90 CLASSIFICATION AND DESCRIPTION. 



Tong-quam Is a long, flat, black-leaf Souchong tea 

 carefully folded, but little understood by the general 

 trade, owing to the liquor possessing nearly the same 

 flavor and pungency as that of a Red-leaf Congou, 

 usually more round and fuller, the dry leaf being slightly 

 bolder and blacker in appearance. 



Padrae-Souchong Is a jet-black leaf, small and 

 " crapy " in texture, usually prepared from the youngest 

 and tenderest leaves of the Congou order, and which it 

 closely resembles in general character and flavor. The 

 dry leaf is, however, much smaller, flatter and darker, but 

 greatly excelling them in the delicacy and fragrance of 

 the infusion. 



Pekoe-Souchong Is prepared from the leaves that 

 have developed too much to be converted into the former 

 kind, which is small in size. The dry leaf is medium- 

 sized, very black and moderately " tipped " at the ends 

 with a whitish-downy substance termed " pekoe." In 

 liquor they are strong, dark, pungent and fragrant in 

 flavor and aroma. 



Canton Souchongs Are prepared from old and 

 exhausted leaves collected in a careless manner, exposed 

 in the sun to dry, and packed in baskets until they reach 

 that city, where they are refired, colored and scented in 

 order to disguise their bitter, rank and astringent 

 properties. 



SCENTED TEAS 



form a special class of the Chinese product comprising 

 Capers, Pekoes and Pouchong teas, being known to trade 

 as Foochows, Cantons and Macaos. 



Caper Known to the Chinese as He-choo-cha, 

 " Black pearl," or Gunpowder, from its small, round or 

 spherical appearance, resembling capers. It is prepared 

 from the largest but most succulent leaves of the first 



