TESTING, BLENDING AND PREPARING. l8l 



Oolongs be most in demand, the blend must be composed 

 of from one-half to two-thirds Oolong, and so on with Con- 

 gous, Greens, Japans or India sorts, as the case may be. 

 Before proceeding to describe any particular blends it 

 will be necessary to name the descriptions of tea that will 

 not combine satisfactorily, as well as those which will 

 amalgamate most harmoniously with each other. The 

 former are described first, because teas not improved are 

 certain to be deteriorated by blending. One of the first and 

 fundamental rules in tea-blending is not to allow unclean 

 or tainted tea, even in small quantities, to be introduced 

 into any combination, which rule should be as rigidly 

 adhered to in the low-priced blends as well in the higher 

 grades, so that all " weedy," " herby " and " wild " fla- 

 vored Oolongs should be eschewed in blending. 



In this country, where the taste for Oolong and Japan 

 teas appear to be an inherited one, and where there is 

 every prospect of their continuing to be the favorite teas 

 with American consumers for all time to come, the best 

 results are to be obtained from combinations formed of 

 these varieties. Ripe, juicy and succulent "first crop" 

 Foochows make the best foundation for all blends in this 

 country. First-crop Formosas losing their fragrance 

 almost as rapidly as Japans. Third-crop, or "Autumn- 

 leaf" Formosas that have been well-fired, and which, un- 

 like most other varieties, improve rather than deteriorate 

 with time, becoming more " mellow " for at least the first 

 year after arrival, rank next for this purpose, the action 

 of the atmosphere in exposure bringing out their fra- 

 grance more fully, and at the same time causing their high- 

 toast or burnt flavor to disappear. Bold-leaf, sweet-draw- 

 ing Amoys; dark-leaved, full-liquoring Foochows, and 

 large-leaf " nosey " Formosas and thick, sweet, " fruity" 

 Congous make the best founda-tion for all tea blends, and 



