86 CLASSIFICATION AND DESCRIPTION. 



pickings possess a peculiar flavor termed " chocolate," 

 for which they are much prized. 



Kiu-kiang Comes from Hohow, one of the most 

 northern of the Moning districts, the quality of the finest 

 first pickings being simply superb. The dry leaf, 

 is black, uniform and free from dust, while the infused 

 leaf is bright-brown and very regular ; but, with all these 

 advantages, they are lacking in strength or " snap " and 

 consequently are not of such value as their character on 

 first appearance would seem to indicate. They 

 deteriorate very rapidly, more so than any other of this 

 variety, and while the medium grades are a little fuller in 

 body, from the highest to the lowest the same want of 

 strength is found. 



Panyong Is an exceedingly black, " silky " and 

 stylish leaf tea, rich, strong and mellow in the cup. The 

 finer grades corresponding in value and quality with those 

 of the same grades of Ning-chow, for which kind it may 

 be freely substituted in any emergency. 



Hapyongs Are medium in size, fairly made and 

 pleasing in the hand, heavy, dark, smooth and fragrant 

 in the cup. While the infused leaf is dark, regular and 

 uniform, it is liable to be coarse and dark. 



Faklin Is a large and important variety, not very 

 dissimilar to Ning-chow, but lacking in that roundness 

 and delicacy in the cup, for which the latter is so highly 

 valued. The dry-leaf of the finer grades is smaller, 

 more evenly twisted, and blacker than that of any other 

 grown in China. The infused leaf is bright-red, regu- 

 lar and tender; the liquor is dark-red, and though 

 lacking in fulness the general cup qualities of the infusion 

 is of a very superior order. 



Paklum While fuller and rounder in body than 

 Paklin, yields a sweet and pleasant liquor, but is inferior 



