INDIA TEAS.
Principally comprise Assams, Cachars, Darjeelings, Dooars, Deradoons, Kumaons and Chittagongs, ranking in quality in the order named, and are converted into Pekoes, Souchongs, Congous and Pekoe-Souchongs resembling most the Congou sorts of China in make, style, color and general appearance, but many of them being produced from a combination of the China and India Tea plants are hybrid in character, differing widely from their originals. In make and style they are in general longer and narrower in leaf, better curled and more shapely in form than the corresponding Chinese varieties, but contain a much greater excess of tannin which accounts for their superior strength or rather rankness in the infused state.
(India Tea Plantation.)
Assams—Are greyish-black in color, the dried leaf of the finer grades being pekoe-tipped and flavored. The liquor is unusually strong and pungent in addition to being thick and heavy in the cup, but are very useful for forming the base or foundation of all blends among Irish, English or Scotch Tea consumers.
Cachars—Are blacker in color, but not as well made or handsome in appearance. The infusion, however, is softer and mellower, being occasionally what is known as “fruity” in flavor.
Darjeeling—Is a hybrid variety, produced from a cross between the China and India Tea plants and partakes somewhat of the characteristics of both. But, while blacker in leaf, it is not on an average as finely made, and while round and full in body is not as pungent or flavory in the infusion.
Dooars—Approximate more to Cachars in style, color and general appearance, and are strong, rough and coarse in liquor, but pungent and pleasing in flavor, being a serviceable Tea for blending, as it imparts tone and character to any combination in it which it may be used.
Deradoon—Is a high-fired Tea, loosely made and deteriorating rapidly, becoming sour or rancid on exposure to the atmosphere in a very short time. The liquor is frequently “earthy” in taste and somewhat analogous to that of Ankoi Oolong, for which reasons they are not much sought after.
Kumaon—Is generally converted into Gunpowder, Imperial and Hyson Teas, all being prepared from the same leaf, the chief and only difference lying in their make and color, as they still retain all their Indian characteristics of liquor and flavor.
Chittagong—Is thick, heavy and strong in the cup, and what is termed “nutty” in flavor and are considered good, useful Teas for blending purposes from their great strength and positive character.
India Teas in general possess a sharp acid taste not to be found in any of the foregoing varieties, and a distinct but peculiar flavor, rarely liked by American Tea consumers, except when largely tempered with the softer and more mellow liquored Teas of China. In order to neutralize or offset this disagreeable peculiarity, it is at all times necessary to use only the best of the India grades in blending. Another very disagreeable feature of India Teas is that of the formation of an oily or gummy film which settles on top of the liquor after infusion. The loss of flavor and rapid decay in exposure is also greater in India Teas than in most other varieties. The grades most easily affected in this manner being the two highly-fired, light-liquored and open-leaf makes.
(Ceylon Tea Plantation.)