CLASSIFICATION AND DESCRIPTION. 83 



Suey-kut Is a brisk but mostly burnt variety, being 

 as a rule, too highly fired. The dry leaf of the first 

 pickings is evenly twisted, black and stylish in the hand, 

 its strength and flavor is but average, and quality gener- 

 ally only fair in the cup. The commoner grades, though 

 usually well-made and pleasing in appearance, are fre- 

 quently stemmy or dusty. 



Sin-chune Is neither a large or greatly valued 

 sort, the dry leaf being loose in make, mixed and ragged 

 in appearance, and objectionably dusty, while the liquor 

 is hard and dry to dullness, lacking both in flavor and 

 aroma. 



Saryune Is the reddest of the Red-leaf teas, and 

 while one of the most serviceable of this variety, is not a 

 fine sort by any means, though often ripe and juicy. The 

 liquor is almost invariably strong and brisk, but burnt in 

 flavor, the result of too high firing, and with the excep- 

 tion of a few of the finer grades the leaf is rarely well 

 curled, being generally open, red and rough in appear- 

 ance, the second and third crops being usually very dusty 

 or stemmy. 



Cbeong-SOO Is a scarce sort, varying in quantity and 

 quality from year to year, but quite a desirable one, 

 particularly when the crop is good ; but fine Cheong-soos 

 are rarely seen in this market. 



Cheong-lok Is a tea of negative character, the 

 liquor possessing little or no strength and the leaf 

 having a rough, red, unsightly appearance in the hand. 



Cheong-syke Is also best described by negatives, the 

 dry leaf being dark-brown and coarse, the liquor lacking 

 the strength of Sin-chune and the briskness of Saryune. 



So-how Is small and well made in leaf, dark, but rich 

 in liquor, and smooth and mellow in flavor for this variety 

 of tea. 



