ENGLISH TEA BLENDS.
Blended Teas are the rule in England, where the skillful mixing of Teas has become a science; very little, if any, Tea being sold to consumers in its original state, every dealer, both wholesale and retail, being noted for or identified with some unique or particularly flavored blend of Tea. The majority of these combinations, although markedly distinct and differing widely in flavor and almost opposite in character, are skillfully combined, the greatest care being taken that no Tea is introduced into a blend that may act detrimentally upon the others forming the combination, which proves that no matter how great the divergence in the Teas whenever knowledge and judgment is brought to bear on the subject success is sure to follow. And, again, that, although most of the combinations are exceedingly popular, there is still ample room for the introduction of new ones as well as for improvement on those in use at present. But the knowledge and skill displayed by English Tea dealers in this particular branch of their business is only attained by frequent tests and experiments, that is, by generally mixing together from three to five samples of Tea differing in variety, grade and character, and alternately changing and substituting the qualities and quantities until they eventually succeed in producing a Tea at a more moderate price, identified with themselves, and more satisfactory to their customers, in addition to differing in every respect from the Teas offered by their competitors.
No. 1.
| Parts. | Varieties. | Price. |
| 1 | Fruity Moning Congou | @ |
| 1 | Fine Ceylon Congou | @ |
| 1 | Fine Assam Congou | @ |
| 1 | Fine Scented Caper | @ |
| Average cost | ||
The Moning should be thick and heavy in liquor and also the Ceylon, while the Caper must be highly scented.
No. 2.
| Parts. | Varieties. | Price. |
| 1 | Oopack Congou | @ |
| 1 | Ceylon Congou | @ |
| 1 | Assam Pekoe-Souchong | @ |
| 1 | China Scented Caper | @ |
| Average cost | ||
In this blend the Oopack must not be thin, “woody” or old, while the Caper should be selected more for its high scent and strength rather than its style. The Ceylon Congou heavy in draw and the Pekoe-Souchong strong and pungent.
No. 3.
| Parts. | Varieties. | Price. |
| 1 | Ceylon Congou | @ |
| 1 | Ning-chow Congou | @ |
| 1 | Broken-leaf Assam | @ |
| 1 | Darjeeling Souchong | @ |
| Average cost | ||
The Ceylon Congou should be heavy and strong, the Ning-chow round and full, the Assam pungent and the Darjeeling possess as much character as possible at the price.
No. 4.
| Parts. | Varieties. | Price. |
| 1 | Chingwo Congou | @ |
| 1 | Ceylon Souchong | @ |
| 1 | Darjeeling Pekoe-Souchong | @ |
| 1 | Assam Orange Pekoe | @ |
| Average cost | ||
The Chingwo must be first crop if obtainable, and the Ceylon thin, while the Indias should be rich, ripe and free from all coarseness.
No. 5
| Parts. | Varieties. | Price. |
| 1 | Oonfa Congou | @ |
| 1 | Kaisow Congou | @ |
| 1 | Darjeeling Pekoe | @ |
| 1 | Assam Souchong | @ |
| 1 | Ceylon Golden-Pekoe | @ |
| Average cost | ||
In this combination the Congous must be full and rich, and if a little “tarry” in flavor the better, but must not be old or sour.
No. 6.
| Parts. | Varieties. | Price. |
| 1 | Kintuck Congou | @ |
| 1 | Ceylon Congou | @ |
| 1 | China Flowery Pekoe | @ |
| 1 | Assam Orange Pekoe | @ |
| 1 | Darjeeling Pekoe-Souchong | @ |
| Average cost | ||
Both the Congous must be first crop or of good grade, the China Pekoe highly scented and the India Pekoes thick in liquor and pungent in flavor.
No. 7.
| Parts. | Varieties. | Price. |
| 1 | Oonfa Congou | @ |
| 1 | Chingwo Congou | @ |
| 1 | Foochow Oolong | @ |
| 1 | Assam Pekoe-Souchong | @ |
| 1 | China Scented Caper | @ |
| Average cost | ||
All tarriness and sourness must be avoided in the Congous, the Foochow heavy-bodied and the Caper full-scented, while the India must be of high grade and strength.
No. 8.
| Parts. | Varieties. | Price. |
| 1 | Kaisow Congou | @ |
| 1 | Moning Congou | @ |
| 1 | China Orange Pekoe | @ |
| 1 | Assam Orange Pekoe | @ |
| 1 | Darjeeling Orange Pekoe | @ |
| Average cost | ||
The Moning must be light and fragrant, the Kaisow, Souchong-flavored, the Assam full and rich, the Darjeeling fairly pungent and of good quality, while the China Pekoe should be very high scented.
No. 9.
| Parts. | Varieties. | Price. |
| 1 | Kaisow Congou | @ |
| 1 | Ning-chow Congou | @ |
| 1 | Lapsing Souchong | @ |
| 1 | Ceylon Orange Pekoe | @ |
| 1 | Assam Orange Pekoe | @ |
| Average cost | ||
In this combination the Congous should be fairly thick and fruity, the Souchong heavy and a little “tarry,” the Ceylon smooth and the India pungent in liquor.
No. 10.
| Parts. | Varieties. | Price. |
| 1 | Ning-chow Congou | @ |
| 1 | Chingwo Congou | @ |
| 2 | Darjeeling Pekoe | @ |
| 6 | Broken-leaf Assam | @ |
| or | ||
| 6 | Broken-leaf Ceylon | @ |
| Average cost | ||
Many of the Tea-blends in use in England, although differing widely in liquor and flavor, are most skillfully combined, the greatest caution being taken that no Tea is introduced in them that may in any way act detrimentally upon any of the other Teas forming the blend. As stated above, the majority of these English blends are markedly distinct in cup-qualities, in fact, almost diametrically opposite, the chief feature of one being a rich, ripe Tea, that of another being an even-leafed, delicate-flavored Tea, while the foundation of the third is composed of a plain grade, to which is added a rough, coarse or broken Tea, in order to increase its body or give point to the combination, a small quantity of some good, sweet, low-priced kind being frequently introduced to reduce the cost. Again, after the English Tea dealer has once succeeded in producing a popular flavored Tea, he is most careful to keep the component parts of the blend as uniform as possible, and never permits even his employees to know of what Teas his combination is formed. He thus becomes celebrated for keeping a flavor and character of Tea that cannot be procured elsewhere at any price, and when once his customers becomes educated to that especial flavor they are sure to return again and again for it.