BY PROCESS OF WITHERING . 



9C 



93 



Black-leaf teas. 



Pekoe, with its different degrees 



of flower. 

 Congou Pekoe-kio. 



blackish leaf Pekoe 



kind. 



blackish leaf, strong. 



blackish leaf. 

 Assam tea. 



The above are more con- 

 spicuous for their strength 

 than delicacy of flavour : and 

 with the exception of the 

 Assam tea, partake more or 

 less of the Pekoe flavour. 



Red-leaf teas. 



Hong Moey Pekoe. 



Pao Chong. 



Souchong. 



Sonchy (Bohea and Ankoy). 



Some Campoi teas. 



Congou or but mid. tea, Sou- 

 chong flavour. 



Many Ankoy teas : as — 



Ning Yong. 



Orange Pekoe. 



Shang Heong. 



Java tea. 



Kamaon tea in India. 



The above are distinguished 



for their delicacy of flavour ; 



but are deficient in strength, 



and are all more or less of 



Souchong flavour. 



Thus it can hardly be doubted that the manipu- 

 lation of the leaves previously to roasting, or the 

 process of "withering" (To Ching), exercises a 

 very important influence on the quality and flavour 

 of black tea. Nor does there appear any reason to 

 doubt the testimony of the Chinese, that the 

 management of the leaves of black tea previously 

 to roasting is the most difficult part of the whole 

 manipulation. And this leads me to suggest, 

 whether the Java teas (at least the first importa- 

 tions) may not have been withered too much, and 

 the Assam too little. A vast improvement has 



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