70 TEA 



as to the quality and value of the offerings under 

 sideratiou. It will he ivmemhered that each lot to be 

 judged is represented by a small sample which is in a 

 numbered tin. From each box is taken a small quantity 

 the weight of a sixpenny piece which is placedir^a^ 

 pot especially made for tasting purposes. /WEen~" 

 twenty or thirty teas have been " weighed in," the batch 

 is ready for watering. Water which has just reached 

 the boiling point is always used, and under no circum- 

 stances whatever is it brought to a point of ebullition a 

 second time. This is most important, and it is great Iv 

 to be deplored that few people understand how much a 

 cup of tea loses in flavour and aroma by not making it 

 properly. 



The teas are allowed to stand live minutes, the time 

 being calculated with a sand glass, and at the expiration 

 of this period the pots are turned over into small cups. 

 This allows the tea to run out while the lids on the pots 

 prevent the leaf entering the liquor. Kadi pot is then 

 drained, care being taken that the liquor only, and not^ 

 the leaf, passes into its respective cup. The " infusion," 

 or scalded leaf, is now placed on the top of the inverted 

 lid which in turn rests on the pot, by this means it can 

 be examined while the liquor is tasted. A batch, as^a 

 rule, is tasted from Kit to right, the inferior teas 

 receiving first attention. As each parcel is valued 

 the limit to which the buyer is prepared to go is placed 

 in cipher in the catalogue, by an assistant, so that 

 when the sales are attended the purchaser will easily 

 recognise the teas he has selected, and the prices he 

 has decided to pay. The procedure in the tea sales 

 is the same as that usually adopted in many other 

 auctions. The teas are sold at so much per pound, 

 advances being made by Jd. The auctions are con- 

 ducted at a great speed, and when the teas to be disposed 



