CLASSIFICATION AND DESCRIPTION. 71 



Sunglo Famous in China at one time as the district 

 where Green teas were first produced, and which were for 

 centuries the finest grown in that country. Latterly, 

 however, it has greatly declined as a tea-producing dis- 

 trict, the quality also degenerating at the same time, much 

 of that now sold as " true Sunglo " being only so in 

 name. They are what is known to trade as " Hill " or 

 high-district tea, natural green in color, exceedingly well 

 made and prepared, yielding a rich, straw-colored liquor, 

 clear and sparkling in the cup, fragrant and aromatic in 

 flavor. The infused leaf is small, symmetrical and uni- 

 form to a high degree, in fact almost perfect in shape, an 

 invariable indication of youthfulness, fineness and tender- 

 ness. 



Mo- Yuen Known to trade as " Moyune," now pro- 

 duces the bulk of the best Green teas received from 

 China. Grown principally on the plains or lowlands 

 adjacent to Sunglo from which fact they are sometimes 

 termed " Garden teas " in contradistinction to the upland 

 or " hill teas," and to which they are inferior in make, 

 liquor, and flavor. They are of three kinds " Nankin," 

 " Pakeong," and" Oochaine " so named from the " piens" 

 or localities in which they are raised. 



Nankin Moyune Is the most valuable, intrinsically 

 and commercially, being superior to the others in make, 

 color, draw and drink. The dried leaf is firmly rolled 

 or curled according to " make," rich, natural green in 

 color, and extremely uniform in general appearance. The 

 infusion of the finer grades is light golden in tint, brisk, 

 and pungent in body, and possessing a flavor peculiar to 

 itself, technically termed " toasty." It is deceptive in 

 drink owing to its light color in the cup, the body being 

 full and heavy, the infused leaf is small, but regular and 

 well-shaped and of a light-green hue. 



