106 CLASSIFICATION AND DESCRIPTION. 



estimate at what figure it may be produced there in the 

 future. 



India teas comprise Assams, Cachars, Darjeelings, 

 Deradoons, Kumaons, Dooars, Chittagongs, Juligoories, 

 Rangworthsand Neilgherries, district terms, ranking in the 

 order named, and are converted into Pekoes, Souchongs, 

 Peko-Souchongs, Congous, Broken-leaf and Fannings. 

 In make, style, color, flavor, and general appearance, 

 India teas resemble most the Congou sorts of China, but 

 many of them being produced from a combination of the 

 China and India plants are hybrid in character, differing 

 essentially from either originals. Most of them possess 

 a sharp, acrid taste, not to be found in any other variety, 

 and a peculiar flavor rarely liked by consumers, unless 

 when tempered with the softer and more mellow China 

 growths, and to neutralize which peculiarity it is at all 

 times necessary to use only the best India grades. In 

 make they are in general longer and narrower in leaf, 

 darker in color, more shapely, better curled or twisted, and 

 finer in texture than the corresponding Chinese varieties. 



Assams Are greyish-black in color, the leaf of the 

 finer grades being " Pekoe- tipped " and evenly curled. 

 The liquor is unusually strong and pungent, in addition 

 to being thick and heavy in body. The infused leaf 

 dark-brown, with a reddish tinge, and almost perfect 

 in form. 



Cachars Are blacker in color, but not as well curled 

 or even in appearance. The liquor is softer and occa- 

 sionally " fruity," approaching a burnt flavor, while the 

 infused leaf is larger, darker and not as finely shaped. 



Daijeeling Is a hybrid variety, produced from a 

 cross between the China and India species, and partak- 

 ing somewhat of the character of both. It is still 

 blacker in the dry leaf, but on an average not as finely 



