TESTING, BLENDING AND PREPARING. 169 



succeeded in this, let him stick to that particular kind. 

 Again, as any one variety will not suit all tastes, he can 

 next endeavor to find a tea adapted to the minority by 

 the same method, reserving and keeping these two or 

 more kinds as the case may be. It is much easier 

 to describe what teas to avoid than those to select or 

 what may be best adapted to a particular section, as good 

 tea of all kinds will sell at any time. 



Again, some sections of the country possess great 

 advantages over others in the testing and preparation of 

 tea for use, as, wherever the water is soft and pure, much 

 better results are obtained from the infusion by a given 

 quantity of leaves, owing to the fact that such water dis- 

 solves more rapidly and extracts a larger amount of the 

 theine than hard or muddy water. The coarse as well as 

 fine properties of the tea are also " brought out " more 

 prominently by the action of the former, it being for this 

 reason that " high-fired," "toasty " and "tarry" teas so 

 much in favor in some sections will not sell at all in 

 others where the water is soft as a rule, and why China 

 Congous are best appreciated in sections where the water 

 is soft, as the natural delicacy of their unique " fruity " 

 flavor is best extracted by that kind of water and to a 

 greater extent than is the flavor of most other varieties. 



The distinctive flavors which characterize the different 

 varieties of tea may be summed up in a single technical 

 term Amoys are " nutty," Foochows are " mellow," 

 Formosas are "fragrant," Green teas are "pungent," 

 Pekoes are " piquant," Congous are " fruity," Souchongs 

 are " tarry," Japans are " mealy," Scented teas are " aro- 

 matic," Indias are " malty," Ceylons are " toasty " and 

 Javas are " sour." Oolongs of an " herby," " weedy " 

 or " wild " flavor should be avoided, as they are princi- 

 pally mixed with Ankois. Ping-sueys, Cantons and all 



