CLASSIFICATION AND DESCRIPTION. 9! 



pickings, and cured by a series of brisk firings and rollings, 

 after which it is placed in moulds, in order to make it 

 retain its globular shape. The dried leaf is small, found 

 and "shotty" in appearance, reddish-black in color, 

 glossy and highly scented. The infusion is wine-colored, 

 piquant and aromatic, possessing what is technically 

 termed a rich " bouquet," the infused leaf, when uncurled, 

 being very symmetrical in form and dark-brown in color. 



Pekoes From the Chinese Pai-ko, or Pak-ho t signi- 

 fying " white down," is applied to a variety of tea having 

 a whitish downy or " silvery " tip at the end of the leaves. 

 It is usually prepared from the youngest and tenderest 

 leaf-buds first expanding, and was at one time claimed to 

 be composed of the flower or blossom of the tea plant, 

 hence its French name, " fleur de the" an error long since 

 corrected, as the tea blossom possesses none of the 

 properties of the leaf, though frequently used for scenting 

 purposes. 



Orange-Pekoe Recognized by its long, flat, even 

 and artistically folded leaf, jet-black color, and yellowish 

 downy tips at the ends. It is highly scented, yielding a 

 rich wine-colored liquor, piquant, pungent and aromatic 

 in the cup, the infused leaf being small, bright and closely 

 resembling that of choicest Oolong variety. 



Flowery-Pekoe Is a smaller but more evenly folded 

 leaf, greenish-black or olive-colored, with ends orna- 

 mented by whitish, " velvety " tips, being also very highly 

 scented. The infusion is lighter in color and body but 

 piquant and aromatic in flavor, the infused leaf small, 

 dark and perfectly formed. 



Hung-muey Is still another variety of Pekoe 

 rarely exported, having a plain black leaf lightly tipped 

 and lightly scented, and yielding an infusion dark in color, 

 thin in body, but very fragrant and aromatic in flavor. 



