72 CLASSIFICATION AND DESCRIPTION. 



Pakeong Differs from Nankin in many respects, 

 though grown in the same district. The dry leaf is 

 larger and more open, being what is termed 4< loosely 

 made," duller in color and not as highly fired. The finer 

 grades, however, yield a rich, ripe liquor, comparatively 

 light in color and delicate in flavor, but lacking in that 

 " toastiness " for which the former are so much admired. 



Oochaine Is a small leaf tea, generally darker in 

 color, heavier in body and more pungent in flavor, but 

 owing to its small size and imperfect preparation not as 

 well appreciated as it deserves. 



Hy-chows Though raised in the adjoining district to 

 Moyune are nevertheless much inferior to them in both 

 leaf and liquor. The dry leaf, while firmly made and 

 regular in form, silvery-green in color and considered 

 attractive in appearance, is still very deceptive and lack- 

 ing in cup qualities. The infusion, although darker in 

 color and fairly pungent, is light in body and devoid of 

 fragrance, the infused leaf being dark, coarse and 

 irregular. 



Fy-chows Are bold and rough in general appear- 

 ance, dull in color, dark and heavy in liquor, and some- 

 what astringent in flavor, and on the whole an undesir- 

 able sort. 



Tien-kes While large and coarse in make are 

 pleasing in the hand, being chiefly sold on style, as they 

 will not stand the cup test in comparison with Moyunes. 

 The liquor is dark and thick, astringent and frequently 

 " smoky " in flavor, due to the high firing in the effort to 

 make them roll or curl tighter. 



Tai-pingS Like Tien-kes, look well in the hand, 

 being fairly well-made and stylish-looking, but of a 

 leaden-blue hue, the result of the " facing " or coloring- 

 matter used in their preparation in order to enhance their 



