CLASSIFICATION AND DESCRIPTION. 77 



Mohea Is a large, light and somewhat "chaffy" 

 leaf tea, light-colored and light-bodied in the cup, but 

 withal smooth and pleasant in flavor. But, although 

 lacking in strength, it is a serviceable tea for blending pur- 

 poses, particularly in combination with a heavy Congou 

 or Assam, in the proportion of one of the latter to four 

 parts Mohea, being too thin when used alone. 



Ning-yongs Are light in weight, greenish-yellow in 

 color and stylish-looking in the hand, though not well 

 made or twisted. They are also very pleasing in the 

 cup, possessing a sort of " hickory-nut " flavor for which 

 they are much admired, but are thin in body and lacking 

 in " snap." It is contended by some experts that if this 

 variety were converted into a green tea it would rank 

 with a light drawing Moyune in drinking qualities. 



Amoy at one time was the greatest Tea mart in the 

 world, exporting as much as 500,000 half-chests per 

 annum, but which has now fallen to less than 50,000, due 

 in part to careless cultivation and indifferent curing. The 

 lower grades are stemmy, dusty and frequently adul- 

 terated with spurious or exhausted leaves. Many of the 

 finer grades, however, still turn out splendidly in the 

 cup, rivalling the lower grades of Foochow and For- 

 mosa, being frequently faced and sold for the latter when 

 these grades are scarce or high. It does not require an 

 expert, however, to detect the substitution, as they are 

 totally devoid of the fragrant and " nosey " flavor that so 

 distinguish the latter. 



Foo-chow Oolongs Are produced in the province 

 of Fo-kien, and are, without exception, the truest and 

 finest variety of the genus tea grown in any country, 

 China not excepted. They are usually put up in " chops," 

 quantities bearing the brand or chop-mark of the grower 

 or packer, which are again divided. " Lines," termed in 



