TESTING, BLENDING AND PREPARING. 183 



suggesting a code that may be useful to those who are 

 compelled to blend tea without ever having an oppor- 

 tunity of thoroughly mastering the art. Only two to five 

 varieties, at current prices, are used, in order to illustrate 

 the principle more simply, as more complex combina- 

 tions should not be attempted until the dealer has 

 acquired that practical knowledge attained only by 

 experiment and experience. 



SPECIMEN BLACK TEA BLENDS. 



1. (Low-priced) Suitable for restaurant and general 

 trade where a cheap, heavy-bodied and strong- 

 flavored tea is the main consideration. Base 10 pounds 

 Amoy Oolong at 20 cents, 2 pounds Oonfa or other 

 dark-leaved Congou at 20 cents. Average cost 20 

 cents. In the Oolong forming this blend a little coarse- 

 ness may be tolerated, but " herby " and " weedy " teas 

 must be avoided, as what strength is needed is supplied by 

 the Congou, which must be free from any suspicion of 

 oldness. The color of the leaf, however, must be black, 

 so as to harmonize with that of the Oolong. If not 

 sufficiently pungent, the addition of I pound low-priced 

 Assam will supply that defect. 



2. (Medium) Base 10 pound Foochow Oolong at 

 25 cents, 2 pounds basket-fired Japan at 25 cents and I 

 pound Ning-chow Congou. Average cost 25 cents. 

 This will be found a popular tea in a mining or manu- 

 facturing district where a smooth-flavored substantial 

 tea is required, or 10 pounds Ningyong Oolong at about 

 20 cents, 2 pounds Congou at 24 cents and I pound 

 Assam at 24 cents may be tried if the former should 

 not prove entirely satisfactory. This combination makes 

 a heavy-bodied, dark-colored "grippy" tea; one that will 

 stand a second drawing and still be strong and flavory. 



