers in the proper manner of preparing their ,tea for use1 to study the character of the water or to preserve its aromatic properties after purchasing4 ,good ,tea1 like good wine1 can be kept intact for years with considerable advantage to the dealer and consumer alike1 and there is no valid reason why consumers of ,tea should not be as particular and fastidious as drinkers of wine4 ,but to obtain a good cup of ,tea1 in the first place the consumer should purchase only the best ,tea1 it requiring much less of the finer grades to make good ,tea than of the common kinds1 and will prove the most economical in the end4 99 99 99 99 99 ,in the proper preparation of ,tea for use1 the quality of the infusion is much affected also by the character of the water as well as by the method of making or drawing it4 ,tea being an infusion and not a decoction like coffee1 it should be brewed not stewed1 the chief object being to extract as much of the theine or refreshing principle as possible and as little of the tannin or astringent property as can be1 at the same time without either boiling or overdrawing it4 ,many ,tea drinkers who imagine erroneously that a very dark-colored liquor indicates strength boil the leaves1 while others again spoil the infusion by first putting the leaves in boiling water4 ,some again place the leaves in cold water1 and then put it1 the vessel on the fire to boil1 prolonged infusion being another serious mistake4 ,all of these improper methods produce the same evil results1 viz41 that of extracting an increased amount of the tannin1 thereby destroying the true color and flavor of the ,tea by imparting a blackish color and giving a bitter or astringent taste to the liquor4 ,when ,tea has been once boiled or overdrawn1 the increased quantity of tannin extracted can be readily detected by the extreme dark color of the liquor as well as by its bitterly astringent flavor4 ,another reprehensible practice of some ,tea makers is that of adding fresh leaves into the tea pot with those that have been already once drawn1 as it cannot add to either the strength or flavor of the ,tea by putting more leaves in the tea pot after the first drawing1 for the simple reason that the ,tea water will not extract the theine from the dry leaves of the fresh ,tea4 ,only fresh boiling water will do this effectually1 the water once used only increases the amount of tannin extracted1 thereby darkening the color and destroying the flavor and merely adds to the quantity of leaves already in the vessel without at all affecting the active principle1 theine4 ,so that if it be required to increase the quantity or strength of the infusion already in the pot1 some fresh ,tea leaves must be drawn in a separate vessel and the liquor poured in that already made4 99 99 99 99 99 ,in the proper preparation of ,tea for use1 therefore1 the object should be to extract as little of the tannin as possible and as much of the theine and volatile oil as can be extracted without permitting the infusion to boil or overdraw4 ,to best obtain these most desirable results1 put the requisite quantity of ,tea leaves in a covered china or earthenware pot--all tin and metal vessels should be avoided--and pour in freshly boiling water that has been boiling for at least three minutes1 and then allow the vessel to stand where it will keep hot1 ,,without boiling1 for from eight to ten minutes before serving1 according to the variety of ,tea used4 ,there will be a sparkle and aroma about ,tea made from fresh boiling water in this manner that it will not receive from the flat1 hot water that has been boiled too long or repeatedly4 ,in the stated time while the ,tea is drawing only the refreshing and exhilarating properties--the theine and volatile oil--are extracted from the leaves1 a longer infusion only dissolving and extracting the astringent and deleterious principle--tannic acid--which impairs digestion and injures the nervous system1 for which causes alone all boiled or overdrawn ,tea should be avoided4 99 99 99 99 99 ,an earthern tea pot made of ,minton1 ,doulton1 or ,satsuma ware1 is the best kind of vessel to prepare ,tea in1 but it must first be scalded out with boiling water before putting the ,tea leaves in and then set on the range or stove to dry and keep hot for a few minutes4 ,the ,tea leaves are then put in1 after which they are also allowed to heat for a short time before the boiling water is poured on them1 from eight to ten minutes before the ,tea is required for use4 ,the character of the water also greatly influences the quality of the ,tea1 it being almost next to impossible to make good ,tea with hard water1 so that soft water should always be used when available1 and any excess of lime in the water also deteriorates the infusion4 ,but this latter difficulty may be easily remedied by the judicious addition of a little carbonate of soda1 as much as will cover the face of a dime being sufficient for an ordinary drawing of ,tea4 99 99 99 99 99 ,in moderate strength it requires about one teaspoonful of good tea to a half pint of boiling water and an ordinary half teacupful of leaves to every quart of boiling water1 the latter making a fairly strong infusion for five persons4 ,china and ,japan ,teas require from eight to ten minutes to draw thoroughly1 the former requiring but little milk and sugar1 while ,japan ,teas are more palatable without the addition of either4 ,india ,ceylon and ,java ,teas generally should not be allowed to draw more than from five to seven minutes at the outside after the boiling water has been poured on1 as prolonged infusion makes the flavor of these varieties particularly mawkish and bitter1 while the addition of an extra quantity of both milk and sugar greatly improves their drinking qualities4 ,,joseph ,m4 ,,walsh ,illustration 7,america's ,greatest ,tea ,expert4--,journal of ,commerce7 ,,importer ,,of ,illustration3 ,teas ,,all ,,varieties ,,and ,,grades ,,philadelphia1 ,u4 ,s4 ,a4 99 99 99 99 99 99 ,transcriber's note3 ,prices are missing in many of the recipes in the book2 this is as printed4 ,the following apparent errors have been corrected3 p4 #aa eggregious changed to egregious p4 #aa kaleidescopic changed to kaleidoscopic p4 #bj make color changed to make1 color p4 #be course changed to coarse p4 #cg course changed to coarse p4 #ch juciest changed to juiciest p4 #ch omitted changed to emitted p4 #ci thiene changed to theine p4 #ci value this changed to value1 this p4 #ci not accustomed changed to accustomed p4 #dj loose changed to lose p4 #dc to the the changed to to the p4 #df onced changed to once p4 #eb intended that changed to intended1 that p4 #ed ridgidly changed to rigidly p4 #eh similiar changed to similar p4 #fj ,no #ac4 changed to ,no4 #ac4 p4 #fj ,chociest changed to ,choicest p4 #fc of4 changed to of3-- p4 #fd ,imperal changed to ,imperial p4 #fh together changed to together4 p4 #gj varities changed to varieties p4 #ga ,no #b4 changed to ,no4 #b4 p4 #ge science very changed to science2 very p4 #gg ,pekoe-,sonchong changed to ,pekoe-,souchong p4 #hb 7#c7 changed to 7#c47 p4 #hc ,teas1 composing changed to ,teas composing p4 #he character instead changed to character1 instead p4 #hi 7#c7 changed to 7#c47 ,the following possible errors have not been changed3 p4 #i fuller-liquied p4 #eb at a moderate cost p4 #eg 4#ai ,inconsistent punctuation has otherwise been left as printed4 ,the following are inconsistently used in the text3 ,basketfired and ,basket-fired ,ningchow and ,ning-chow ,ningyong and ,ning-yong ,panfired and ,pan-fired ,sundried and ,sun-dried