92 CLASSIFICATION AND DESCRIPTION. 



Pouehong Derives its trade name from Paou-cheong, 

 meaning " wrapped sort." The leaf is rough and bold 

 in style, dull-black in color and peculiar in scent. The 

 latter being imparted by the admixture of the seeds of 

 the Lan-hoa, or Chulan flower, the finer grades of which 

 are deep red, rich and pleasing, but the lower ones are 

 often abominable. 



Pouchong-Pekoe Is usually prepared from the 

 undeveloped leaves or just expanding buds of the tea 

 plant, and is a small, glossy-black leaf with yellowish- 

 golden tips, yielding an intensely rich liquor very piquant 

 and highly aromatic in flavor. 



Padrae-Pouchong Is a medium-sized leaf, exceed- 

 ingly black in color and well folded. The liquor is dark, 

 full, round and aromatic in flavor, but light and thin in 

 body. 



Canton Scented Teas Known to trade as Congee 

 " Lie " or " made teas," to a large extent being purchased 

 in the natural state, converted into Capers and Pekoes at 

 will, and doctored or scented up to a certain standard by 

 contract. They are much higher scented than Foochows, 

 but lacking in the properties of true tea, less pungent in 

 liquor and devoid of character or flavor. 



Macao Scented Teas Known also as " New district," 

 are closely allied to Cantons in make, appearance and char- 

 acter of scent. The dry leaf is somewhat larger and 

 darker in color, the flavor being dull and peculiar in the 

 infusion. 



The fragrance of Scented teas is not, as is generally 

 supposed, natural to them, but imparted by the admix- 

 ture of the flowers, blossoms, leaves, or oils extracted from 

 the seeds or roots of other plants, such as the Orange, 

 Jessamine, Chlorantus, Gardenia, and Oleo-fragrans. The 

 leaves and blossoms of the Iris, Curcunia, and oil of Bixa 



