78 CLASSIFICATION AND DESCRIPTION. 



trade, "Firsts," "Seconds," "Thirds," "Fourths," and 

 sometimes " Fifths," denoting the various pickings and 

 grading in the order named. 



The dried leaf of the " Firsts " or finer grades is black and 

 almost " silky " in texture, exceedingly well twisted and 

 crispy, but not brittle, yielding rather than breaking 

 when pressed in the hand. While the infusion is dark- 

 golden in color, rich, round and full bodied, very mellow 

 and fragrant ia flavor, the infused leaf medium in size, 

 very regular in form and of a rich brown color. 



The " Seconds " are somewhat larger in leaf, looser in 

 make, not being quite as finely or evenly twisted but 

 possessing excellent " cup qualities," being the favorite 

 with consumers who prefer full body, to delicate flavor. 

 The " Thirds " are still looser in make, bolder in style 

 and darker in liquor, heavier in body, and though not 

 near as high or fragrant in flavor are, nevertheless useful 

 and serviceable, particularly when they are composed of 

 what is known as " high district teas." 



The "Fourths and Fifths," when there are any, are 

 correspondingly inferior in quality, the dried leaf of the 

 latter being especially large, coarse and rough in 

 appearance, brittle and chaffy in the hand, and frequently 

 dusty or stemmy, dark in draw but thin in body, lacking 

 in flavor, deteriorating rapidly after infusion, and devoid 

 of the high character that so distinguishes the former 

 grades of this variety. The principal "chops" now 

 known to trade comprise the " Tong-mow," " Tong-lee," 

 " Tong-shing," " Chun-fah," " Chun-fat," " Sun-kee," 

 " Cheong-kee," " Com-wo " and " Com-wo-kut chops." 



Formosa Oolongs Also known to trade as " Tam- 

 suis," from being shipped from that port, are unique in leaf, 

 and flavor differing widely in character, possessing a rich, 

 natural bouquet entirely unknown to any other variety. 



