88 CLASSIFICATION AND DESCRIPTION. 



Canton GongOUS Are principally manufactured teas, 

 being composed of exhausted leaves, re-fired and faced 

 with plumbago, or other coloring-matter, and do not 

 contain the semblance of tea in the cup. 



Campoi A corruption of the Chinese term Chien-pei, 

 or " Kampoey," meaning " selected for firing ; " is a par- 

 ticular variety of Congou, smaller in leaf, darker in color 

 and much better curled, but not as dark in the infusion. 

 It possesses a more delicate flavor, is not as strong in body, 

 and being limited in quantity, but little is ever exported. 



Bohea Is a term applied in China to a sort composed 

 of old, broken and inferior leaves, and the refuse of the 

 Congou kinds. It was formerly largely exported to 

 England, but is now retained chiefly for home consump- 

 tion, from its cheapness, by the poorer Chinese. 



NEW DISTRICT CONGOUS 



comprise " Hoyunes," " Tayshans," " Cantons," " Macaos," 

 and many others new to commerce. The finer Hoyunes 

 are a brownish-grey leaf tea, varying in length and curl, 

 the finer grades of which are round and pungent, yielding 

 a deep-red liquor and bright-brown infused leaf. The 

 lower grades, however, are rough and irregular in make, 

 brownish in color and dull and harsh in flavor. Tay- 

 shans and Macaos are among the newest makes of Con- 

 gous lately introduced, the former being prepared in imi- 

 tation of Moning and the latter of a Kaisow. Many of 

 the new makes, while flavory, are lacking in strength ; 

 others again are strong almost to rankness. " Ho-how " 

 is the commonest of these descriptions of Congous, the 

 leaf being large and ragged and form " earthy," and may 

 be termed the " Pingsuey " of this variety. There is 

 still another called " Kut-oan," recently prepared as an 

 experiment from the leaf of a Green tea plant grown in 



