BLENDING, PACKING AND STORING 99 



in view, so that they will eventually merge into a com- 

 plete whole. At the same time, an important point 

 must not be lost sight of, and that is to produce some- 

 thing distinctive, so that it will differ in a marked degree 

 from the tasteless, strong, and characterless mixtures 

 now so largely in evidence. In the old days, a grocer 

 was in the habit of stocking flavouring teas, such as 

 Oolong, Scented Orange Pekoes, Caper, etc., so that he 

 might be in a position to blend and sell a tea with an 

 individuality, but times have unfortunately altered to 

 the detriment of the trade. 



As to storing, precautions must be taken to prevent 

 contamination. If tea is placed in the proximity of 

 other commodities, or if it is allowed to become damp, 

 it is extraordinary how easily it will become tainted and 

 spoilt. A space should be boarded off from the rest of 

 the store-rooms so that it can be used exclusively as 

 a tea room, and a similar preventive measure taken to 

 keep the tea from taking up foreign flavours. All bins 

 and chests should always be kept covered up, and no 

 tea should be left exposed to the air. In the tea room, 

 should be kept the various scales, scoops, etc., used in 

 manipulating, so that their use may be confined entirely 

 to the various operations. 



Everyone has his own particular way of mixing, 

 some adhering, to the old-fashioned but reliable 

 method of blending the different teas on the floor, 

 while others will prefer to invest in a tea mixer, 

 and carry out the operation by machinery. Which- 

 ever course is decided upon, it is important that the 

 teas which are to compose the blend are not over-mixed. 

 The appearance of the leaf is often spoilt in this way, 

 as by turning the blending machine too many times, 

 or by moving the tea on the floor more than is absolutely 

 required, the bloom of the leaf is displaced, the result 



