90 TEA 



that the resulting cup will vary considerably, according 

 to the class of tea employed. Tea drinkers, as a rule, 

 like the liquor coloury and strong, and therefore the 

 object to keep in view is the selection of an even and not 

 too large leaf, so that when measured by the usual 

 domestic standard the heaviest weight possible- will lo- 

 used. Great care, however, must be exercised in mixing, 

 that dust or very small tea is not too much in evidence, 

 otherwise the result will to an extent be spoiled by the 

 leaves finding their way into the cup. In Ireland, 

 especially, a great quantity of line liquoring Fannings, 

 Broken Pekoes, and Broken Orange Pekoes, is used, 

 and as a consequence the blends are much smaller in 

 leaf than the English people would be willing to buy. 

 The general appearance of the blend must also be con- 

 sidered, and, unfortunately, too much attention has 

 sometimes to be given to this matter. In some parts 

 of the United Kingdom the grocer will only buy tea 

 that has a good appearance, and very often an inferior 

 liquoring kind will be purchased simply because the leaf 

 is tippy and attractive. 



The selection of a tea depends to a great extent upon 

 the ultimate purpose for which it will be required. In 

 the poorer districts, where economy has to be studied, 

 the leaf should be well twisted, not too flat or open. 

 The reason for this is, that the teapot is often filled 

 twice, and sometimes even oftener, and a tea that is 

 well made and tightly twisted does not part with all its 

 properties during the first brew. As a contrast, an 

 open leaf, or flaky tea, should be chosen when catering 

 for a coffee-house trade, so that a good infusion is 

 extracted immediately the hot water is added. Many 

 grocers have built up a valuable business by selling 

 a pure "self-drinking" Ceylon or 'Assam dust. The 

 liquor from one of fyie quality will often compare most 



