CLASSIFICATION AND DESCRIPTION. 89 



the Nankin district and said to be equal in every respect 

 to the finest Kaisow in leaf, liquor and flavor. 



SOUCHONG TEAS 



are among the finest and richest of the Black tea sorts, 

 being known to the Chinese as Saou-cheong, " Little," or 

 " scarce sort," and are limited in supply. They are chiefly 

 prepared from the youngest leaves of the earliest pickings, 

 gathered only in the finest weather, and dried in the shade 

 to protect them from the direct rays of the sun. The dry 

 leaf is longer but thinner than that of the Congou sorts ; 

 folded rather than curled or twisted, but possessing 

 somewhat similar drinking qualities. They are classed 

 in trade as Lapsing, Tong-quam, Padrae, Pekoe, Oolong, 

 and Canton Souchongs. 



Lapsing Prepared in the district of Foo-chow, is 

 also known to trade as " Foo-chow-Souchong," is a 

 large, handsome, crapy leaf, finely made and lightly fired, 

 possessing a rich, wine-colored liquor with fragrant flavor, 

 entirely peculiar to itself, described as " tarry flavor," 

 which when not too pronounced adds rather than detracts 

 from its worth. The product of the later pickings are of 

 less strength and flavor, but are still very smooth and 

 pleasant in liquor and flavor, and generally shipped to 

 the Russian market, where they are held in high esteem 

 for their intrinsic qualities. 



Oolong-Souchong Is another variety of the forego- 

 ing, prepared from the leaves of a plant that cannot well 

 be made into either sort, the greatest care being taken in its 

 manipulation. It is stylish in leaf, closely approximating 

 to Foo-chow Oolong in the dried state, very clear, rich 

 and translucent in the infusion, but though light in 

 weight and color is yet very deceptive, being full of snap 

 and sparkle, fragrant and aromatic. 



