CLASSIFICATION AND DESCRIPTION. 1 17 



for shipment. Light iron chests, coated inside and out 

 with lead, and a lid to screw on, are now being exten- 

 sively used by many estates for the better shipment of 

 teas in both India and Ceylon. 



Ceylon teas derive their trade names from the estates 

 or plantations on which they are grown, being classed 

 commercially as " Loocanduris," " Matagalas," " Ruan- 

 wallas," " Kanda-loyas," " Semba-watties," "Windsor 

 Forests," " Narangallas," " Rakuwana," " Madulsuma" 

 and " Kandapole," the finest being produced in the dis- 

 tricts of Dunbula and Dolosbagie. Like India teas, they 

 are principally converted into Pekoes, Souchongs, Pekoe- 

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

 strength and flavor, like those of their India prototypes, 

 varying greatly in quality in accordance with the eleva- 

 tion at which they are grown, their uniformity also vary- 

 ing from year to year as in the India districts. Some of 

 the better grades resemble Cachars and Darjeelings, 

 being full and strong in liquor, but frequently " toasty " 

 or burnt in flavor, while the lower grades are decidedly 

 inferior to the corresponding China grades in flavor and 

 fragrance. A feature about the later shipments most 

 to be regretted is that the planters appear to be making 

 the same mistake that the Chinese and Japanese have 

 made, that of sacrificing quality to quantity in their 

 eagerness to get rich too fast. 



Ceylon-PekoesAre of three kinds, " Plain," " Sil- 

 ver," and " Golden-tip " Pekoes. The former is a small, 

 plain black-leaf tea, lightly " tipped " and finely made. 

 The liquor is bright and fairly heavy in body and frag- 

 rant so far as this term applies to this variety, but is not 

 adapted to the American taste. 



Silver-tip Pekoe Is a long, whitish-downy leaf 

 almost " satiny " in texture, with silvery tips at the ends. 



