84 CLASSIFICATION AND DESCRIPTION. 



Yung-how Closely approaches Suey-kut in appear- 

 ance, drawing and drinking qualities, but is less burnt 

 in taste and rather stronger, and more flavory in the 

 infusion. 



Wang-hung and Yung-tong Are both high-fired, 

 brisk, but burnt varieties, dark-red in leaf and liquor, and 

 not, as a general rule, either useful or valuable sorts to 

 the dealer. 



MONING 



OR 



BLACK-LEAF CONGOUS 



comprise Ning-chows, Oonfas, Oopacks, Oonams, 

 Kin-tucks, Kee-muns, Kiu-kiangs, -Panyong, Hapyong, 

 Paklin and Paklums, and constitute the true Black teas 

 of China. 



Ning-chow Is a small, evenly-curled leaf, greyish- 

 black in color and very stylish in general appearance, 

 the finer grades being " Pekoe-tipped " and flavored. The 

 infusion is dark red or wine-colored but delicate and 

 aromatic, more so than that of any tea of this variety, 

 while the infused leaf is small, tender, symmetrical and of 

 a bright brown or reddish tendency. The lower grades 

 are fairly thick and strong, making a useful tea for the re- 

 tailer, as they keep well and combine advantageously with 

 most other varieties, less regular and uniform, browner 

 and given to " choppiness " and dust. The liquor, 

 though of good color, is not as clear and bright, the 

 infused leaf being more markedly red than that of the 

 former sorts. The medium and lower grades are fairly 

 thick in the cup ; but have a tendency to become over- 

 ripe, and while not keeping, still blend well with a 

 pungent Assam or light-bodied Oolong tea. 



Oonfa While not as finely twisted or as handsome 

 as Ning-chow, is still the next most important of the 



