l6o TESTING, BLENDING AND PREPARING. 



varieties, grades and flavors of the teas best adapted to 

 each particular class or section of the country. 



Teas have two values an Intrinsic or real value, and a 

 Commercial or market value; quality, strength and flavor 

 constituting the first, the latter being more often based 

 on style, appearance, supply and fluctuations in price. 

 So that in their selection for commercial purposes four 

 leading features are to be considered Leaf, Style, 

 Liquor and Flavor. The drawing and drinking qualities 

 of the tea in the cup are paramount to the style and 

 appearance of the leaf in the hand, as many teas, though 

 rough-looking and coarse in " make" or style, draw and 

 drink well in the infusion. There are five principal 

 methods of testing the merits of a tea : 



By Style or Appearance. Which, though not inva- 

 riably an indication of merit, has still considerable to do 

 with the value and quality of a tea. Choice teas of all 

 kinds are however, handsomely made and stylish in 

 appearance, that is, compactly if not artistically curled, 

 twisted, folded or rolled, according to its make, and all 

 teas being small and fine in proportion to their youth and 

 tenderness, the ripest and most "sappy" curling up 

 tightest and retaining their form longest, consequently 

 the younger and fresher the leaves the richer, more juicy 

 and succulent the tea. If it be Green tea of the Impe- 

 rial or Gunpowder order the leaf is hard-rolled and 

 " shotty," regular in make, bright natural green in color, 

 very uniform and pleasing in general appearance. But 

 if of the Hyson or Young Hyson sorts, the leaf will be 

 well and evenly curled or twisted, the latter being almost 

 " wirey " in texture and of the same hue as the former. 

 If Black, of the Oolong or Congou variety, the leaf will 

 be finely made, " silky " or " crapy "in texture and vary- 

 ing in size from small to medium, artistically twisted and 



