TESTING, BLENDING AND PREPARING. 189 



fruity Oonfa, to which is added an Assam Pekoe or Sou- 

 chong to increase its thickness and pungency as well as 

 gire tone to the mixture, together with a small quantity 

 of low-priced Kaesow to reduce its cost. But however 

 great the divergence in the blends, whenever knowledge 

 and judgment have been brought to bear on the subject 

 success has followed in its wake, and although the most 

 of the combinations are exceedingly popular there is still 

 ample room for the introduction of others as well as for 

 improvements upon those that are at present in use. 



14. The following is a very popular London blend, 

 and will be duly appreciated among English residents 

 generally: 3 pounds Kaisow Congou, 2 pounds Sou- 

 chong, 2 pounds Assam, I pound Pekoe and I pound 

 Foochow Oolong. The foundation of this combination 

 as will be observed, is composed of China Congous, the 

 Souchong enriching, the Assam giving sharpness and 

 pungency, the Oolong softening and mellowing and the 

 Pekoe imparting aroma and piquancy to the entire. 



15. Another English blend, cheaper, and conse- 

 quently not as satisfactory, is composed as follows : 

 6 pounds Ningchow, 6 pounds Oonfa and 5 pounds Cachar 

 or Darjeeling Congous, 5 pounds Oolong, I pound 

 Caper and I pound Pekoe. The Congous forming 

 the base of this blend being lacking in strength, an 

 extra quantity of Cachar is required to " bring them 

 up," while the equal quantity of Oolong softens and the 

 Scented teas give a tone to the high-toasty flavor of 

 the India. 



In Blending teas scoops or guessing should not be 

 relied on, but scales and weights always used in measuring. 

 If it is worth the time and trouble to test a number of 

 teas so that the most suitable may be selected, it certainly 

 must be worth a little more of each to weigh and arrange 



