170 TESTING, BLENDING AND PREPARING. 



doctored Green teas should be tabooed altogether; if 

 cheap Green teas must be had, procure a low-grade 

 Moyune regardless of its appearance, as it will give 

 better satisfaction than the finest of the foregoing. Japans 

 of a "fishy," "grassy" or " metallic" flavor should also 

 be shunned, as they will be found dear at almost any price. 

 Congous of a " woody," " mousey " or " smoky " flavor 

 and too " tarry " Souchongs are also good teas to leave 

 alone, while Canton and Macao Scented teas should never 

 find a place in the dealer's stock. Low-grade India, Ceylon 

 and Javas are either "raw," "uncooked," "baked," 

 " burnt " or " sour " in flavor, and decay very rapidly 

 being unfit for use after a few weeks' exposure. In 

 brief, do not handle any old, raw, grassy, weedy, 

 woody, smoky, fishy or brassy flavored teas under 

 any circumstances. There is no satisfaction in them 

 to the consumer and no profit in them to the dealer. 

 Keep good teas only and get your price. It pays best 

 in the end. 



A tea-dealer with any desire to extend or even 

 retain his trade should no more attempt to sell poor, 

 inferior, "unclean or damaged tea than a butcher to 

 endeavor to sell tainted meat or a baker to give his 

 customers sour bread. The offense may not at first seem 

 so objectionable, but the verdict of the public will be the 

 same in each case, and the practical manner in which his 

 customers will manifest this- opinion will be to let such 

 dealer severely alone. Good clean teas can nearly 

 always be purchased for a few cents per pound above 

 the price of the " trash " now offered in the American 

 market and masquerading under the name of tea, being 

 nothing more or less than a gross libel on the " fascinat- 

 ing beverage." By this mistaken policy of trying to save 

 three or four cents, the seed is not only sown for the 



