132 CLASSIFICATION AND DESCRIPTION. 



production of so many other teas and their established 

 consumption. 



01^ 



A Standard Invoice of Green tea contains a number 

 of " Lines," made up as follows : Gunpowder, No. I 

 and 2 and 3 ; Imperial, No. I, 2 and 3 ; Young Hyson, 

 No. I, 2 and 3. There being rarely more than two lines 

 of Hyson, and never more than one of Twankey. 



A " Chop" of Oolongs comprises four, sometimes five, 

 " Lines " termed " Firsts," " Seconds," " Thirds," 

 " Fourths " and 4< Fifths," when any, which are again 

 subdivided into " Brackets " or " Numbers," ranging 

 from one to ten but similar in grade. 



An Invoice of " English Breakfast teas " includes a 

 quantity of Capers, Pekoes, Congou and Souchong teas, 

 graded and classed according to the district of produc- 

 tion, by which terms they are best known to trade. 



A Standard Invoice of Japans embrace some Pan-fired, 

 Sun-dried and Basket-fired teas with occasionally other 

 makes, also ranking according to the different districts. 



A " Break " or " chop " of India or Ceylon include 

 Pekoes, Congous, Pekoe-Souchongs, Broken-leaf and 

 Fannings, and are best known to trade by their plantation 

 names and district appellations. 



The term " Muster " means Sample-package or chest, 

 the name on top of label the vessel, route or " chop," the 

 initials in centre those of the importer. The names at 

 bottom such as "Tong-mow," "Tong-lee," grower or 

 packer, and the Chinese character on inside of pack- 

 age. " Chop mark," denoting the " chop " or picking, 

 which cannot always be relied on, as shippers are apt to 

 put on that which has the best reputation, or which 

 happens to be most in demand the season of shipping. 



