112 CULTIVATION AND MANUFACTURE OF TEA. 



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 cer- 

 tain tastes, but the words themselves would teach nothing. 

 Tea tasting cannot be learnt from books. If 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 Otit-turn. A good out-turn is generally indicative of 

 a good Tea. It should be all, or nearly all, one colour. No 

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

 some of the leaves is not objectionable, and is generally indi- 

 cative 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 

 104) are separated from the other leaves, and manufactured 



