DISCRIMINATING TASTING 81 



Indian. In a great number of instances Java tea is 

 grown from Assam Seed and a pure Java is sometimes 

 mistaken for an Indian tea. After studying the appear- 

 ance of the leaf carefully, smell each sample and impress 

 on the mind the aroma of each growth. After a few 

 trials it will not be difficult to distinguish the various 

 teas " by the nose," and in time a very fair estimate 

 of their value can be also arrived at. Now take a small 

 quantity of each sample the correct amount for the 

 standard pots is the weight of a new sixpence and 

 make four cups of liquor. Before commencing to taste 

 the teas the temperature should be moderate, just 

 pleasant to the palate. If the teas are too hot, it 

 increases the difficulty of detecting the difference in 

 flavour and character. While waiting for the liquor 

 to cool, the time can be profitably employed by studying 

 the infused leaf left in the pots. Turn it out on to the 

 inverted lid, and press out any superfluous liquid 

 which has been absorbed. If the various samples 

 under consideration are of fair quality, the fact will be 

 recognised in the bright colour of the steeped leaf. 

 Critically examine each specimen and note the dis- 

 tinguishing tinge of the Ceylon, Indian and Java, as 

 compared with that of the China tea. 



When the novice feels confident that he can tell the 

 difference between the four products, he can arrange 

 an interesting test of his knowledge. Weigh duplicates 

 of each sample and before watering the eight pots have 

 them thoroughly mixed. The reason for having the 

 bases of the pots numbered will now easily be seen. 

 Endeavour now to place the teas in their original order. 

 The two Assams together, the two Ceylons, and so on. 

 This exercise will be most useful, and after one or two 

 trials, the problem will present no difficulties. The next 

 stage is to learn something of the teas grown in the 



