IOO CLASSIFICATION AND DESCRIPTION. 



quantities were consumed. With this intention Chinese 

 skilled labor was imported into the tea districts to aid them 

 in the experiment of preparing these makes of teas. 

 The result proved most unsatisfactory as was anticipated 

 at the time by experts and others interested in the 

 project, only very small quantities of the respective kinds 

 being produced occasionally. It is predicted, however, 

 that all the different descriptions now received from other 

 countries will be eventually prepared in Japan, in evidence 

 of which a tea rivalling the finest Formosa in general 

 character is now produced in the Hondo district from a 

 variety of the Japan plant 



Japan Pekoe Is a long, dark-green, flat leaf tea, 

 usually " tipped," but as often not, approaching to that 

 of the India variety in style and appearance. But 

 while looking remarkably well in the hand and up to 

 standard in drink, being smooth in liquor and " malty " 

 in flavor, as a general rule it is through overfiring lacking 

 in the scent and aroma of the China and even India pro- 

 totype. 



Japan CongOU Approximates in many of its leading 

 features to that of the India species, the cured leaf pos- 

 sessing similar properties to many of the finer grades of 

 the latter. The infusion is brighter in color but thinner 

 in body, and more acidulous in flavor, and the reverse of 

 palatable, owing to its imperfect fermentation and high 

 or overfiring. 



Japan Oolongs Although cured in identically the 

 same manner as the China variety, resemble them only 

 in general contour. The leaf is darker in color but finer 

 in make, approaching more to the Souchong order. The 

 infusion is also darker in draw, but very u toasty," that is, 

 4< burnt " in flavor, owing to too high firing, retaining 

 all the original peculiarities of a regular Japan tea. 



