1 88 TESTING, BLENDING AND PREPARING. 



11. (Low-Priced) Is produced from proportionate 

 quantities of a heavy-drawing Broken-leaf Assam or 

 Darjeeling Oonfa Congou and Cachar Souchong, the 

 whole making a rough-looking but full-bodied, strong 

 and " grippy " tea. 



12. (Medium) Prepared from y 2 Darjeeling Sou- 

 chong, y 2 Keemun or Ningchow Congou and J^ Paklin. 

 Its predominant feature will be delicacy, though not 

 sufficiently so to please a general trade, the Paklin 

 detracting from the body, but imparting a rich, deep color 

 to the whole. 



13. (Choice) Is a good combination certain to be 

 appreciated by lovers of the India and Scented varieties, 

 is made from l / 2 of a brisk, pungent Assam Souchong, 

 y Ningchow or fruity Kintuck and ]fa Foochow Caper, 

 The Ningchow should be grey-leaf and as heavy as can 

 be procured, but without being coarse or " tarry," and 

 the Assam as pungent as can be obtained at the 

 time. 



SOME ENGLISH BLENDS. 



Blended teas are the rule in England, where the skill- 

 ful mixing of tea has become an art, very little, if any 

 tea being sold to consumers that is not mixed or blended 

 in some manner, every dealer, both wholesale and retail 

 being identified with or noted for some particular flavored 

 tea. Many of the blends sold in London, although 

 differing widely in character, are most skilfully and 

 scientifically combined, the greatest care being taken that 

 no tea is introduced which might act detrimentally upon 

 any other tea in the blend. The majority of these blends 

 are markedly distinct, almost opposite, the chief features 

 of one being a rough, strong, but ripe Saryune Congou, 

 that of another being an even-leafed, delicate-flavored 

 Chingwo, the base of a third being a plain Ningchow or 



