Il8 CLASSIFICATION AND DESCRIPTION. 



The liquor is dark-yellow or golden, bright and spark- 

 ling in the cup, delicate and fragrant in flavor, but very 

 much overrated in commercial value and intrinsic merit. 



Golden-tip Pekoe Is smaller in make, darker in 

 color, " silky " in texture, and literally ablaze with rich 

 yellow or orange tips. The infusion is much darker and 

 heavier in body, of a deep wine color, fresh and piquant 

 in taste, and much appreciated by those who prefer this 

 variety. 



Ceylon Souchong Is rather large and bold in style 

 for this " make " of tea, but is nevertheless heavy and 

 round in body, rich and mellow in flavor, and, taken 

 altogether, a pleasing and palatable tea for all practical 

 purposes. 



Pekoe-Souchong Is chiefly composed of the larger 

 and coarser leaves that will not pass through the sieves, 

 but which, falling into the " cutter " in sifting, are cut 

 up into an even and uniform size. It is medium in size, 

 " choppy " in appearance, ripe and rich in liquor, fairly 

 brisk and " malty " in flavor. 



Ceylon Congous Are open, rough and coarse in 

 style, dark in liquor, heavy in body, but fairly brisk and 

 pungent in flavor, making, on the whole, a serviceable 

 tea for blending with Chinese Congous or Oolongs of 

 the lower grades. 



" Bhud " Tea Is a term applied to a small golden- 

 yellow leaf Ceylon Tea, claimed to be composed of the 

 buds of the plant just expanding, but is in reality pre- 

 pared from the smallest and yellowest leaves of the ordi- 

 nary " Golden-tip Pekoe," and though sometimes com- 

 manding a fabulously high and inflated price, out of all 

 reason with its intrinsic value as a tea, and which is only 

 done for advertising purposes being in reality no better 

 in either drawing or drinking qualities. 



