INDIA AND CHINA TEA BLENDS.
In the appended combinations only from three to four component parts are given for each blend, as the dealer should not attempt to mix more of these sorts until he has become thoroughly acquainted with their peculiarities or educated his trade up to their use:—
No. 1.
Intended for a very low-priced tea.
| Parts. | Varieties. | Price. |
| 2 | Common Moning Congou | @ .15 |
| 2 | Common Kaisow Congou | @ .15 |
| 2 | Broken-leaf Assam | @ .15 |
| Average cost | .15 | |
This is a good combination where the water is hard, as it is in many sections of the country, the sweetness of the Moning and briskness of the Kaisow being unequalled for all low-priced blends.
No. 2
Is another excellent combination, answering the same purpose:—
| Parts. | Varieties. | Price. |
| 1 | Saryune Congou | @ |
| 1 | Paklin Congou | @ |
| 3 | Assam Congou | @ |
| Average cost | ||
Strength not appearance should be the test of the Teas forming this blend, and if Assam Souchong is cheaper it may be used to better advantage.
No. 3
Is composed of
| Parts. | Varieties. | Price. |
| 1 | Suey-kut Congou | @ |
| 1 | Lapsing Souchong | @ |
| 3 | Rough Pungent Assam | @ |
| Average cost | ||
A fine Kintuck or Kiukiang Congou may be used with equal advantage in this blend if the Suey-kut is difficult to obtain.
No. 4.
| Parts. | Varieties. | Price. |
| 1 | Paklin Congou | @ |
| 2 | Ning-chow Congou | @ |
| 2 | Darjeeling Souchong | @ |
| Average cost | ||
The chief feature of this combination is its delicacy of flavor, the Paklin imparting a deep rich color to the liquor, the Ning-chow enriching the flavor, and the Darjeeling adding weight and strength to the entire blend.
No. 5
Makes a very good medium-priced Tea, one nearly always sure of appreciation among a foreign population:—
| Parts. | Varieties. | Price. |
| 1 | Fruity Moning Congou | @ |
| 1 | Souchong-flavored Kaisow | @ |
| 3 | Pungent Cachar Souchong | @ |
| Average cost | ||
The latter must be strong and grippy in order to give strength and fullness to the other component parts of this combination.
In the blending of India Teas alone the best results are obtained from a combination of equal parts of the Assam, Cachar and Darjeeling sorts, a good plan being to mix three to five of these Teas together. A leading and popular blend is composed of a strong, thick Assam, a brisk and pungent Cachar, with a ripe, juicy Deradoon and a fine flavored Darjeeling or soft character Kangra to impart a distinctive feature to the combination.