114 CULTIVATION AND MANUFACTURE OF TEA. 



should also be regular of its kind, that is, if Pekoe all Pekoe, 

 if Congou all Congou ; for any stray leaves in a Tea of 

 another kind, if even of a better kind or class, will reduce its 

 value. In the higher class of Teas, viz., Pekoes and broken 

 Pekoes, the more Pekoe tips that are present the higher, in 

 consequence, will its price be. 



The Liquor. In taste this should be strong, rasping, and 

 pungent, with, in the case of Pekoes, a " Pekoe flavour." 

 There are other words used in the trade to particularise 

 certain tastes, but the words themselves would teach 

 nothing. Tea tasting cannot be learnt from books. // the 

 liquor is well flavoured, as a rule, the darker it is in the cup 

 the better. But to judge of Teas by the colour of the liquor 

 alone is impossible, for some high-class Teas have naturally 

 a very pale liquor. 



The Out-turn. A good out-turn is generally indicative of 

 a good Tea. It should be all, or nearly all, one colour. N< 

 black (burnt) leaves should appear in it. A greenish tinge 

 in some of the leaves is not objectionable, and is general!} 

 indicative of pungent liquor, but the prevailing colour 

 should be that of a bright new penny. 



Every planter should be more or less of a Tea-taster, 

 and should taste his Teas daily. After a time (particularly 

 if he gets other Teas to taste against his own) he will learn 

 to recognise, at all events, a good as against a bad Tea, a 

 strong as against a weak Tea, &c. No Tea should be put 

 away with the rest until it has been tasted. It may be 

 burnt or have other defects, not apparent till infused, and 

 one day's bad Tea will bring down considerably the value 

 of a whole bin of good Tea. 



The fancy, amongst brokers and dealers, for " Pekoe 

 tips," in all Pekoe Teas, constitutes the one great difficulty 

 in Tea manufacture. If the leaves which give " Pekoe tips'* 

 (see page 106) are separated from the other leaves, and 



