CLASSIFICATION AND DESCRIPTION. Toy 



curled, and while full in body is not as pungent or flavory 

 in the cup. The infused leaf is more bright, tender, 

 shapely and " salmony " red in color. 



Kangras As a rule are dark and symmetrical in leaf, 

 light in liquor, but delicate and aromatic in flavor. The 

 infused leaf is reddish-brown in color, with dark or burnt 

 edges, but perfect in shape and form. 



Deradoon Is a high-fired tea, loosely made and dete- 

 riorating rapidly, becoming sour on exposure to the air. 

 Occasionally the flavor is " earthy," analagous to that of 

 Ankoi Oolong, for which reason they are not much sought 

 after. 



Kumaon Is generally converted into Green teas, 

 including Imperials, Gunpowders, and Hysons, all being 

 prepared from the same leaf. The chief difference lies 

 in their make and color, as they still retain all the 

 characteristics of liquor and flavor of India teas. 



Chittagongs Are strong, thick and heavy in the cup ; 

 " nutty " in flavor and considered good, useful teas for 

 blending purposes, from their great strength and positive 

 character, for which qualities they are always in good 

 demand. 



Dooars Approximate to Cachars in color, make and 

 general appearance, strong, but rough in liquor, pungent 

 and pleasing in flavor, a valuable tea for blending, impart- 

 ing tone and character to any combination in which they 

 may be used. 



Neilgherry Is a very inferior sort, bearing the same 

 relation to India teas that Ankois do to Oolongs and 

 Pingsueys to Green teas. The leaf in general is black, 

 coarse, " tippy," rough and unsightly in the hand, while 

 the liquor is thin, muddy and rank or " weedy " in 

 flavor. 



