80 TEA 



the result. It is a good plan to have the bases of the 

 pots numbered, for a reason which will be apparent 

 later. Water taken cold from the tap and brought 

 to a boiling point is used. Under no circumstances 

 whatever must reboiled water be employed. A time 

 glass is not a sine qua non, as a watch can be used. It 

 is indispensable, however, that the batcln should not 

 stand longer than five minutes, and means must be 

 taken to ensure this. Having secured the necessary 

 apparatus for practising the art of tea-tasting the next 

 consideration is what teas to select for the initial 

 experiment. 



The remark has often been made by casual and inex- 

 perienced critics, when giving their opinion on a number 

 of teas : "I can see very little difference, they taste all 

 the same." In such instances the palate had not been 

 trained to discriminate and therefore the first thing to 

 be done is to remedy this defect. Obtain samples of 



:as previously mentioned : 



Viz. : 1. Indian 



2. Ceylon 



3. China 



4. Java 



For the purpose of the first practical test, it will be 

 desirable to procure an Assam tea to represent India : 

 a Flavoury Pekoe or Orange Pekoe, to give a clear idea 

 of the characteristic quality of teas from the Island of 

 Ceylon ; a Kintuck, which is known as Moning, or 

 Black Leaf, as a type of China tea ; while a Java Pekoe 

 will giye a very good impression of the last growth in 

 the above list. Notice first the leaf. The China tea 

 is quite distinct from the others, while there will be 

 apparent a similarity between the Ceylon, Java and 



