CLASSIFICATION AND DESCRIPTION. 8 1 



flattish, but finely made, after the manner of a Souchong, 

 and closely approximating to the latter in color, liquor 

 and flavor. They are chiefly exported to the Russian 

 market, where they are much esteemed for their unique 

 but superb drinking qualities. 



Pekoe-Oolongs Are what is known to trade as a 

 " Made tea," that is, prepared from leaves which, from 

 their nature or quality, cannot be converted into an 

 Oolong or Green tea, or from leaves spoiled by imperfect 

 fermentation, smoke or fire in curing, flavored or scented 

 with Pekoe in order to disguise or conceal their defects. 

 The dried leaf is generally long, flat and very black, 

 being over-fired, while the liquor is dark-wine color, 

 sharp, pungent, but burnt to the taste, and approaching 

 to that of Tienke green in flavor. 



Saryune Is a bold, dark-leaved variety, rather 

 loosely made and curled. The liquor is heavy, dark, 

 rich and pungent, brisk, but somewhat burnt in flavor, 

 the result of too high firing. The infused leaf is medium 

 in size, regular in form, dark -brown in color, with darker 

 edges, approximating to that of a Congou leaf in color 

 and style. 



CONGOU, SOUCHONG AND SCENTED TEAS, 



known to trade in this country as " English Breakfast 

 teas," from having at one time formed the staple shipment 

 to that country, are produced in the province of Kiang- 

 see, and are a distinct variety, differing in color, liquor 

 and flavor from the Oolong sorts. They are cultivated 

 chiefly on the .#<?#-/# (Bohea) mountains, in the district of 

 Woo-e-shan, which, though very sterile in some parts, are 

 literally covered with tea plantations. More of these 

 varieties are produced than of all others combined, the 

 product of the Pa-ta-shan range being classed among the 

 finest grown. 



