292 SACCHARINE FERMENTATION PRODUCED 



the Hong Moey Pekoe, we readily perceive that the 

 characteristic appearance of the Pekoe is marked 

 by the blackness of the leaf, and that peculiar 

 smell and flavour, which is familiarly known to 

 belong to that description of tea. On the other 

 hand, the Hong Moey Pekoe is distinguished by the 

 redness of its leaf, and its compound flavour: if 

 tasted against Pekoe tea, it is found to have little 

 or no flavour of Pekoe, but approximates more to 

 the flavour of Souchong. If tasted against Sou- 

 chong, however, the Pekoe flavour may then be 

 traced. Now this peculiarity in this tea cannot be 

 ascribed to the more expanded growth of the leaf ; 

 because the Pekoe-kio consists of leaves perfectly 

 developed in form though of young growth ; yet it 

 does not possess the Hong Moey flavour. The 

 word kio means foot : the literal meaning, therefore, 

 of Pekoe-kio is, tea made of the expanded leaf found 

 at the foot of the Pekoe leaf or convoluted leaf- 

 bud. Moreover, as this difference may be produced 

 from the same parcel of leaves, it obviously can 

 only arise from a lengthened process of withering 

 in the case of the Hong Moey teas. 



Now if we class all black teas under these two 

 denominations, conspicuous for the difference of 

 colour in the leaf, they would range in the following 

 order; — 



