500 



ORIENTAL COMMERCE. 



[China. 



and havt? acquired toughness enough to keep them from breaking, to force 

 out of them a raw or harsh smell. 



The trade in London make three sorts of Congou teas, viz. Congou, 

 Campoi Congou, and Ankay Congou. The following are directions for 

 chusing them :— 



Coxgou is a superior kind of Bohea, larger leaf, and less dusty. It 

 should be chosen of a fresh smell, the taste less strong than that of Bohea, 

 to feel crisp, and be easily crumbled : those Congous which run broken and 

 dirty, of a heated smell, and faint unpleasant taste, should be rejected. This 

 tea does not yield so high a colour on infusion as Bohea; the leaves are some- 

 times of a greyish hue, and often black. 



Campoi Congou is a superior kind of Congou, from which it varies 

 very little in appearance, taste, or smell, except that it is fresher and of a 

 cleaner flavour, more resembling Souchong. 



An kay Congou, so called from the country that produces it, about 

 twenty-four days* journey from Canton, is the tea-tree from the Bohea 

 country propagated at Ankay. When gathered, the leaves are put into flat 

 baskets to dry, like the Bohea ; they are then tatched, and afterwards rubbed 

 with hands and feet to roll them, then put in the sun to dry. If this tea is 

 intended for Europeans, it is packed in large baskets, and those are heated 

 by a charcoal fire in a hot-house, as it is often practised in Canton. The 

 worst sort of Ankay is not tatched, but Ankay Congou, as it is called, is 

 cured with care ; this sort is generally packed in small chests ; there is also 

 Ankay Pekoe, but the smeU of all these teas is much inferior to those of the 

 Bofiea country ; however, Ankay Congou of the first sort is generally dearer 

 at Canton than Bohea. This tea is often mixed with the leaves of other 

 trees, but there are only two or three trees whose leaves will answer the 

 purpose ; and they may be known when opened by hot water, as they are 

 not indented as tea leaves are ; otherwise, from the resemblance, it is difficult 

 to distinguish them. 



This tea is sometimes taken by the commanders and officers in exchange 

 for such part of their investments as cannot be disposed of by a direct sale, 

 and has at Canton a very high flavour ; but it flies off in the course of the 

 voyage. The leaf is small and wiry, of a burnt smell. Not being much 

 esteemed in London, it should be rejected if it possibly can, and any other 

 tea taken instead of it. 



The following are a few of the numerous chops of Congou teas brought 

 to the Canton market, with the number of chests usually contained in a 

 chop, and a description of their quality, according to the technical terms 

 of the trade. 



