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diff --git a/old/50207-0.txt b/old/50207-0.txt deleted file mode 100644 index c492bb5..0000000 --- a/old/50207-0.txt +++ /dev/null @@ -1,3633 +0,0 @@ -The Project Gutenberg eBook, Tea-Blending as a Fine Art, by Joseph M. Walsh - - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - - -Title: Tea-Blending as a Fine Art - - -Author: Joseph M. Walsh - - - -Release Date: October 14, 2015 [eBook #50207] - -Language: English - -Character set encoding: UTF-8 - - -***START OF THE PROJECT GUTENBERG EBOOK TEA-BLENDING AS A FINE ART*** - - -E-text prepared by Henry Flower and the Online Distributed Proofreading -Team (http://www.pgdp.net) from page images generously made available by -Internet Archive (https://archive.org) - - - -Note: Project Gutenberg also has an HTML version of this - file which includes the original illustrations. - See 50207-h.htm or 50207-h.zip: - (http://www.gutenberg.org/files/50207/50207-h/50207-h.htm) - or - (http://www.gutenberg.org/files/50207/50207-h.zip) - - - Images of the original pages are available through - Internet Archive. See - https://archive.org/details/teablendingasfin00wals - - -Transcriber's note: - - Text enclosed by underscores is in italics (_italics_). - - Text enclosed by tilde characters is in bold face (~bold~). - - - - - -[Illustration: Tea Hills of China.] - - - -TEA-BLENDING AS A FINE ART - -by - -JOSEPH M. WALSH, - -Author of -Tea -Its History and Mystery. - -[Illustration] - -“THE CUP THAT CHEERS BUT NOT INEBRIATES.”--Cowper. - - - - - - - -Philadelphia: -Published by the Author. -1896. - -Copyright -By -Joseph M. Walsh. -1896. - - - - -CONTENTS. - - - Pages. - - I.--INTRODUCTION 7-11 - - II.--CLASSIFICATION AND DESCRIPTION OF TEAS 13-36 - - III.--ART OF TESTING AND SELECTING TEAS 37-44 - - IV.--ADULTERATION AND DETECTION 45-49 - - V.--ART OF BLENDING TEAS 51-91 - - VI.--ART OF KEEPING, SELLING AND PREPARING TEA 93-104 - - - - -[Illustration: (Branch of Tea Plant.)] - - - - -PART I. - -INTRODUCTION. - - -There is no article handled by the grocer which demands greater -attention, engages more of his time, or has a more important bearing -upon the success of his business than Tea, as it stands in many -respects far ahead of all the other commodities in commanding and -maintaining patronage, as well as in attracting and retaining trade -for numerous other articles, and at the same time yielding a larger -margin of profit to the dealer. Gain being the fundamental object of -all business transactions, and as tea to the grocer plays such an -essential part in determining this profit, we may be excused if, in -considering the article from a purely practical standpoint, we urge -the relation which it has to the success of the dealer, and who, as -a general rule, experiences much more difficulty in the judicious -selection of his Tea than in any other staple he trades in. The cause -of this difficulty is obvious to dealers in Tea in general, being -entirely due to the numerous varieties and almost innumerable grades, -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 preference. It therefore requires no ordinary skill or brief -experience to make the proper selection or combination to suit the -consumer under these trying circumstances. - -The acquisition of such skill or knowledge, for all practical purposes, -is not, however, quite as difficult as is supposed by many dealers, it -being fairly obtained by an intelligent study of the leading varieties -and grades most in demand in the country or section of consumption, 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 varieties, grades and flavors of the Teas best -adapted to each particular class or section of the country in which -he may be doing business. Little is known, comparatively, in this -country particularly, of the art or principle of blending or “mixing” -of Teas. The American dealer and consumer alike being averse to the -practice as a general rule, regarding it as about on a parity with -the other too numerous forms of adulteration and sophistication now -in vogue, not only in the countries of consumption, but also in those -of production. Such objections, however, are entirely erroneous, as -it is an acknowledged fact that a combination of different varieties -of wheat make better flour, the same being true of coffee and many -other staples of diet and drink, so that the practice of blending -Teas for the consumer, if properly understood and skillfully and -judiciously performed, would prove a more satisfactory one to the -consumer, and at the same time a more profitable one to the dealer. -The object of blending being, not as the Tea-using public imagines to -lower the standard or reduce the cost at the expense of quality, 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 alone. _A Tea, in short, -giving better satisfaction to the consumer at a more moderate price, -and at the same time allowing a better margin of profit to the dealer -without lowering his standard of quality._ To illustrate, a dealer -may already be selling a Tea to his customers, possessing a pleasing -and suitable flavor, but be lacking in body or too light in liquor, -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 remedied, and a fuller-liquied, heavier-bodied, -richer-flavored infusion is produced; the drawing and drinking -qualities of the Tea being improved all round without extra cost to the -dealer or increase of price to the consumer. It must therefore follow -that by the skillful and judicious mixing or blending of a number of -Teas, each differing in variety or grade, a more uniform, pleasing and -palatable Tea, that is, one richer in liquor, heavier in body and more -aromatic in flavor, 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 Tea. - -The idea of blending Teas originally arose from the experience -incidentally gained by some old and life-long Tea dealers, that a -beverage richer in liquor, more pleasing in flavor, more satisfactory -in price to the consumer and less costly to the dealer, 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 alone. No sooner was -this experience confirmed than the “mixing” or blending of Teas was -generally resorted to by many of those who had the dispensing of the -commodity to the public. But while some dealers had a marked success -in this branch of the Tea business from the start, others again who -attempted to practice it failed completely in their efforts to produce -any satisfactory results to themselves or their customers, the end -accomplished being instead of an improvement an injury and detriment to -the quality and value of the Teas so combined, more often to such an -extent that the single and regular variety of Tea in demand would have -pleased better at less labor, time and cost to the dealer. The cause of -this failure was, however, due entirely and alone to the want of that -necessary training, 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 combination, and their component parts, as -well as to avoid those which are deteriorated by the amalgamation. -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 experiments, which are best performed by -the admixture of from two to five--or more in many instances--small -samples of Tea differing, frequently materially, in variety, character -and quality, and alternately changing, altering and substituting the -varieties and proportions of the same until the dealer has finally -succeeded in producing a Tea unique in character, identified with -himself, and differing in every respect from that of any Tea offered -or sold by his competitors, the liquor, flavor and aroma of which -will prove more pleasing and satisfactory in quality and price to his -patrons, and at a more moderate cost to himself. - -Time and experience have proved beyond question that skillful and -judicious tea blending will be found to amply repay for all the -study, labor and expense bestowed on it by the dealer, 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 consumers. 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 quantity, quality, -affinity, affiliation or assimilation of leaf, liquor, character -or flavor of the component parts. 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 judicious, if not scientific manner, so as to -yield a unique or particular tea, of uniform quality, strength, flavor -and pungency, at a given price, being at the same time pleasing and -satisfactory to the average consumer, and maintaining its standard of -quality at all times and under all circumstances. - -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 business, and that the combinations that may be -found in it are almost kaleidoscopic in their range, still even the -veriest novice need not spoil good tea by injudicious mixing, as all -that is required is a little study and a few simple rules carefully -followed, 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 business, but will nevertheless prevent any -serious error, and at the same time insure a fair measure of success to -the most inexperienced in the art. - - - - -[Illustration: (Chinese Tea Garden.)] - - - - -PART II. - -CLASSIFICATION AND DESCRIPTION OF TEAS. - - -The Teas of commerce are classified as China, Japan, India, Ceylon -and Java Teas, but are generally divided into Green and Black Teas, -under which terms they are best known to the public. They are again -sub-divided into numerous varieties and grades, with names derived -from the districts of production or indicative of their age, make or -quality, these numerous applications being almost entirely of Chinese -origin. - -[Illustration: (China Tea Plant.)] - - -CHINA TEAS - -Are divided into Black and Green, the former comprising Oolongs, -Congous, Souchongs and Scented Teas, the latter including Imperials, -Gunpowders, Hysons, Young Hysons and Twankay or Hyson-skin Teas. - -[Illustration: _a_--Firsts. _b_--Seconds. _c_--Thirds. _d_--Fourths. - -(Black Tea Plant.)] - - -OOLONG TEAS - -Are sub-divided into Ankois, Amoys, Foochows, Formosas, Saryune and -Pekoe-Oolongs, grading from lowest to highest in the order named. - -~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 plant. The leaf is rough and -coarse, reddish-black in color, indifferently prepared, and ragged in -general appearance, while the liquor is dark-brown, oily or earthy in -flavor and bitterly astringent to the taste. It is generally used for -mixing with low-grade Amoys, to which it imparts a wild, rank or weedy -flavor, and should be avoided by the dealer altogether. - -~Amoy Oolongs~--Embrace Kokew, Mohea and Ningyong Oolong teas and -are fairly good teas for blending purposes, many of them drawing -and drinking exceedingly well in the cup. The leaf, while large and -somewhat coarse in appearance, is well prepared as a rule, while the -liquor is clear, strong and frequently pungent. The poorer grades, -however, possess a wild or herby flavor, strongly objected to by the -majority of tea consumers. - -~Foochow Oolong~--Ranks among the best of the black teas of China. The -leaf of the finer grades being black and silky in appearance, rich and -mellow in liquor and fragrant in flavor, while the medium and lower -grades are somewhat larger and looser in make they possess splendid cup -qualities, making the most suitable foundation for all blends in this -country, being useful and serviceable for the purpose. - -~Formosa Oolong~--Is unique in leaf, liquor and flavor, differing -widely in character and flavor from the former varieties. They possess -a rich, fragrant aroma, the leaf being very pleasing in the hand, -evenly curled and crapy in texture, and impart tone and character to -any combination in which they may be introduced. - -~Saryune and Pekoe Oolongs~--Are very rare sorts in this market, the -latter deriving its trade-name from being liberally sprinkled with -Pekoe-tipped leaves. They are somewhat large and bold in style, evenly -curled and pleasing in appearance. The infusion being dark brown in -color, heavy and full in body and very fragrant in flavor. - - -CONGOU TEAS. - -Congou Teas are grown principally in the Bohea hills in China, and are -known to trade in this country as English Breakfast Teas. They are -divided into Kaisow or Red-leaf and Moning or Black-leaf Teas, and are -a distinct variety differing in color, liquor and flavor from the -Oolong sorts. - -~Kaisow~--or Red-leaf Congous, comprise, Chingwos, Seumoos, Suey-kuts, -Saryunes, Sin-chunes, Cheong-soo, Cheong-lok, So-how and Yung-how. -The leaf is reddish-black in color, well and firmly made; the liquor -rich-red or wine-color, and flavor pungent but pleasing to the taste. -Their special feature is their delicate and to a high degree fragrant -flavor, which they impart to other Teas in combination, provided the -others are not too strong or coarse. - -~Moning~--or Black-leaf Congous include Ning-chows, Oonfas, Oonams, -Oopacks, Kintucks, Kee-muns, Kiukangs, Panyongs, Paklins and -Paklums, and are black in color, stylish in make; the finer grades -being Pekoe-tipped and flavored. The infusion is also dark-red or -wine-colored, but delicate and aromatic, making very useful Teas for -blending purposes, combining advantageously with any and all the other -varieties. - - -SOUCHONG TEAS - -Are among the finest and richest of the Black Tea sorts of China, -but are limited in supply, being chiefly prepared from the youngest -leaves of the earlier pickings. They are known to trade as Lapsing, -Padrae, Pekoe, Tonquam, Canton and Oolong-Souchongs. The leaf is long, -flat, handsome and “crapy” in texture, finely and artistically curled, -being only lightly fired. They yield a rich wine-colored liquor, with -a fragrant flavor entirely peculiar to themselves, and described as -“tarry” in trade, which, when not too pronounced, adds rather than -detracts from their value. The product of the later pickings are of -less strength and flavor, but are still smooth and pleasing in liquor -and flavor, making very serviceable teas for mixing owing to their -general intrinsic properties. - - -SCENTED TEAS - -Form a special class of the Chinese product, and comprise Foochow, -Canton and Macao Scented Teas. They are sub-divided into Capers, -Pekoes, Pouchongs, Orange, Flowery and Pouchong Pekoes, and are very -fragrant, being highly scented with the leaves, flowers, blossoms and -roots of other plants, such as that of the Iris, Jessamine, Gardenia, -Chloranthus and Oleofragrans. They are principally prepared from the -largest but most succulent leaves of the first pickings and cured by a -series of brisk firings and rollings. The dried leaf is finely made, -long and evenly folded, and the infusion is wine-colored, piquant -and aromatic, 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 sorts, and should be used only very sparingly -in blending. - -~Caper~--Is so termed from its small, round leaf resembling capers, and -is prepared from the youngest and tenderest leaves of the tea plant. -The infusion is of a rich wine-color, pungent and aromatic in flavor, -forming what is termed a bouquet. - -~Pekoe~--Signifies in Chinese “White down,” applied to the whitish -or downy substance at the end of the leaves. It is usually prepared -from the young leaf buds just expanding, and is a very much overrated -variety. - -~Pouchong~--Is a bold, rough-looking leaf, dull black in color and -peculiar in scent, the latter being imparted to it by the admixture of -the seeds of the Chulan flower. - -~Orange Pekoe~--Is a long, flat, even-leaf tea, jet black in color and -containing yellowish, downy tops at the ends, from which it derives its -trade name. - -~Flowery Pekoe~--Is a smaller but more evenly-folded leaf, -olive-colored with ends ornamented with whitish or velvety tips, being -also very highly scented with the flowers or blossoms of other plants. - -In some of the Chinese districts the scenting material is added to -the tea during the firing process and afterward separated by sifting, -but is, however, more generally introduced into the tea after it is -prepared and ready for packing. It is spread over the tip of the tea -and allowed to remain there for at least a day, or until it becomes -strongly impregnated with their moisture, and then removed, the -duration depending in a great measure on the character of the scent -employed. - -[Illustration: _a_--Gunpowder. _b_--Young Hyson. _c_--Imperial. -_d_--Hyson. _e_--Twankey. - -(Green Tea Plant.)] - - -GREEN TEAS - -Include Moyunes, Hychows, Fychows, Tienkes, Tayshings and Pingsueys, -district names, and grading in the order named. - -~Moyune~--Is the most valuable intrinsically and commercially, being -far superior to all the others in make, color, draw and drink. The leaf -is firmly rolled, natural green in color and extremely uniform in -appearance, while the liquor is clear, brisk and pungent in flavor, -forming a splendid variety for blending with any tea. - -~Hychows~--Are much inferior to the former in leaf and liquor, the -infusion, although darker in color, is lighter in body and devoid of -any pronounced flavor. - -~Fychows~--Are generally bold and rough in leaf, dull-green in color, -dark and heavy in liquor and astringent in flavor, being in the whole -a very undesirable sort for any purpose. - -~Tienkes~--While long and coarse in make are yet pleasing to the eye, -being chiefly sold in style as they will not stand the cup test, the -infusion being dark, thick, bitter and frequently smoky in flavor owing -to high firing. - -~Tayshings~--Like Tienkes look well in the hand, being fairly well-made -and stylish-looking, but are of a leaden-blue color, the result of the -facing or coloring matter used to enhance their appearance, while the -liquor is dark and muddy and the flavor earthy to the taste. - -~Pingsueys~--Are termed by the Chinese Bastard Tea, being principally -prepared from the leaves of some shrub remotely resembling those of -the Tea plant. 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 use. - -What are known as “Canton” and “Country” Green Teas are also spurious -Teas, the former being manufactured from spent or exhausted Tea leaves, -that is Tea once used, dried, refired and colored with gypsum or -Prussian blue. The latter being prepared from the leaves of wild or -uncultivated Tea plants. - -[Illustration: (Picking Tea in China.)] - - -SUB-VARIETIES. - -The Green Teas of China are again sub-divided in Gunpowders, Imperials, -Hysons, Young Hysons and Twankays, terms denoting style of make, age -or other peculiarity, and are too well known to the trade to need -description. - -~Gunpowder~--Is termed by the Chinese “Choo-Cha” or Pearl tea, from -its small, round or shotty appearance. It is generally prepared from -the smallest and youngest leaves of the green tea plant, its quality -corresponding to the picking and district of growth. The product of the -first crop is sometimes known as “Pin-head” from its extremely small, -round or globular appearance. - -~Imperial~--Derives its trade name from being the style or make of -Tea used in the Imperial household and by the Mandarins or wealthier -Chinese. That exported is prepared from the larger and older leaves of -the respective pickings and rolled in the same manner as the former, -from which fact it is also known as “Big Gunpowder” and also as -“Pea-leaf.” But while larger and bolder in make it possesses much the -same drawing and drinking qualities. - -~Hyson~--Is known to the Chinese as “He-tsien” or “Flourishing Spring” -from being picked in the full spring-time, and is large and loosely -made, being prepared from the older leaves of each respective picking. -It bears the same relation to Young Hyson that Imperial does to -Gunpowder and produces the same characteristics, but in a minor degree. - -~Young Hyson~--Is a corruption of the Chinese term, “Yu-tsien,” or -Early Spring, from being gathered in the early spring-time, and in make -the leaves are extremely small, finely but artistically twisted, almost -wirey in texture, being prepared from the youngest and tenderest leaves -of the tea plant. - -~Twankay~--Or “Hyson-skin,” is composed chiefly of the largest and -oldest leaves of the foregoing varieties that cannot, owing to their -coarse or broken condition, be rolled or converted into the former -makes. It is a large, loose and flat-leaf tea, varying in color, -liquor and flavor, according to the grades from which it is separated. - -Considerable mystery and confusion for a long time existed regarding -the species of plant yielding the varieties known as Green and Black -teas, many authorities claiming that the former was produced from -the Green tea plant exclusively, and the latter from the Black tea -plant solely, while again it was held by others that both varieties -were prepared at pleasure from but one and the same species, the -mere difference in color, flavor and effects being due entirely to -a disparity in the soil and process of curing. But later and more -careful investigation disprove these particular opinions, as while it -is now admitted, even by the Chinese themselves, that both kinds may -be produced at will from either or both species of the tea plant, it -is a popular error to imagine that China produces the two commercial -kinds in all districts, 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 plant, different -methods being adopted only in the process of curing the two kinds from -the first stage. 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 latter. 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 -pans. For this belief, however, there is not the slightest foundation -in fact, as copper pans are never used for the purpose of firing tea, -repeated experiments and unerring tests having been frequently made by -competent experts, but not even in a single instance has any trace of -that metal been found in them. - -[Illustration: (Japan Tea Plant.)] - - -JAPAN TEAS. - -In color, flavor and character, Japan Teas are totally distinct -from any and all other varieties of Tea known to commerce. They are -divided into Panfired, Sundried and Basketfired Teas and Nibs, but -are frequently converted into Oolongs, Pekoes, Congous, Imperials, -Gunpowder and Young Hyson makes. - -[Illustration: (Curing Tea.)] - -~Panfired Japan~--Is a medium-sized green-leaf Tea, well-curled and -presenting an unbroken appearance. It yields a bright clear liquor -which remains unchanged in color until quite cold, and possesses a -flavor delicate but fragrant in odor. The medium grades, however, are -rougher in make, darker in liquor and duller in flavor, while the -commoner ones are coarse and unsightly in style, varying in color and -somewhat “brassy” or metallic in flavor. - -~Sundried Japan~--Derive their trade-name from being dried in the -sun before firing, in order to fix their color more permanently. The -leaf is of an olive-green color, small and compactly curled, and the -liquor what is known as “toasty” in flavor owing to their thorough -fermentation before firing. The lower grade range from a yellowish to a -dull-green in color, indifferently made and often “fishy” in taste from -the use of fish manure in cultivating. - -~Basketfired Japan~--Is so called from being cured in baskets over a -slow fire. The finer grades are long, dark and exceedingly well twisted -or curled, clear and bright in the infusion and mellow or “mealy” -in flavor, the latter quality making them a very valuable sort for -blending with Oolong in the proportions of one part to four of Oolong, -or almost any variety into which they are introduced. - -[Illustration: (Firing Tea.)] - -~Japan Nibs~--Are composed of the largest and oldest leaves of the -foregoing sorts, and bear the same relation to Japan Teas that Twankay -does to Green Teas. In the cheaper and lower-grade blends they make -an excellent addition by imparting strength and fullness to the -combination, particularly when separated from the higher grades of -Japan Teas. - -[Illustration: (Rolling and Curling.)] - -~Japan Oolongs~--Pekoes, Congous, Imperials, Gunpowder and Hysons -differ only from the regular Japan Teas in make, and from being -prepared from the same leaf they naturally possess the same general -characteristics and cup qualities, but are not produced in any -appreciable quantities. - -[Illustration: (Sorting Tea.)] - -[Illustration: (India and Ceylon Tea Plant.)] - - -INDIA TEAS. - -Principally comprise Assams, Cachars, Darjeelings, Dooars, Deradoons, -Kumaons and Chittagongs, ranking in quality in the order named, and -are converted into Pekoes, Souchongs, Congous and Pekoe-Souchongs -resembling most the Congou sorts of China in make, style, color and -general appearance, but many of them being produced from a combination -of the China and India Tea plants are hybrid in character, differing -widely from their originals. In make and style they are in general -longer and narrower in leaf, better curled and more shapely in form -than the corresponding Chinese varieties, but contain a much greater -excess of tannin which accounts for their superior strength or rather -rankness in the infused state. - -[Illustration: (India Tea Plantation.)] - -~Assams~--Are greyish-black in color, the dried leaf of the finer -grades being pekoe-tipped and flavored. The liquor is unusually strong -and pungent in addition to being thick and heavy in the cup, but are -very useful for forming the base or foundation of all blends among -Irish, English or Scotch Tea consumers. - -~Cachars~--Are blacker in color, but not as well made or handsome -in appearance. The infusion, however, is softer and mellower, being -occasionally what is known as “fruity” in flavor. - -~Darjeeling~--Is a hybrid variety, produced from a cross between the -China and India Tea plants and partakes somewhat of the characteristics -of both. But, while blacker in leaf, it is not on an average as finely -made, and while round and full in body is not as pungent or flavory in -the infusion. - -~Dooars~--Approximate more to Cachars in style, color and general -appearance, and are strong, rough and coarse in liquor, but pungent and -pleasing in flavor, being a serviceable Tea for blending, as it imparts -tone and character to any combination in it which it may be used. - -~Deradoon~--Is a high-fired Tea, loosely made and deteriorating -rapidly, becoming sour or rancid on exposure to the atmosphere in -a very short time. The liquor is frequently “earthy” in taste and -somewhat analogous to that of Ankoi Oolong, for which reasons they are -not much sought after. - -~Kumaon~--Is generally converted into Gunpowder, Imperial and Hyson -Teas, all being prepared from the same leaf, the chief and only -difference lying in their make and color, as they still retain all -their Indian characteristics of liquor and flavor. - -~Chittagong~--Is thick, heavy and strong in the cup, and what is termed -“nutty” in flavor and are considered good, useful Teas for blending -purposes from their great strength and positive character. - -India Teas in general possess a sharp acid taste not to be found in any -of the foregoing varieties, and a distinct but peculiar flavor, rarely -liked by American Tea consumers, except when largely tempered with the -softer and more mellow liquored Teas of China. In order to neutralize -or offset this disagreeable peculiarity, it is at all times necessary -to use only the best of the India grades in blending. 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 infusion. The -loss of flavor and rapid decay in exposure is also greater in India -Teas than in most other varieties. The grades most easily affected in -this manner being the two highly-fired, light-liquored and open-leaf -makes. - -[Illustration: (Ceylon Tea Plantation.)] - - -CEYLON TEAS. - -~Ceylon Teas~--Are comparatively new Teas to commerce, and are known to -trade as Matagalas, Mandulsumas, Rakuwanas, Kanda-loyas, Kandapole and -Soocan-duris, but as with India Teas they are chiefly converted into -silver and golden Pekoe, Congous, Souchongs and Pekoe-Souchongs. Their -leaf, liquor and flavor like their India prototypes varies greatly -in style and quality, according to the elevation at which they are -grown, their uniformity also varying from year to year as in the India -districts. - -~Silver Pekoe~--Is a long, whitish, downey-leaf Tea, almost “satiny” in -texture, with silvery tips at the ends. The liquor is dark, reddish in -color, but bright and sparkling in the cup, delicate and fragrant in -flavor for this variety but very much overrated in value. - -~Golden Pekoe~--Is a much smaller leaf Tea, darker in color and -somewhat silky in texture and liberally sprinkled with rich, yellow -or orange tips while the inferior grades are much darker and heavier -in body, but fresh, fragrant and greatly appreciated by consumers who -prefer this variety. - -~Pekoe-Souchong~--Is chiefly composed of the Pekoe leaves that are -devoid of tips and Souchong containing some tipped leaves, but as a -general rule it is an unassorted Tea prepared from the larger and -coarser leaves that will not pass through the sieves. It is medium in -size and choppy in leaf, but ripe and rich in liquor, fairly brisk and -malty in flavor. - - -CEYLON CONGOUS AND SOUCHONGS. - -Closely resemble the corresponding India kinds in make, color, liquor -and flavor, 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 -kinds, becoming sour and rancid in a few months, defects attributed to -the rapid artificial methods of curing practiced in these countries. - -[Illustration: (Ceylon Tea Factory.)] - -~Broken Leaf~--India and Ceylon Broken-leaf Teas are composed of the -old, broken and mutilated leaves of the other sorts which are separated -in sifting, and bear the same relation to these varieties that Twankay -does to China Green Teas and Nibs to the Japan sorts. They vary in -color from brown to black, their strength being seldom great, though -the flavor of the finer grades is in general good, drawing and drinking -in proportion to the grades from which they are separated, while that -of the commoner kinds is poor, thin and coarse in liquor and flavor. - -[Illustration: _a_--Pekoe. _b_--Souchong. _c_--Congou. -_d_--Souchong-Congou. - -(Java Tea Plant.)] - - -JAVA TEAS. - -Are known to commerce as Preangers, Krawangs, Cheribons, Bagelens and -Banjœmas Teas, and are classified as Pekoes, Congous, Oolongs and -Souchongs, after the manner of India and Ceylon Teas. The leaves of the -different kinds are sorted during the picking, and graded according -to size, the smallest being converted into Pekoe, the medium into -Souchong, and the largest into Oolongs and Congous. - -Java Teas in general are particularly small in leaf, dull-black in -color, but rather handsome in general appearance, and approximating -more to the India variety in style, color and character, but do not -keep as well, becoming rank and sour when allowed to lay too long. The -liquor of Java Teas is also deficient in strength, body and flavor, -being almost totally devoid of any distinctive aroma or pronounced -fragrance, defects attributable mainly to their faulty and imperfect -methods of curing and preparing, as well as to the fact that the leaves -are picked from the plants all the year round, and allowed no time for -rest or recuperation, and making very indifferent Teas for blending or -using alone. - -The last three varieties are generally converted in Congous and -Souchongs, ranking with and approximating to Java Teas in style, color -and character. - -~African Teas~--Are large, black and coarse in leaf and liquor, being -very bitter and astringent in flavor. They make poor Teas for blending -purposes. - -~Fiji Teas~--Like African are coarse in leaf, blackish in liquor and -almost rank in flavor. - -~Singapore Tea~--Is also a very inferior grade for blending, being too -pronounced in character for the purpose. - - - - -PART III. - -ART OF TESTING AND SELECTING TEAS. - - -The Teas of commerce possess two values--an intrinsic or real value, -and a commercial or market value--the former constituting its quality, -strength and flavor, the latter being more often based on its style -or appearance, supply and fluctuations in price, so that in their -selection for commercial purposes four leading features are to be -considered before purchasing by the dealer, viz.: Leaf, Liquor, -Character and Flavor, the drawing and drinking qualities of a Tea in -the cup being paramount to its style or appearance in the hand, as many -Teas though coarse or rough-looking in “make” or appearance draw and -drink exceedingly well in the infusion. - -There are five principal methods of testing and selecting Teas for -commercial use, and which may be summed up in the following sequence. -First by - - -STYLE OR APPEARANCE. - -A good Tea may be readily recognized by its style or appearance in the -hand, which though not invariably an indication of its merit in the cup -has considerable to do with its quality and value, choice Teas of all -kinds being handsomely made and pleasing to the eye. They are compactly -if not artistically curled or rolled according to their make, whether -Green or Black, and all Teas are fine in proportion to their youth and -tenderness, the ripest and juiciest curling up tightest and retaining -their form longest, that is the younger and fresher the leaves the -richer and more succulent the Tea. While old and inferior Teas on the -other hand are large, rough and loosely made in proportion to their -age, quality and period of picking, as being partially or totally -devoid of sap they are correspondingly coarse, astringent or entirely -flavorless in the infused state. By - - -FEELING OR PRESSING. - -Judging a sample of Tea by feeling or pressing in the hand is more -applicable to the curled, twisted or Black Tea sorts than to the rolled -or Green Tea kinds. For instance, if the leaves of the former make so -tested be really choice, they will be found smooth, crisp and elastic -in the hand and capable of resisting a gentle but firm pressure without -breaking. But if the leaves be old and sapless they will be found tough -and chaffy to the touch, very brittle, breaking easily and crumbling -under the same conditions. - - -SMELLING OR INHALING. - -By blowing or breathing heavily upon a sample of Tea and then quickly -smelling or inhaling the odor emitted from it, a very fair estimate of -its general character may be formed by the dealer. To judge correctly -by this method, however, an acquaintance with the distinctive flavors -and peculiarities will be necessary, this knowledge being best acquired -by the dealer adopting a type or standard sample of the Teas he is -using or wants to match. By - - -MASTICATING OR CHEWING. - -An approximate estimate of a Tea may also be formed by chewing or -masticating the leaves, a good tea being easily recognized by the -rapid manner in which the leaves are dissolved on slight mastication. -If the Tea be young and the leaves tender, they become quickly reduced -to a pasty consistency and very juicy, but if old and inferior they -will be found difficult to chew, tough, and yielding little or no sap, -according to its age and inferiority. - - -INFUSING OR DRAWING - -Is, after all is said, the most satisfactory and reliable a method of -testing or appraising a Tea at its true value, this being the manner -adopted by all expert dealers and brokers in Tea. For this method a -number of small cups, scales and a half-dime weight are necessary, -together with a clean kettle of freshly distilled or filtered water, -briskly boiling, and poured on the leaves, after which they are allowed -to infuse from three to five minutes before smelling and tasting. The -water used must in all cases be as soft and pure as can be obtained, -boiled briskly and used only at the boiling point, that is, it must -boil, but not overboil, as if allowed to do so for even a few minutes, -it will not extract in its entirety the full strength or flavor of the -Tea. - -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 contains, 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 therein. -Again, the taste for a particular variety of Tea being an acquired and -not a natural one, 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-priced. 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 them. 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 Congou. In such a case his customers -will be very apt to find fault with the latter, no matter how fine they -may be. It therefore becomes essential to the success of the dealer to -pay particular attention to the quality and standard of the Teas he is -purchasing, as there is no article which he handles that will attract -trade or retain it longer than a good Tea at a legitimate price, 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 attracted, it being next to impossible to -draw them back again once they leave through any mistake of the dealer -in his selection. Poor or badly selected Teas will drive more customers -away from a store in a week than can be made in a year, so that it will -not pay the dealer to make any serious error in the selection of his -Teas, such mistake proving fatal to the holding or increasing of his -Tea trade as well as for other articles. 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 profit. - -A dealer with any ambition to increase or even retain his Tea trade -should no more attempt to handle poor, inferior, dusty, musty or -damaged Teas than a butcher has to sell tainted meats or a baker to -give his customers sour bread. The offense may not at first seem as -objectionable, but the final verdict of his customers will be the same -in each case, and the positive manner in which they will eventually -manifest their opinion will be to quit dealing with him altogether. -Good, clean, pure and sweet-drawing Teas can always be purchased at a -few cents per pound above the price of the dusty, musty, mousey, woody, -herby, grassy, smoky, or sour and trashy Teas now flooding the market. -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 diet. -While on the other hand, if the dealer makes a small but necessary -sacrifice for the sake of future gain and reputation by selling only -Tea that is Tea, and content himself with a fair but legitimate profit, -satisfaction will be given to his customers, his Tea trade fostered and -extended, and the consumption of this most important food auxiliary -increased throughout the country. - - -GRADING OF TEAS. - -Black Teas, such as Oolongs and Congous, are graded as “Firsts,” -“Seconds,” “Thirds,” “Fourths” and some times “Fifths,” denoting the -respective pickings and grading in the order named. They are usually -divided into “chops”--quantities bearing the brand or “chop-mark” of -the grower or packer--and which are again sub-divided into “Lines,” -“Marks” and “Numbers,” the latter rarely exceeding fifty packages. -The term “chop” meaning in Chinese “contract,” 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 ports. - -Green Teas are graded as Nos. 1, 2, 3 and 4, the former being applied -to the choicest kinds, No. 2 to choice, No. 3 to medium, and 4 to the -common grades. - -Japan Teas are usually graded as “Common,” “Choice,” “Extra Choice” and -“Choicest.” - -India and Ceylon Teas are divided into “Breaks,” each separate picking -being known in trade as a “flush” and graded accordingly. Nearly all -the India and Ceylon Teas are first “bulked;” that is, the whole is run -together in one heap and thoroughly mixed before being put up in the -chests, this process having the advantage of insuring the regularity of -the break or chop. The selection of India and Ceylon Teas for blending -purposes is much more difficult than that of China and Japan Teas, -greater care being required to avoid Teas that will not keep well as -well as those which may possess any other objectionable peculiarity. -The loss of strength and flavor is also much greater in some grades -than in others, the kinds most affected being the too highly-fired -Teas, the light-flavored Teas and those that possess a loose, rough or -open leaf. - - -WHEN TO BUY TEAS. - -The Tea market fluctuating considerably, sometimes it will be necessary -for the dealer to learn to understand something of the law of supply -and demand, which, to a great extent, affects the fluctuations of the -Tea market, before he can be sure of making desirable purchases. The -dealer in Tea who not only understands the article he is dealing in, -but whose knowledge and judgment enable him, in addition, to make his -purchases about the proper time, possesses many advantages over his -competitors, the value of which cannot be overestimated. For instance, -each season, on the arrival of the first steamers from China and -Japan, high prices rule for the earliest pickings, and if the market -be bare of chance lots, these full prices are continued for some time -thereafter. Then follows a dull, drooping market, from which the -dealer derives no satisfaction, but should the demand at first be high -and the stocks large, through dealers declining to purchase at full -figures, prices rapidly decline to a more reasonable level, after -which they then continue comparatively steady for the balance of the -year, unless some outside causes should arise to create an advance. -For these reasons dealers would do well to take advantage of the fine -selections of Teas that arrive during July, August and September from -China and Japan. In the purchase of India and Ceylon Teas it will also -be found necessary to watch the new arrivals closely, as, after the -heavy receipts during October and November, the market is nearly always -easier, but when the arrivals are light the market is much higher. -These facts are worth the special attention of dealers, as India and -Ceylon Teas, although until quite recently comparatively unknown, now -form some of the principal kinds for blending purposes. - -With the great reduction in the importation prices and the keener -competition among dealers, the retail prices of Tea have been brought -down to a very low figure, and as dealers generally have educated the -public to the purchase of poor and trashy Teas at low prices, it is -not probable that the retail prices will ever again reach any higher -figures, unless war or other similar cause should lead to a duty being -placed upon the commodity. Yet notwithstanding these unprecedented low -prices, the per capita consumption of Tea is comparatively very small -in this country at the present time. 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 goods, together with the -forcing of poor Teas on their customers. These unwise and impolitic -practices might be overlooked were it not for the greater mistake -made of sacrificing quality to profit, which in an article of daily -and almost universal use like Tea, is an important consideration, so -that by rectifying this error and giving more attention to the careful -selection of his Teas by the dealer, there is no valid reason why the -consumption of the article could not be at least doubled in a short -time in this country. - - - - -PART IV. - -ADULTERATION AND DETECTION. - - -The Teas of commerce are subject to three principal forms of -adulteration, viz.: Facing or coloring with deleterious compounds in -order to enhance their appearance, mixing with spurious and spent or -once used leaves, with the object of increasing their bulk, and sanding -or adulterating with mineral matter to add to their weight. 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 directed, the latter having received some attention -from analysts and chemists, but not to that extent which the importance -of the subject merits. - -Of the various forms of adulteration practiced in China and Japan, the -facing or artificial coloring of low-grade Green Teas is perhaps the -most prevalent and glaring, the material used for the purpose being -usually composed of Prussian blue, China clay, gypsum, turmeric and -indigo. - -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 powder, a -small quantity of gypsum is then added, and the two substances ground -and mixed together in the proportions of one part blue to four parts -of the gypsum, both making in combination a light blue preparation, -in which state it is applied to the leaves during the last process -of firing. One ounce of this coloring matter will face or color from -fifteen to twenty pounds of Tea leaves, imparting to them a dull -leaden-blue color and a greasy appearance readily detected in the hand. - -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 hand; or, better still, by placing a small sample -of the leaves on a piece of glass and allowing them to rest there for -some minutes, then on removing them the coloring matter, if any, will -be found adhering to the glass, and its nature, whether Prussian blue, -indigo or soapstone, detected by the aid of a small microscope. But -when only lightly colored the best method is to put the leaves in a -cup or glass and pour boiling water on them, stirring them up well -meantime and then straining the infusion through a thin muslin cloth, -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 -strained. - -What are known to trade as “Made Teas,” that is, Teas artificially -manufactured from leaves once used, or tea dust, and a preparation -of gum or glue to hold them together, and then colored and glazed -to give them a pleasing appearance to the eye, are best detected by -crushing the so-called leaves between the fingers or hands upon which -they leave a yellowish stain, greasy in nature if spurious leaves. -Or again, by pulverizing a small quantity of the alleged Tea leaves, -and putting them in a cup or glass and pouring on boiling water, they -will immediately begin to disintegrate and form a thick, gluey deposit -at the bottom of the vessel, pasty in nature, the coloring matter -adhering to the bottom or sides of the cup or glass. - -Another form of adulteration practiced principally in China is the -admixture of spurious or foreign leaves obtained from other plants, -such as the willow, plum, ash, and what is known in trade as Ankoi -Tea. Millions of pounds of such spurious Tea leaves are annually -picked, cured and colored in the same manner as Tea in some of the -Chinese Tea districts, and used for the purpose of increasing the bulk -and decreasing the cost of genuine Teas, this form of adulteration, -however, being only trivial when compared with the former one. Such -spurious or foreign leaves in a Tea are best detected by their -botanical character, that is, by the absence of the special structural -marks, which distinguish the genuine Tea leaf from that of the leaves -from all other plants in the vegetable kingdom, for while it is -admitted that the Tea leaf bears a strong resemblance to those of the -willow, plum and ash, it varies materially, however, in size, form -and structure from them, the border of the true Tea leaf being more -regularly serrated, the serrations stopping just short of the stalk, -and the venations are very characteristic in the genuine Tea leaf, the -veins running out from the mid-rib almost parallel with each other, -but altering their course before the border of the leaf is reached and -turning so as to leave a bare space just under it. So that in making -an examination of a sample of Tea for the purpose of ascertaining -whether these distinctive characteristics are present in the leaves, -it will be found best to pour boiling water on to soften and uncurl -them, and spread them out more easily on the glass as per the following -diagrams:-- - -[Illustration: - -(True Chinese Tea-Leaf.) - -(True Japanese Tea-Leaf.) - -(True Ceylon Tea-Leaf.) - -(True India Tea-Leaf.) ] - -But in order to better detect the presence of spurious leaves in Tea, a -better knowledge of the botanical formation of the true Tea leaf will -be requisite, as Tea leaves in general bear a very strong resemblance -to those of the willow, plum and ash, but vary widely in size and -texture, being much smaller and more deeply serrated. - -When infused and unfolded, the true or genuine Tea leaf is of a -lighter-green color, the looping of the principal veinings being -also very characteristic, while the spurious leaves are of a dark -greenish-yellow color and very irregular in form when examined under -the same conditions. - -Sand and other mineral substances, such as iron and steel filings, -are also frequently introduced into Tea with the object of adding to -its weight, 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 dust, so that if a quantity of the -particles gravitate and adhere to the magnet the Tea is undoubtedly -adulterated in this form. - -All adulterations and fabrications in general, however, may be best -detected by the following simple but effectual method: By putting a -small sample of the Tea leaves in a wine-glass or thin goblet and -pouring in clear cold water on them, and then stirring up or shaking -well for a few minutes so that the Tea, if pure, will only slightly -color the water, but if adulterated in any form a dark, muddy-looking -liquor is quickly yielded, which, if next boiled and allowed to stand -until cold, will, if spurious leaves are contained, become very bitter -to the taste and almost transparent as it cools, while if the sample -is composed of pure Tea only, it will be dark in color and pleasing in -flavor under the same conditions. - - - - -PART V. - -ART OF BLENDING TEAS. - - -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 combination, that is, strength, pungency, flavor -and piquancy in the infusion, and at the same time to accomplish this -result with the smallest possible outlay. In order to secure this end -three important rules must be carefully followed: (1.) To learn the -taste of the consumer. (2.) To ascertain what Teas will combine best -to suit this taste, and (3.) 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 -use. These essential objects can be best attained only by the proper -selecting, 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 -possible, 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 harmoniously, as _Teas that are not improved by combination are -certain to be deteriorated in blending_. - -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 prepared, 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 variety, and again to learn how far the component parts -may be varied without seriously affecting its regularity, so that -advantage may be taken of the cheapness of any necessary variety or -grade in market during the season. But it must be understood at the -outset that all combinations of Tea, as a rule, must depend upon the -general character, grade and flavor of the Tea most in demand in the -particular section or district for which they are intended, that special -variety or grade forming the base or foundation of the blends prepared -for it; that is, it must dominate the combinations. As, for instance, -where Oolongs are most in demand the blend must consist of from -one-half to two-thirds of that variety, and so on with Congous, Japans, -India and Ceylon Teas, as the case may be. - - * * * * * - -Uniformity of quality and flavor in Tea can only be secured by -intelligent and skillful blending, 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 them. 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 -alone, it is only by intelligent blending that this most desirable -result can be obtained at a moderate cost to the dealer. Again it is -the dealer who understands the art of blending his Teas successfully -who will invariably lead his competitors in the Tea-trade. - - * * * * * - -The taste for any particular-flavored Tea being an acquired and not -a natural one, it necessarily follows that those consumers who have -been accustomed to a certain flavor invariably want that particular -flavor again, and so will be displeased with any other Tea that does -not possess it, although it may be much higher priced and better in -every way. Users of wine and other beverages have their likes and -dislikes, one preferring a light or mild and another a strong or -bitter taste, and so it is with most Tea drinkers when once they have -acquired a preference for some particular-flavored Tea. This being a -well-established fact among the Tea trade, it becomes essential for -the successful Tea blender to study and learn what particular variety, -grade or flavor of Tea his patrons have been accustomed to before -attempting to cater to it, as not only is there a more divergence -in the taste for Teas in the different parts of the country, but in -cities, 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 themselves. In large -cities this is a very wise and desirable policy to pursue, providing -the blend or blends adopted and found satisfactory are kept uniform and -regular thereafter, as it secures the return again and again of the -same customer to the dealer, and thus keeps his Tea business not only -steady but progressive. Even away from the large cities it is well to -bear the importance of this policy in mind, but while at the beginning -it may be found more advisable to keep fairly close to the established -taste of the town or locality, a gradual change by the introduction of -some special combination may be found the best course to pursue. - - * * * * * - -With regard to the best Teas for blending purposes, before proceeding -to the study or preparation of any specific formulas, 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 other. In this case it is much easier to -describe the negative side first, as Teas that will not be improved -are certain to be injured by blending. 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 blend. This rule should be as rigidly adhered to in the common or -low-priced blends as in the choice or high-grade ones, because never -for a moment should it be forgotten by the dealer that if not improved -Teas are certain to be deteriorated by blending, particularly by the -introduction of inferior Teas. 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 other, as even -though all the other Teas composing a blend be well selected and well -arranged, the presence of a single damaged or inferior Tea will be -found to taste through it. - - * * * * * - -All Ankois and Amoy Oolongs described by the trade as “herby” or -“weedy,” and sometimes as “woody” Teas, should be rejected altogether, -as should ever so small a quantity of these weedy Ankois be introduced -into a blend the entire combination will be irretrievably spoiled. All -“dusty,” “musty,” “stemmy,” tainted or otherwise damaged Foochow and -Formosa Oolongs should also be avoided by the successful Tea-blender, -as they will be certain to permeate and destroy any combination into -which they are introduced, no matter how small the quantity. And all -“musty,” “mousey,” “minty,” and “stemmy” Congou and Souchong Teas, as -well as all artificially-made and spurious Scented Teas, must also be -shunned. - - * * * * * - -All Pingsuey, Canton, artificially-colored, and what are known in trade -as Country Green Teas, should be tabooed altogether, as they invariably -detract from any blend in which they may be used. If cheap Green Teas -must be had for blending, the surest policy is to select a true Moyune -Hyson or Twankay of low grade for the purpose, as the commonest kinds -of the latter will give better satisfaction in any combination of Teas -than the finest of the former sorts. And all artificially-colored Japan -Teas, as well as all those of a “fishy,” “brassy” or metallic flavor -must be avoided in blending, as they, too, destroy the good qualities -of the finer Teas forming the blend. And all old, sour or otherwise -tainted India, Ceylon and Java Teas in particular, should not, under -any circumstances, be handled by the would-be successful Tea blender, -as there is neither profit in them for the dealer nor satisfaction to -the consumer. In brief, select only good, clean sweet-drawing Teas for -all blending purposes, as it pays best in the end. - - * * * * * - -The chief characteristics which distinguish fine Teas may be summed up -in the following sequence, viz.: choice Amoy Oolongs are “full-bodied -and toasty” in flavor. Foochows are “rich and mellow.” Formosas are -“fragrant and aromatic.” Fine Green Teas are “sparkling and pungent -in liquor,” while Congous are “fruity” in flavor and Souchongs are -slightly “tarry.” Choice Japans of all makes are light in draw and -what is known as “mealy” in flavor, while Indias are what is known as -“malty” and Ceylons “toasty.” Scented Teas are “piquant” and possess -what is technically termed a “bouquet,” but all Java Teas usually turn -sour or rancid in a very brief time after being once opened and exposed -to the atmosphere. - - -BLACK TEA BLENDS. - - -Formula No. 1. - -For a low-priced Tea suitable for restaurant and general trade -where a cheap, heavy-bodied and strong-flavored liquor is the main -consideration:-- - - Parts. Varieties. Price. - - 2 Ning-chow Congou @ .14 - 10 Amoy Oolong @ .12 - ---- - Average cost .13 - -In the Oolong, which forms the base of this blend, a little coarseness -may be tolerated, but “herby” and “weedy” Teas must be avoided, as -what pungency is required is supplied by the Congou, which must, -however, be free from any suspicion of oldness or staleness, and if not -sufficiently heavy, the addition of one part of Broken-leaf Assam will -supply this defect. - - -No. 2. - -Another low-priced blend is composed as follows:-- - - Parts. Varieties. Price. - - 2 Oonfa Congou @ .20 - 8 Mohea Oolong @ .16 - ---- - Average cost .16-1/2 - - -No. 3. - -For a low-priced to a fair grade Tea-blend the following combination -has been found satisfactory in a mining or manufacturing district, -where a full, heavy, substantial Tea is required:-- - - Parts. Varieties. Price. - - 1 Moning Congou @ .20 - 2 Amoy Oolong @ .20 - 7 Foochow Oolong @ .20 - ---- - Average cost .20 - -This combination yields a dark-colored, heavy-bodied, “grippy” -beverage, one that will stand a second drawing and still be strong and -flavory. - - -No. 4. - -Intended for same class of trade if former should not adequately -please:-- - - Parts. Varieties. Price. - - 1 Foochow Oolong @ .18 - 2 Kaisow Congou @ .20 - 10 Ning-yong Oolong @ .16 - ---- - Average cost .19 - -The Ning-yong in this combination should be clean and as sweet-drawing -as can be had for the price, and the Congou as high-toasted as -possible. If not sufficiently heavy or pungent, the addition of one -pound Broken-leaf Assam will improve it in this respect wonderfully. - - -No. 5. - -For a fair to medium blend, 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 demand:-- - - Parts. Varieties. Price. - - 1 Ning-chow Congou @ .30 - 2 Foochow Oolong @ .24 - 2 Formosa Oolong @ .24 - ---- - Average cost .24-1/4 - -The Foochow Oolong in this combination while possessing a full body is -not sufficiently flavory to tone-up the combination, the Formosa Oolong -is added for this purpose, the Congou giving character to the whole. - - -No. 6. - -To obtain a grippy Tea, one that will stand a second drawing and -still possess sufficient body and flavor to please, the following is -suggested:-- - - Parts. Varieties. Price. - - 2 Foochow Oolong @ .15 - 3 Formosa Oolong @ .20 - 5 Kaisow Congou @ .24 - ---- - Average cost .21 - - -No. 7. - -A blend similar to the following will be found to give very general -satisfaction at all times and in all sections, being full rich, and -strong, yet withal smooth and pleasing to the average taste and -entirely dissimilar to any single variety in common use:-- - - Parts. Varieties. Price. - - 1 Moning Congou @ .30 - 1 Basket-fired Japan @ .30 - 8 Formosa Oolong @ .30 - ---- - Average cost .30 - -A fair Nankin Moyune Tea may be substituted for the Japan when Green -Tea is required in the combination, or, better still, added to it in -such cases. - - -No. 8. - -A very serviceable Tea that will yield a rich, heavy-bodied pungent -liquor, much admired by Irish or English tea consumers, is composed as -follows:-- - - Parts. Varieties. Price. - - 3 Formosa Oolong @ .30 - 3 Pekoe-tipped Assam @ .30 - ---- - Average cost .30 - -In this combination the Assam is introduced to add strength to the -piquancy of the Formosa, both forming a full-bodied, fragrant Tea in -conjunction. - - -No. 9. - -The appended blend yields a clear, strong, bright infusion, rich and -fragrant in flavor and pleasing in aroma, for those who desire an -all-black Tea. - - Parts. Varieties. Price. - - 1 Assam Pekoe @ .30 - 3 Basket-fired Japan @ .24 - 5 Formosa Oolong @ .30 - 10 Foochow Oolong @ .26 - ---- - Average cost .27 - -The Oolongs in this combination lack body and pungency, which the -addition of the Assam imparts, the Japan giving the necessary fragrance. - - -No. 10. - -The following blend has been found to give almost universal -satisfaction in a neighborhood composed chiefly of a working class and -to Tea drinkers generally, costing much less than any single variety -possessing the same cup qualities:-- - - Parts. Varieties. Price. - - 5 Foochow Oolong @ .20 - 5 Sun-dried Japan @ .20 - 5 Assam Souchong @ .20 - ---- - Average cost .20 - - -No. 11. - -If the trade be a professional one, a blend like the following will be -found to suit the most fastidious taste:-- - - Parts. Varieties. Price. - - 1 Moyune Young Hyson @ .40 - 4 Choice Foochow Oolong @ .40 - 5 Choice Formosa Oolong @ .40 - ---- - Average cost .40 - - -No. 12. - -When a particularly rich, full-bodied aromatic-flavored Tea is required -to please a taste otherwise difficult to suit, the appended formula is -recommended. - - Parts. Varieties. Price. - - 2 Choicest Foochow Oolong @ - 3 Choicest Ceylon Pekoe @ - 5 Choicest Formosa Oolong @ - ---- - Average cost - - -No. 13. - -Another combination like the following that is unique in itself, the -flavor being unlike that of any single variety grown. - - Parts. Varieties. Price. - - 5 Basket-fired Japan @ - 10 Foochow Oolong @ - 10 Moyune Young Hyson @ - ---- - Average cost - -But if still not of sufficient strength, add one part of fine Moning or -Kaisow Congou to tone it up. - - -No. 14. - -The three most satisfactory and attractive blends in Black Teas, -however, are composed as follows, which may be divided into Choice, -Extra Choice and Choicest, and are warranted to suit any taste or -section of the country, in addition to the fact that the dealer need -not carry too many kinds for their preparation. - - -No. 15. - -CHOICE. - - Parts. Varieties. Price. - - 2 Kaisow Congou @ .30 - 8 Foochow Oolong @ .30 - ---- - Average cost .30 - - -No. 16. - -EXTRA CHOICE. - - Parts. Varieties. Price. - - 2 Moning Congou @ .35 - 2 Basket-fired Japan @ .35 - 6 Foochow Oolong @ .35 - ---- - Average cost, .35 - - -No. 17. - -CHOICEST. - - Parts. Varieties. Price. - - 2 Fine Ning-chow Congou @ .40 - 2 Fine Basket-fired Japan @ .40 - 6 Fine Formosa Oolong @ .40 - ---- - Average cost, .40 - - * * * * * - -Ning-chow is one of the best of the Moning Congou Teas for blending -purposes; the finer grades being Pekoe-tipped and flavored. The dried -leaf is small, evenly curled and grayish-black in color, while the -infused leaf is of a bright-brown color with a tendency to red in the -cup. The liquor is rich, ripe and full in body, and the flavor is -more delicate and aromatic than that of any of the other varieties -of Congou Tea. The medium and lower grades will also be found very -useful to the dealer, as they are heavy and strong in liquor, combining -advantageously with most of the other Teas and keeping as a general -rule much better. - - * * * * * - -To these may be added the following combinations. - - -No. 18. - -FINE. - - Parts. Varieties. Price. - - 1 Choice Assam Pekoe @ - 5 Choice Foochow Oolong @ - ---- - Average cost - - -No. 19. - -EXTRA FINE. - - Parts. Varieties. Price. - - 1 Ceylon Golden Pekoe @ - 5 Choice Formosa Oolong @ - ---- - Average cost - - -No. 20. - -FINEST. - - Parts. Varieties. Price. - - 5 Choicest Foochow Oolong @ - 5 Choicest Formosa Oolong @ - ---- - Average cost - -In the general run of trade these grades are unmatchable at any price, -and may be termed the perfection of Tea at their respective prices, -suiting any and all tastes. - - -GREEN TEA BLENDS. - -In Green Tea blends the combinations are limited, being chiefly -confined to. - - -No. 1. - - Parts. Varieties. Price. - - 3 Sun-dried Japan @ .20 - 3 Moyune Young Hyson @ .24 - ---- - Average cost, .22 - - -No. 2. - - Parts. Varieties. Price. - - 3 Pan-fired Japan @ .20 - 7 Moyune Imperial @ .30 - ---- - Average cost, .27 - - -No. 3. - -And for a very low-priced Tea of this order the best results are -obtainable from a combination composed of:-- - - Parts. Varieties. Price. - - 5 Japan Nibs @ .15 - 5 Moyune Hyson @ .15 - ---- - Average cost, .15 - -In this latter blend, if the Hyson is scarce and difficult to secure, -a good, clean, sweet-drawing Twankay or Hyson-skin will answer the -purpose. - - -No. 4. - -Two other good combinations are formed as follows when an all Imperial -and all Young Hyson is required:-- - - Parts. Varieties. Price. - - 2 Moyune Imperial @ - 2 Tienke Imperial @ - 6 Taiping Imperial @ - ---- - Average cost - - -No. 5. - - Parts. Varieties. Price. - - 2 Nankin Young Hyson @ - 2 Tienke Young Hyson @ - 6 Fy-chow Young Hyson @ - ---- - Average cost - - -GREEN AND BLACK TEA BLENDS. - -Green and Black Tea blends are mostly composed of parts Oolongs and -Imperials, the other varieties, such as Congous, Souchongs, India and -Ceylons, being considered as entirely too strong in combination with -the already pungent Green Teas. - - -No. 1. - - Parts. Varieties. Price. - - 1 Moyune Imperial @ .18 - 4 Amoy Oolong @ .15 - ---- - Average cost .15-1/2 - - -No. 2. - - Parts. Varieties. Price. - - 2 Choice Moyune Imperial @ .30 - 8 Choice Foochow Oolong @ .28 - ---- - Average cost .28-1/2 - - -No. 3. - - Parts. Varieties. Price. - - 2 Moyune Young Hyson @ .30 - 4 Choice Formosa Oolong @ .30 - ---- - Average cost .30 - - -No. 4. - - Parts. Varieties. Price. - - 2 Moyune Young Hyson @ .40 - 4 Choicest Foochow Oolong @ .40 - 4 Choicest Formosa Oolong @ .40 - ---- - Average cost .40 - - -No. 5. - -Is a combination that is considered quite unique in itself by many -Tea-drinkers. - - Parts. Varieties. Price. - - 5 Sun-dried Japan @ - 10 Moyune Young Hyson @ - 10 Choice Foochow Oolong @ - ---- - Average cost - -In China Green Teas Moyunes will be found the most valuable and -satisfactory for all blending purposes, the finer grades particularly -yielding a rich straw-colored liquor, very delicate and aromatic in -flavor, and at the same time possessing a pungency somewhat resembling -that of a choice Formosa Oolong in character. - - -CHINA AND JAPAN TEA BLENDS. - -The following blends cannot be surpassed or even matched in strength -and flavor by any tea of either kind when used alone:-- - - -No. 1. - - Parts. Varieties. Price. - - 1 Ning-chow Congou @ - 2 Basket-fired Japan @ - 5 Foochow Oolong @ - 5 Formosa Oolong @ - ---- - Average cost - - -No. 2. - -The appended formula makes a splendid cup of Tea for such consumers as -may desire an all black blend:-- - - Parts. Varieties. Price. - - 1 Moning Congou @ - 1 Basket-fired Japan @ - 8 Formosa Oolong @ - ---- - Average cost - - -No. 3. - -A blend like the following will be found to give very general -satisfaction, being rich, full and strong, yet piquant and pleasing and -entirely foreign to any other Tea in general use:-- - - Parts. Varieties. Price. - - 1 Pan-fired Japan @ - 1 Moyune Imperial @ - 6 Formosa Oolong @ - ---- - Average cost - - -No. 4. - - Parts. Varieties. Price. - - 2 Sun-dried Japan @ - 2 Basket-fired Japan @ - 6 Foochow Oolong @ - ---- - Average cost - - -No. 5. - - Parts. Varieties. Price. - - 1 Moning Congou @ - 1 Basket-fired Japan @ - 1 Moyune Imperial @ - 3 Foochow Oolong @ - 4 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 price. And a fair Pakeong Young -Hyson and a choice Sun-dried Japan yields an excellent liquor for those -desiring an all Green Tea blend. - - -INDIA AND CHINA TEA BLENDS. - -In the appended combinations only from three to four component parts -are given for each blend, 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 use:-- - - -No. 1. - -Intended for a very low-priced tea. - - Parts. Varieties. Price. - - 2 Common Moning Congou @ .15 - 2 Common Kaisow Congou @ .15 - 2 Broken-leaf Assam @ .15 - ---- - Average cost .15 - -This is a good combination where the water is hard, as it is in many -sections of the country, the sweetness of the Moning and briskness of -the Kaisow being unequalled for all low-priced blends. - - -No. 2 - -Is another excellent combination, answering the same purpose:-- - - Parts. Varieties. Price. - - 1 Saryune Congou @ - 1 Paklin Congou @ - 3 Assam Congou @ - ---- - Average cost - -Strength not appearance should be the test of the Teas forming this -blend, and if Assam Souchong is cheaper it may be used to better -advantage. - - -No. 3 - -Is composed of - - Parts. Varieties. Price. - - 1 Suey-kut Congou @ - 1 Lapsing Souchong @ - 3 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 obtain. - - -No. 4. - - Parts. Varieties. Price. - - 1 Paklin Congou @ - 2 Ning-chow Congou @ - 2 Darjeeling Souchong @ - ---- - Average cost - -The chief feature of this combination is its delicacy of flavor, -the Paklin imparting a deep rich color to the liquor, the Ning-chow -enriching the flavor, and the Darjeeling adding weight and strength to -the entire blend. - - -No. 5 - -Makes a very good medium-priced Tea, one nearly always sure of -appreciation among a foreign population:-- - - Parts. Varieties. Price. - - 1 Fruity Moning Congou @ - 1 Souchong-flavored Kaisow @ - 3 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 combination. - - * * * * * - -In the blending of India Teas alone the best results are obtained -from a combination of equal parts of the Assam, Cachar and Darjeeling -sorts, a good plan being to mix three to five of these Teas together. A -leading and popular blend is composed of a strong, thick Assam, a brisk -and pungent Cachar, with a ripe, juicy Deradoon and a fine flavored -Darjeeling or soft character Kangra to impart a distinctive feature to -the combination. - - -INDIA, CHINA AND JAPAN BLENDS. - -In the blending of India, China and Japan Teas the dealer must use -extreme caution, as the combining of these varieties is comparatively -a new departure among American Tea consumers. - - -No. 1. - - Parts. Varieties. Price. - - 1 Assam Pekoe @ - 1 Formosa Oolong @ - 3 Basket-fired Japan @ - 10 Foochow Oolong @ - ---- - Average cost - - -No. 2. - - Parts. Varieties. Price. - - 5 Assam Souchong @ - 5 Foochow Oolong @ - 5 Sun-dried Japan @ - ---- - Average cost - - -No. 3. - - Parts. Varieties. Price. - - 1 Moning Congou @ - 2 Assam Souchong @ - 7 Foochow Oolong @ - ---- - Average cost - - -No. 4. - -The annexed combination has proven to be a very popular Tea in many -sections of Philadelphia and vicinity:-- - - Parts. Varieties. Price. - - 1 Pan-fired Japan @ - 1 Moyune Imperial @ - 1 Choice Assam @ - 6 Formosa Oolong @ - ---- - Average cost - - -No. 5. - - Parts. Varieties. Price. - - 1 Broken-leaf Assam @ - 2 Kaisow Congou @ - 10 Ning-yong Oolong @ - ---- - Average cost - -In this latter combination both the Ning-yong and Kaisow Congou must -be clean; that is, as free from dust as possible at the price, and -fairly heavy in body. The Assam being added to impart tone, character -and flavor to the whole, it should be fresh and strong, and while a -little coarseness may be tolerated in it, an earthy-flavored one must -be avoided. - - -INDIA AND CEYLON BLENDS. - -The blending of India and Ceylon Teas is chiefly confined to equal -parts of each. The lower grades being generally composed of Broken-leaf -and Fannings. - - -No. 1. - - Parts. Varieties. Price. - - 2 Ceylon Pekoe @ - 8 Assam Pekoe-Souchong @ - ---- - Average cost - - -No. 2. - -An excellent blend of these varieties is composed of - - Parts. Varieties. Price. - - 5 Assam Pekoe-Souchong @ - 5 Ceylon Pekoe-Souchong @ - ---- - Average cost - -This combination will please the most fastidious drinkers of these -Teas. - - -No. 3. - -Makes a very pleasing Tea for consumers who prefer these growths to any -other. - - Parts. Varieties. Price. - - 2 Ceylon Silver-Pekoe @ - 2 Ceylon Golden-Pekoe @ - 6 India Pekoe-Souchong @ - ---- - Average cost - -Broken-leaf India and Ceylon Teas are especially useful for all -blending purposes, 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 blend, more particularly when the other Teas are leafy -and free from dust. But all low-grade India and Ceylon Teas that -possess a burnt, baked, sour or raw flavor, must be avoided. - - -INDIA, CHINA AND CEYLON BLENDS. - -In all combinations of India, Ceylon and China Teas the average -quantity of the former kinds used should be from one-fifth to one-sixth. - - -No. 1. - - Parts. Varieties. Price. - - 1 Ceylon Souchong @ - 1 Assam Souchong @ - 5 China Souchong @ - ---- - Average cost - - -No. 2. - -A blend like the following will be found to yield a strong, rich and -fragrant infusion for customers desiring Ceylon and India Teas:-- - - Parts. Varieties. Price. - - 1 Assam Pekoe @ - 1 Choice Ceylon Souchong @ - 5 Choice Formosa Oolong @ - ---- - Average cost - - -No. 3. - -But if a rich, heavy-bodied and aromatic Tea is required to please a -taste difficult to suit, the appended formula is recommended:-- - - Parts. Varieties. Price. - - 2 Ceylon Pekoe @ - 2 Assam Souchong @ - 6 Foochow Oolong @ - ---- - Average cost - -The Oolong used in this formula must possess pungency and high-flavor, -the addition of the Ceylon imparting a “toastiness,” the Assam -furnishing “maltiness” and strength to the entire combination. - - * * * * * - -For a very cheap Tea a low-priced Mohea Oolong and Broken-leaf Assam, -both costing about 15 cents, and blended in equal proportions, cannot -be excelled by any single Tea at 30 cents when used alone. This -combination gives better satisfaction to Tea-drinkers of this grade and -costs much less. - - -SCENTED TEA BLENDS. - -Among English and Scotch Tea consumers Scented Teas are used very -largely in nearly all combinations, and more especially in those of the -lower-priced blends; but where this is done it is always best to use -only Moning Congous for the foundation Tea of the blend, as Scented -Teas combine far better with Monings than with Kaisows. One of the -most common errors in Tea blending, however, is that a certain large -portion of Scented Teas, when combined with any other variety--no -matter how flat, rough or astringent the latter may be--will make a -blend not only palatable but pleasing. This is an illusion, 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 -it. But while it is admitted that a small quantity may improve any -blend, if too freely or injudiciously used it will make the combination -thin, and, in addition, unless the Scented Tea has been well selected, -the blend will probably taste heavy in the cup. When Scented Caper -is used too freely in a blend special care must be taken to obtain -a very heavy-bodied Tea for the foundation, it being best to add -thick-liquoring Indias, as otherwise a too plentiful use of Caper will -make the infusion thin and bitter. - - -No. 1. - -For use only in Scented Tea districts or among Irish, English and -Scotch Tea consumers. - - Parts. Varieties. Price. - - 1 Moning Congou @ - 1 Assam Souchong @ - 1 Scented Caper @ - ---- - Average cost - -Should this combination be too light in draw, two pounds or parts of -the Congou may be used or the Assam increased half a pound or part. - - -No. 2. - - Parts. Varieties. Price. - - 1/4 Scented Flowery Pekoe @ - 1 Assam Pekoe-Souchong @ - 4 Saryune Congou @ - ---- - Average cost - -In this combination the Assam must be strong and pungent and the Congou -selected for its sweetness and briskness, and both free from coarseness -and should be neither thin or sour. - - -No. 3. - - Parts. Varieties. Price. - - 1/4 Scented Orange Pekoe @ - 1 Padrae Souchong @ - 2 Assam Souchong @ - 2 Moning Souchong @ - ---- - Average cost - -This combination is of great strength and intended only for those who -prefer a heavy dark-liquored Tea, as it is much too strong to please -the average taste. - - -No. 4. - -The following combinations are very popular among English Tea consumers -in this country, and will be found to suit the average taste for -scented Tea-blends. - - Parts. Varieties. Price. - - 1 Formosa Oolong @ - 1 Orange Pekoe @ - 2 Assam Pekoe @ - 2 China Souchong @ - 4 Kaisow Congou @ - 6 Moning Congou @ - ---- - Average cost - -The base or foundation of this blend, as will be noticed, is composed -of Moning Congou, the Souchong enriching it, and the Kaisow being added -to give it the requisite flavor, the Pekoe imparting aroma, and the -Oolong smoothness, while the Assam adds body, sharpness and pungency to -the whole. - - -No. 5. - -Another very similar scented Tea-blend that may be prepared cheaper, -but which will not prove quite as satisfactory, is composed as -follows:-- - - Parts. Varieties. Price. - - 1 Foochow Oolong @ - 1 Orange Pekoe @ - 1 Scented Caper @ - 2 Assam Congou @ - 2 China Souchong @ - 6 Kaisow Congou @ - 6 Moning Congou @ - ---- - Average cost - -The Moning Congou forming the base of this combination not possessing -the strength and flavor of these used in the first, an extra quantity -of Assam is required to tone them up. The equal proportion of Kaisow -imparting a richer flavor as well as toning down the high toast of the -Assam used in it, the Pekoe giving an aroma or “bouquet” to the entire -blend. - - -ENGLISH TEA BLENDS. - -Blended Teas are the rule in England, where the skillful mixing of -Teas has become a science; very little, if any, Tea being sold to -consumers in its original state, every dealer, both wholesale and -retail, being noted for or identified with some unique or particularly -flavored blend of Tea. The majority of these combinations, although -markedly distinct and differing widely in flavor and almost opposite -in character, are skillfully combined, the greatest care being taken -that no Tea is introduced into a blend that may act detrimentally upon -the others forming the combination, 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 follow. And, again, -that, although most of the combinations are exceedingly popular, there -is still ample room for the introduction of new ones as well as for -improvement on those in use at present. But the knowledge and skill -displayed by English Tea dealers in this particular branch of their -business is only attained by frequent tests and experiments, that -is, by generally mixing together from three to five samples of Tea -differing in variety, grade and character, and alternately changing -and substituting the qualities and quantities until they eventually -succeed in producing a Tea at a more moderate price, identified with -themselves, and more satisfactory to their customers, in addition to -differing in every respect from the Teas offered by their competitors. - - -No. 1. - - Parts. Varieties. Price. - - 1 Fruity Moning Congou @ - 1 Fine Ceylon Congou @ - 1 Fine Assam Congou @ - 1 Fine Scented Caper @ - ---- - Average cost - -The Moning should be thick and heavy in liquor and also the Ceylon, -while the Caper must be highly scented. - - -No. 2. - - Parts. Varieties. Price. - - 1 Oopack Congou @ - 1 Ceylon Congou @ - 1 Assam Pekoe-Souchong @ - 1 China Scented Caper @ - ---- - Average cost - -In this blend the Oopack must not be thin, “woody” or old, while the -Caper should be selected more for its high scent and strength rather -than its style. The Ceylon Congou heavy in draw and the Pekoe-Souchong -strong and pungent. - - -No. 3. - - Parts. Varieties. Price. - - 1 Ceylon Congou @ - 1 Ning-chow Congou @ - 1 Broken-leaf Assam @ - 1 Darjeeling Souchong @ - ---- - Average cost - -The Ceylon Congou should be heavy and strong, the Ning-chow round and -full, the Assam pungent and the Darjeeling possess as much character as -possible at the price. - - -No. 4. - - Parts. Varieties. Price. - - 1 Chingwo Congou @ - 1 Ceylon Souchong @ - 1 Darjeeling Pekoe-Souchong @ - 1 Assam Orange Pekoe @ - ---- - Average cost - -The Chingwo must be first crop if obtainable, and the Ceylon thin, -while the Indias should be rich, ripe and free from all coarseness. - - -No. 5 - - Parts. Varieties. Price. - - 1 Oonfa Congou @ - 1 Kaisow Congou @ - 1 Darjeeling Pekoe @ - 1 Assam Souchong @ - 1 Ceylon Golden-Pekoe @ - ---- - Average cost - -In this combination the Congous must be full and rich, and if a little -“tarry” in flavor the better, but must not be old or sour. - - -No. 6. - - Parts. Varieties. Price. - - 1 Kintuck Congou @ - 1 Ceylon Congou @ - 1 China Flowery Pekoe @ - 1 Assam Orange Pekoe @ - 1 Darjeeling Pekoe-Souchong @ - ---- - Average cost - -Both the Congous must be first crop or of good grade, the China Pekoe -highly scented and the India Pekoes thick in liquor and pungent in -flavor. - - -No. 7. - - Parts. Varieties. Price. - - 1 Oonfa Congou @ - 1 Chingwo Congou @ - 1 Foochow Oolong @ - 1 Assam Pekoe-Souchong @ - 1 China Scented Caper @ - ---- - Average cost - -All tarriness and sourness must be avoided in the Congous, the Foochow -heavy-bodied and the Caper full-scented, while the India must be of -high grade and strength. - - -No. 8. - - Parts. Varieties. Price. - - 1 Kaisow Congou @ - 1 Moning Congou @ - 1 China Orange Pekoe @ - 1 Assam Orange Pekoe @ - 1 Darjeeling Orange Pekoe @ - ---- - Average cost - -The Moning must be light and fragrant, the Kaisow, Souchong-flavored, -the Assam full and rich, the Darjeeling fairly pungent and of good -quality, while the China Pekoe should be very high scented. - - -No. 9. - - Parts. Varieties. Price. - - 1 Kaisow Congou @ - 1 Ning-chow Congou @ - 1 Lapsing Souchong @ - 1 Ceylon Orange Pekoe @ - 1 Assam Orange Pekoe @ - ---- - Average cost - -In this combination the Congous should be fairly thick and fruity, the -Souchong heavy and a little “tarry,” the Ceylon smooth and the India -pungent in liquor. - - -No. 10. - - Parts. Varieties. Price. - - 1 Ning-chow Congou @ - 1 Chingwo Congou @ - 2 Darjeeling Pekoe @ - 6 Broken-leaf Assam @ - or - 6 Broken-leaf Ceylon @ - ---- - Average cost - - * * * * * - -Many of the Tea-blends in use in England, although differing widely -in liquor and flavor, are most skillfully combined, 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 blend. -As stated above, the majority of these English blends are markedly -distinct in cup-qualities, in fact, almost diametrically opposite, the -chief feature of one being a rich, ripe Tea, that of another being -an even-leafed, delicate-flavored Tea, while the foundation of the -third is composed of a plain grade, to which is added a rough, coarse -or broken Tea, in order to increase its body or give point to the -combination, a small quantity of some good, sweet, low-priced kind -being frequently introduced to reduce the cost. Again, after the -English Tea dealer has once succeeded in producing a popular flavored -Tea, he is most careful to keep the component parts of the blend as -uniform as possible, and never permits even his employees to know of -what Teas his combination is formed. He thus becomes celebrated for -keeping a flavor and character of Tea that cannot be procured elsewhere -at any price, and when once his customers becomes educated to that -especial flavor they are sure to return again and again for it. - - -RUSSIAN TEA BLENDS. - -The Russians, who are a nation of Tea drinkers and use as much tea per -head as the Chinese themselves, consume principally China Souchongs -and the better grades of Congous, their blends and combinations being -chiefly composed of these varieties, so that in sections populated with -Russians, Russian Jews and Poles the appended specimens will suffice -for their use:-- - - -No. 1. - -Intended for a cheap, strong, full-bodied Tea is composed of - - Parts. Varieties. Price. - - 1 Common Moning Congou @ - 1 Common Kaisow Congou @ - 3 Common Lapsing Souchong @ - ---- - Average cost - - -No. 2. - -A good, heavy-bodied medium Tea is formed as follows:-- - - Parts. Varieties. Price. - - 1 Padrae Congou @ - 1 Assam Pekoe-Souchong @ - 3 Lapsing Souchong @ - ---- - Average cost - - -No. 3. - - Parts. Varieties. Price. - - 1 Kaisow Congou @ - 1 Ning-chow Congou @ - 1 China Orange Pekoe @ - 3 Lapsing Souchong @ - ---- - Average cost - - -No. 4. - -Latterly, however, India and Ceylons are coming more into use in this -country with this class of trade, so that combinations of China, India -and Ceylons, such as the following, are very popular among them. - - Parts. Varieties. Price. - - 2 India Congou @ - 4 Lapsing Souchong @ - 4 Ceylon Souchong @ - ---- - Average cost - - -No. 5. - - Parts. Varieties. Price. - - 1 India Souchong @ - 1 Ceylon Souchong @ - 6 Lapsing Souchong @ - ---- - Average cost - -In Russia the Samovar, or tea pot, is always steaming, and the natives -never cease drinking tea while there is water left to prepare it. -It is served at all hours of the day, in palace as well as hovel; -shops abound for its sale in all the principal cities, all business -transactions being made and sealed over steaming goblets of Tea. -But however great the number or wide the divergence in the liquors -and flavors of the combinations here given, wherever knowledge and -judgment is brought to bear on the subject, success is sure to follow -the efforts of the dealer; and although the majority of the foregoing -blends have been found exceedingly good by actual experience, there is -still ample room for other combinations by the progressive Tea-blender -as well as for great improvements upon those that are presented here. - - -RULES FOR SUCCESSFUL TEA BLENDING. - -The great art of successful Tea blending consists in the combining of -quality, strength, pungency with some particular liquor and distinct -flavor so as to please the greatest number of consumers for whom the -blend is intended, 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 dealer. In order to accomplish this object -three important points are necessary: (1.) The dealer must study to -understand the tastes and preferences of his customers for whom the -blend is to be prepared. (2.) He must learn to know which varieties and -grades of Tea that will combine best to please this taste, and (3.) He -must learn to know how far the component parts of each blend can be -varied when required without seriously affecting its uniformity, so -that he may be the better enabled to take advantage of the cheapness of -any special grade of Tea in the market. - - * * * * * - -In the blending of China Congous it will be found most desirable to -avoid the mixing of Teas of a heavy, strong or coarse description, such -as “Red-Leaf” Teas of the Padrae and Saryune sorts with those of a -highly flavored and delicate character, such as Monings and Chingwos, -as to blend Teas of such markedly different characters will be found -beneficial to neither. This rule also applies to Formosa Oolongs and -the Congou sorts, as the briskness of the lower and livelier Tea -is marred by the softness of the more delicate and flavory Tea in -the combination, while the body of the former will be spoiled by the -delicacy of the latter. - - * * * * * - -The importance of retaining all blends regular and uniform--when -once they have been adopted and proven satisfactory--cannot be -overestimated, as what Tea dealer can expect continued success if -his blends consist one week or month of fine, flavory Teas, the next -of heavy, dull-liquored Teas, and the third of a sharp, pungent or -astringent character? Each new combination may possess good qualities -of its own, all its component parts be skillfully and judiciously -arranged and the mixing performed with the greatest care, 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 elsewhere. -To obtain this necessary uniformity is sometimes very difficult for -the dealer, as no two invoices of Tea will be found exactly alike in -all respects; and although Teas may be selected of about the same -grade and quality, even chosen from those grown in the same district -and blended in exactly the same proportions as in the combination they -are intended to replace, the divergence may still be so great as to -cause dissatisfaction among the customers. This variation may best be -avoided by not changing more than one of the Teas composing the blend -at the same time, 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 -combination. If the changes in the various Teas forming the blend are -thus made gradually, few, if any, of the customers will detect the -slight alteration in the blend. - -Scoops or other measures must not be relied on in the proper blending -of Teas; _scales and weights must be invariably used_ if the dealer -wants to be precise and successful in the business. 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 purpose, and then study -how to arrange them in the best and most advantageous proportions, 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 blends. -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 purposes. - - * * * * * - -All Teas after being blended should be allowed to stand in the caddie -or bin, tightly closed, for from a week to ten days before dispensing, -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 other. For should they not be allowed to thus stand, -and the Tea be used just as soon as the blend is prepared, first one -and then another of its component parts will predominate in too great -a proportion, by which the time and trouble that has been taken in -arranging the blend will have been to a large extent wasted and thrown -away; while if the mixture be allowed to remain in the bin or caddie as -directed, it will eventually become as one Tea and be always regular -and uniform in quality and flavor. - - * * * * * - -Good, clean and sweet low-grade Teas being nearly always to be had -for a few cents per pound above the price of the cheap, trashy Teas -now offered on the American market, it is only folly for the dealer -to purchase the latter, as they are not cheap at any price, as by the -supposed saving of these few cents in the pound, the seed is not only -sown for the future ruin of the individual dealer, but it also disgusts -the public with Tea as an article of food, while on the other hand if -the Tea dealer will make a comparatively small but requisite sacrifice -for the sake of future gain, complete satisfaction will be given to his -customers, the trade in Tea will be fostered and increased, and a great -impetus given to its consumption by a discriminating public. - - * * * * * - -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 combination, so that low-grade Teas when used for reducing -the cost of the blend should be as full, plain and sweet as possible. -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 introduced. Again, should the lowest-priced Tea in -a blend be a Tea of a marked or inferior character, instead of its being -absorbed by the other Teas in the blend, its disagreeable features will -stand out prominently among them, while the superior qualities of the -finer grades will be--if not entirely obliterated--yet so injured as to -be scarcely recognizable. While if the component parts of the blend be -so well arranged that the most powerful Tea constituting it be also the -highest grade Tea, the effect produced is that the other Teas in it are -raised to its level, but if the powerful Tea is one of the low-priced -Teas the others naturally reduce to its standard. - -Early picked or “first-crop” Teas should always be chosen when possible -to obtain for blending purposes, as first-crop Teas are always superior -to the later pickings in flavor and aroma, in the greater amount of -_Theine_ (the active principle of Tea) which they contain as well as in -their keeping qualities and blending properties, in fact, in everything -except body for which Tea is deemed valuable; but in addition to -selecting first-crop Teas for high-grade blends, it will be found -advisable each season to ascertain the district yielding the best -product, thus making quality as well as quantity the test of success, -for as with wheat and other crops the Tea crop varies considerably -according to the season, some years it is very good in one province or -district while in others it may prove a comparative failure; thus one -year a certain crop of Tea may be heavy and strong in liquor and flavor -and next thin, weak and flavorless, while other “chops” that have been -lacking in these qualities last year may possess the most desirable -qualities this year. All varieties of Tea are equally subject to -these variations, 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 himself. - - * * * * * - -The tastes in Tea of different communities varying widely, the dealer -should study and learn the particular kind and flavor best adapted -to the district or locality in which he is doing business, as a Tea -that may suit one class of consumers will not sell at all in another, -so that the dealer himself should ascertain by repeated trials what -variety or grade of Tea best suits his own particular trade. This -object can best be accomplished by a series of experiments with the -numerous kinds of Tea, 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 patrons. 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 -other, for it must not be forgotten for a moment by the dealer that -_Tea if not improved is certain to be injured by blending_. But it -is much easier for him to learn what Teas to avoid than what Teas to -select, and what are best adapted to his particular trade. - - * * * * * - -Generally in a thickly-populated manufacturing and mining district, or -among all working classes in this country, heavy-bodied, sweet-drawing -Amoy and dark-leaved, strong Foochow Oolongs will prove the most -popular Teas for the base or foundation of all blends, while in a -district composed chiefly of Irish, English or Scotch Tea consumers, -Congous, Souchongs and the better grades of India and Ceylon Teas -will be found to give the best satisfaction. In neighborhoods made up -of Polish and Russian Jews, low-grade, dark-drawing, thick-liquored -Congous and Souchongs, or combinations of these two varieties alone, -will be found the most satisfactory, being known to them as Russian -Teas, from the fact that these are the only sorts used among Russian -Tea drinkers. - - * * * * * - -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 Tea, as a small quantity of fine or even tolerably -good Formosa Tea will permeate and taste through any combination, -and most Tea drinkers, when once they become accustomed to its unique -flavor, will rarely be pleased with any other Tea afterwards. The -dried leaf of the choicer grades is small and artistically made, -yellowish-black in color, while the infused leaf is bright green and -uniform. The liquor is of a rich straw color, its value consisting in -a combination of piquancy, pungency and delicate aroma. - - * * * * * - -To successfully accomplish the building up of a profitable and -permanent Tea business three things are requisite: (1.) The dealer must -keep the best Teas obtainable at the most popular prices. (2.) He must -let the public know by advertising or other means that he keeps them. -(3.) 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 it. But at the same time there is very -little use in advertising or making known a Tea that does not possess -intrinsic merit, as merit without some publicity makes but slow headway -in these progressive times. - - * * * * * - -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 -infused; 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 specialty. But -it must be borne in mind that Teas draw quite differently in hard and -soft water, and the dealer’s object should be to offer only the best -possible Tea for the money expended. He should also avoid those kinds -which are unsuitable to the water of his locality. - -Soft water has a great advantage over hard in the testing and -preparation of Tea for use, so that many parts of the country possess -an advantage over others in the use of Tea, 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 sections. 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 water, thus causing its properties -to become more apparent, the coarseness as well as fineness being -brought out to a greater extent by the action of the soft water in all -cases, 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 had. -For this reason, also, Teas of the Congou and Souchong order are most -appreciated where the water is soft, 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 trade. - - * * * * * - -In testing Teas by infusion or drawing for blending, four important -facts must be borne in mind by the dealer: (_1._) _The water used for -drawing them should be as soft and pure as can be obtained or filtered -before using._ (_2._) _It must be boiled as rapidly as possible and -used only at the boiling point, and_ (_3._) _It must be boiling, but -must not overboil_, for should it be allowed to overboil for even a -few minutes it will not extract the full strength and aroma from the -leaves. All Tea experts are most particular on these points, so much so -that they have the kettle watched in order that the water may be poured -on the Tea the moment it boils, and if any water remains in the kettle -it is immediately poured away, 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 overboil. Should the buyer, from neglect or indifference, -use water that has not been boiled, the leaves in the cup will float -on top and not sink to the bottom as in the case of boiling water, -and should the water be overboiled or boiled a second time it will -be readily detected by its appearance in the cup, the infusion being -thin and insipid and of a peculiar, sickly color. (4.) The infusion -should be allowed to draw from four to six minutes, according to the -variety of Tea under treatment, that is, China and Japan Teas, five to -six minutes, while India, Ceylon and Java Teas require only three to -four minutes, owing to the great excess of tannin which they contain. -But all the properties of the Tea that can be dissolved in the cup is -fully extracted in from three to four minutes, five to six minutes -being generally sufficient for all Teas, as the infusion is then at -its best, but from that time on the Tea gradually loses its aroma and -flavor until, if allowed to stand for half an hour, it becomes dull and -insipid. Another important point must here be noted by the dealer, it -is that a good Tea becomes better as it cools, while a poor Tea becomes -poorer under the same conditions. - - * * * * * - -The leaves of a choice, pure Tea will be found, after infusion, to be -of a medium and uniform size, perfectly formed and unbroken and of a -bright-green or dark-brown, according to the kind of Tea tested, that -is, Oolongs, Green and Japan Teas will be greenish, while Congous, -Souchongs, India, Ceylon and Java Teas will be dark-brown in color. All -Teas of the Oolong varieties are subject to the same rules in judging -them, and the same rules that govern in testing Green Teas will also -apply to Japans. While the selection of Indias, Ceylons and Teas of the -China-Congou sorts are also governed by similar rules in testing and -selecting. - - * * * * * - -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 -district. To aid in this selection the following kinds are suggested:-- - -~For Very Hard Water~--Padrae, Saryune and strong, “tarry” Oonfa -Congous are best, also Indias of the Assam variety and heavy-drawing -Ceylons, including broken-leaf Pekoes are best adapted. - -~For Medium Hard Water~--Flavory India Teas, including Cachars, -Darjeeling and Ceylons of all kinds, first crop Panyongs and rich, -thick, round Keemun Congous, Oolongs, Japans and Green Teas of all -grades. - -~For Soft Water~--All varieties and grades of Oolong, Green, Scented -and Japan Teas, Ningchow, Paklin and Chingwo Congous, light-drawing -Indias and Ceylons of nearly all kinds as well as all descriptions of -high-flavored Teas. - - - - -PART VI. - -ART OF KEEPING, SELLING AND PREPARING TEA. - - -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 of. It should therefore whenever possible be -kept by itself in a moderately warm temperature and always covered -over until required, and when any of the packages have been opened and -the contents not all removed, care must be taken to replace the lead -lining, lid and matting, so as to exclude the dust and damp as well as -all foreign odors that may surround it. For this reason also Tea should -never be exposed in windows or at store-doors where the air, damp and -dust surely and rapidly destroy all semblance to its original condition. - - * * * * * - -All Teas when once they have ripened and become seasoned commence to -decay, but there is a vast difference in the time that some varieties -will last before the deterioration becomes objectionable in comparison -with others. Some kinds, such as Foochow and Formosa Oolongs, keeping -for a year or more. China Congous and Souchongs and Japan Teas from -six to eight months, while Scented Teas, India and Ceylon Teas, after -a much briefer period become dull and brackish, and it frequently -happens that when the latter are a year old they are worth only half -their original cost. - - * * * * * - -All Teas possessing a natural aptitude to become impregnated with -foreign flavor of any product placed near it, and to absorb the foul -odors by which they may be surrounded, should be kept as far apart as -possible from any high-smelling articles in the dealer’s stock--such as -soap, fish, spices and oils of all kinds--as they very rapidly absorb -any pungent odors that may be in their immediate vicinity. And Teas -have even been known to completely alter their flavor and character by -being placed too close to molasses, oranges and lemons, therefore it -becomes important for the dealer not to keep Teas too near any product -emitting a foul or strong aroma. For this reason also they should not -be dispensed out of freshly-painted bins or caddies, it being much more -preferable at all times to deal them out of the original lead-lined -chests, replacing the lid until required. Again, Teas should never be -mixed in rainy, damp or humid weather, as they are bound to absorb and -be injured by the oxydizing influences of the atmosphere, nor must they -be kept too near a fire or stove, a dry, cool atmosphere of moderate -temperature being always best for them. - - * * * * * - -Of the numerous commodities dealt in by the grocer there is none so -important as that of Tea, this importance being due to its value -as a trade-making, trade-retaining and profit-producing article, -particularly when furnished of such quality as to give permanent -satisfaction to the general public as well as to the regular customer. -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 dealer. Again assailed as the retail -grocery business now is by keen competition from so many queer Teas, -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 business. - - * * * * * - -To properly understand the selecting and blending of Teas is therefore -to be possessed of a valuable and profitable knowledge; but while such -proficiency is not within the scope of every dealer, the study of these -points to any extent will prove not only lucrative but entertaining and -instructive. And while it may be claimed that such a study will occupy -too much valuable time, or that it is much more economical to purchase -from the wholesale Tea blender, still the great importance of a better -acquaintance with such knowledge and experience must be evident to the -dealer. 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 possible. Small scales for -weighing the samples of Tea to be tested, pots for drawing and cups for -tasting, and so start from the beginning. - - * * * * * - -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 each, their size, color, condition and smell being closely -noted. In such drawings all Teas of an objectionable character should -be set aside, and those remaining on the boards carefully arranged -in the order of their value; but should any doubt exist in giving a -decision between the several samples as to their superiority, then -the drawing should be repeated and the poorer ones rejected, thus -narrowing down the contest to the best Teas. Again, where it proves -difficult to decide between the cup qualities of those remaining, -then the size, style, condition and weight of the dry leaf should -be taken into consideration, which will be found helpful in making -the required decision. The decision having been arrived at, however, -the Tea considered best may also be higher in price than some others -approximating to it in style and drawing qualities, and if it be found -that it cannot be purchased except at a price considerably higher than -others on the table approaching it closely, it will be better under -such circumstances to select another Tea, grading second, or even -third in quality, at a much lower figure. An excellent plan for the -careful Tea blender is to have a “type” or standard sample of the Tea -he desires to duplicate and which he has found to be satisfactory, and -samples of Tea of the various kinds of known value should always be -kept convenient for reference, and in air-tight tins, with their grade, -price, character, chop mark and year of production marked thereon. - - -ART OF SELLING TEA. - -The dealer having succeeded in selecting and blending Teas that will -please his customers, the next most important consideration for him -is how best to bring them before the notice of his trade and the -public generally. In this case he must not treat his Tea as a “staple” -article, but as an entirely new commodity requiring a special effort -for its introduction. Nothing gives such a bad impression to Tea -customers as careless and slovenly packing of Tea. All Tea bags should -be of fine quality and neatly, if not artistically, printed, and great -care should be taken to obtain neatness of appearance in tying them -up. The dealer should also have some special and appropriate name for -his blends, this brand appearing prominently on the package, together -with specific instructions for drawing the Tea. Small hand-bills, -brief, pointed and attractive, describing the merits of the blend may -also be placed in every purchase of other goods and sugar, and other -bags or wrappers should contain special notices so that they may reach -others who do not buy Tea, and the clerks or salesmen should also be -instructed to talk up the Tea frequently but judiciously as possible. - - * * * * * - -The dealer should ascertain where customers for other goods get their -Tea, what variety or grade it is, what price they pay for it, and, if -possible, obtain a sample of it. Then test it carefully and be prepared -to show that he can not only match it, but furnish a better one in both -price and quality, giving them samples at the same time to prove it. -And again, if a tea customer should quit dealing suddenly he should -immediately find out the cause and endeavor to remedy it. He should -also send out samples occasionally throughout the neighborhood of a -line of Teas that he may deem suitable to the locality. But above and -beyond all other efforts to increase his Tea trade, he should handle -only high-grade Teas, endeavoring at all times to prove that the finer -Teas are the most economical and satisfactory to purchase in the end, -as the finer grades yield a larger margin of profit to the dealer and -better satisfaction to the consumer, while it has a tendency to create -favorable comment and win an increasing Tea trade. - -Latterly, a new development in the Tea trade has, to the surprise and -loss of the older generation of retail grocers and Tea dealers, assumed -quite a prominence, for, if the glowing advertisements and startling -placards in stores and on fences form any criterion, the public are -taking a liking to the cheap and trashy-blended Teas put up in tins, -lead, paper and other Tea-deteriorating packages under fancy names -which have no relation whatever to the variety, district or country -where they are grown, it being an acknowledged principle that Teas -blended in bulk and put back again in their original lead-lined chests -undoubtedly keep better, preserving its strength and flavor longer -than when exposed to the oxydizing influences of the atmosphere during -its transference to the tin, lead or paper packets ornamented with a -cheap and showy label, which the more gorgeous they are the more apt to -communicate the taste of the ink, paste, glue or other foul-smelling -material in which it is packed to the Tea they are intended to adorn. - - * * * * * - -And still another reason why the Grocer and Tea dealer should avoid -these blended packet Teas is that the cost of the packages, labels and -labor, adds from eight to ten cents per pound to the original price -of the Tea, in addition to the cost of advertising and flaunting them -before the eyes of the public, an expense which is simply enormous in -itself, and which the dealer and consumer must eventually pay for, -either by a higher price or inferior quality of the Tea. Again, 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 packages, which yields them so little profit and makes -them only the servants of the packers, it is astonishing, to say the -least, that any dealer can be found to adopt the same system with Tea -when they can put up some favorite blend, and pack it themselves in -cleaner, cheaper and more stylish packages, if their customers should -desire it in that form, and sell them under their own brand and name, -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 Teas. -For instance, you are paying 43 cents for Package Tea with premiums, if -you handle it. You sell this Tea at 60 cents, making 17 cents per pound -profit. Now by putting up your own blend and giving your own premiums -you can buy just as good Tea, or better, for 20 cents per pound. You -can buy just as good premiums to stand you 12 cents per pound, making -32 cents instead of 43, or a saving of 11 cents or 33-1/3 per cent. -Besides, you control your own Tea trade and have the advertising free. - - * * * * * - -The art of selling Tea is even a much more difficult one than that -of buying, owing to the numerous different and varying tastes to be -catered to. For this reason alone the dealer should learn all he -possibly can about the article, in order that he may be enabled to -suit each particular liking and at the same time answer any and all -questions about it intelligently. Find out what grade and variety as -well as the desired strength and flavor of the Tea your customers -prefer, and occasionally give them small samples of the different -blends to try until you have caught their taste. Make a note of same, -and always afterwards endeavor to give them as near the same kind and -quality. Talk up your Teas in a clear and practical manner, and be -sure your scales, weights and scoops are always clean and shining, and -keep a small memorandum book in which to mark the kind and retail -prices of your Teas, the date in which the caddie has been filled -and the quantity it holds, as this method gives an accurate idea -of the quantity of Tea sold in a certain time, which will be found -particularly useful when Blended Teas are largely sold. - - * * * * * - -In brief, advertise your Teas freely but judiciously and modestly, -never claiming too much for them, that is, let your advertisements be -brief but novel, and change the same at least once per week, and always -push your high-grade Teas first, last and all the time. 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 -faces, hanging some Chinese or Japanese lanterns around with which to -light up at night to attract attention. Inside of which place a small -Tea-table, a small gas stove, with kettle and cups for drawing the Tea. -By this means the dealer will be enabled to prepare fresh-made Tea at -all times, with fresh-boiled water, 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 trade. But it is advisable at these exhibits to -use only fine Teas, using the common grades only by way of comparison. -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 Teas. Instruct your patrons meantime how to properly -prepare Tea for use, emphasizing the fact that Tea must be _brewed_ and -not stewed, as is too often the case among consumers. - - -ART OF PREPARING TEA FOR USE. - -It is singular, to say the least, 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 use, to study the character of -the water or to preserve its aromatic properties after purchasing. Good -Tea, like good wine, can be kept intact for years with considerable -advantage to the dealer and consumer alike, and there is no valid -reason why consumers of Tea should not be as particular and fastidious -as drinkers of wine. But to obtain a good cup of Tea, in the first -place the consumer should purchase only the best Tea, it requiring much -less of the finer grades to make good Tea than of the common kinds, and -will prove the most economical in the end. - - * * * * * - -In the proper preparation of Tea for use, 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 it. Tea being an _infusion_ and not a -_decoction_ like coffee, it should be _brewed_ not _stewed_, 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 be, at the same time without either boiling or overdrawing it. -Many Tea drinkers who imagine erroneously that a very dark-colored -liquor indicates strength boil the leaves, while others again spoil -the infusion by first putting the leaves in boiling water. Some again -place the leaves in cold water, and then put it, the vessel on the -fire to boil, prolonged infusion being another serious mistake. All -of these improper methods produce the same evil results, viz., that -of extracting an increased amount of the tannin, thereby destroying -the true color and flavor of the Tea by imparting a blackish color and -giving a bitter or astringent taste to the liquor. When Tea has been -once boiled or overdrawn, 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 flavor. Another reprehensible -practice of some Tea makers is that of adding fresh leaves into the tea -pot with those that have been already once drawn, as it cannot add to -either the strength or flavor of the Tea by putting more leaves in the -tea pot after the first drawing, for the simple reason that the Tea -water will not extract the _theine_ from the dry leaves of the fresh -Tea. _Only fresh boiling water will do this effectually_, the water -once used only increases the _amount_ of _tannin_ extracted, 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 principle, theine. So that if it be required to increase the -quantity or strength of the infusion already in the pot, some fresh Tea -leaves must be drawn in a separate vessel and the liquor poured in that -already made. - - * * * * * - -In the proper preparation of Tea for use, therefore, 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 overdraw. To best obtain these most desirable -results, 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 minutes, and then allow the vessel to stand where it will keep -hot, WITHOUT _boiling_, for from eight to ten minutes before serving, -according to the variety of Tea used. There will be a sparkle and -aroma about Tea made from fresh boiling water in this manner that it -will not receive from the flat, hot water that has been boiled too -long or repeatedly. In the stated time while the Tea is drawing only -the refreshing and exhilarating properties--the theine and volatile -oil--are extracted from the leaves, a longer infusion only dissolving -and extracting the astringent and deleterious principle--tannic -acid--which impairs digestion and injures the nervous system, for which -causes alone all boiled or overdrawn Tea should be avoided. - - * * * * * - -An earthern tea pot made of Minton, Doulton, or Satsuma ware, is the -best kind of vessel to prepare Tea in, 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 minutes. The Tea leaves -are then put in, after which they are also allowed to heat for a short -time before the boiling water is poured on them, from eight to ten -minutes before the Tea is required for use. The character of the water -also greatly influences the quality of the Tea, it being almost next to -impossible to make good Tea with hard water, so that soft water should -always be used when available, and any excess of lime in the water also -deteriorates the infusion. But this latter difficulty may be easily -remedied by the judicious addition of a little carbonate of soda, as -much as will cover the face of a dime being sufficient for an ordinary -drawing of Tea. - - * * * * * - -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 water, the latter making a fairly strong -infusion for five persons. China and Japan Teas require from eight to -ten minutes to draw thoroughly, the former requiring but little milk -and sugar, while Japan Teas are more palatable without the addition -of either. 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 on, as prolonged infusion makes the -flavor of these varieties particularly mawkish and bitter, while the -addition of an extra quantity of both milk and sugar greatly improves -their drinking qualities. - - - - -JOSEPH M. WALSH - -[Illustration] - -(America’s Greatest Tea Expert.--_Journal of Commerce_) - -IMPORTER OF - -[Illustration: Teas - -ALL VARIETIES AND GRADES] - -PHILADELPHIA, U. S. A. - - - - - * * * * * * - - - - -Transcriber's note: - - -Prices are missing in many of the recipes in the book; this is as -printed. - - -The following apparent errors have been corrected: - -p. 11 "eggregious" changed to "egregious" - -p. 11 "kaleidescopic" changed to "kaleidoscopic" - -p. 20 "make color" changed to "make, color" - -p. 25 "course" changed to "coarse" - -p. 37 "course" changed to "coarse" - -p. 38 "juciest" changed to "juiciest" - -p. 38 "omitted" changed to "emitted" - -p. 39 "thiene" changed to "theine" - -p. 39 "value this" changed to "value, this" - -p. 39 "not accustomed" changed to "accustomed" - -p. 40 "loose" changed to "lose" - -p. 43 "to the the" changed to "to the" - -p. 46 "onced" changed to "once" - -p. 52 "intended that" changed to "intended, that" - -p. 54 "ridgidly" changed to "rigidly" - -p. 58 "similiar" changed to "similar" - -p. 60 "No 13." changed to "No. 13." - -p. 60 "Chociest" changed to "Choicest" - -p. 63 "of." changed to "of:--" - -p. 64 "Imperal" changed to "Imperial" - -p. 68 "together" changed to "together." - -p. 70 "varities" changed to "varieties" - -p. 71 "No 2." changed to "No. 2." - -p. 75 "science very" changed to "science; very" - -p. 77 "Pekoe-Sonchong" changed to "Pekoe-Souchong" - -p. 82 "(3)" changed to "(3.)" - -p. 83 "Teas, composing" changed to "Teas composing" - -p. 85 "character instead" changed to "character, instead" - -p. 89 "(_3_)" changed to "(_3._)" - - -The following possible errors have not been changed: - -p. 9 fuller-liquied - -p. 52 at a moderate cost - -p. 57 .19 - - -Inconsistent punctuation has otherwise been left as printed. - -The following are inconsistently used in the text: - -Basketfired and Basket-fired - -Ningchow and Ning-chow - -Ningyong and Ning-yong - -Panfired and Pan-fired - -Sundried and Sun-dried - - - -***END OF THE PROJECT GUTENBERG EBOOK TEA-BLENDING AS A FINE ART*** - - -******* This file should be named 50207-0.txt or 50207-0.zip ******* - - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/dirs/5/0/2/0/50207 - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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