SCENTED TEA BLENDS.
Among English and Scotch Tea consumers Scented Teas are used very largely in nearly all combinations, and more especially in those of the lower-priced blends; but where this is done it is always best to use only Moning Congous for the foundation Tea of the blend, as Scented Teas combine far better with Monings than with Kaisows. One of the most common errors in Tea blending, however, is that a certain large portion of Scented Teas, when combined with any other variety—no matter how flat, rough or astringent the latter may be—will make a blend not only palatable but pleasing. This is an illusion, as Scented Teas of themselves cannot master or overpower commonness or supply lack of strength to any Tea or Teas which does not already possess it. But while it is admitted that a small quantity may improve any blend, if too freely or injudiciously used it will make the combination thin, and, in addition, unless the Scented Tea has been well selected, the blend will probably taste heavy in the cup. When Scented Caper is used too freely in a blend special care must be taken to obtain a very heavy-bodied Tea for the foundation, it being best to add thick-liquoring Indias, as otherwise a too plentiful use of Caper will make the infusion thin and bitter.
No. 1.
For use only in Scented Tea districts or among Irish, English and Scotch Tea consumers.
| Parts. | Varieties. | Price. |
| 1 | Moning Congou | @ |
| 1 | Assam Souchong | @ |
| 1 | Scented Caper | @ |
| Average cost | ||
Should this combination be too light in draw, two pounds or parts of the Congou may be used or the Assam increased half a pound or part.
No. 2.
| Parts. | Varieties. | Price. |
| ¼ | Scented Flowery Pekoe | @ |
| 1 | Assam Pekoe-Souchong | @ |
| 4 | Saryune Congou | @ |
| Average cost | ||
In this combination the Assam must be strong and pungent and the Congou selected for its sweetness and briskness, and both free from coarseness and should be neither thin or sour.
No. 3.
| Parts. | Varieties. | Price. |
| ¼ | Scented Orange Pekoe | @ |
| 1 | Padrae Souchong | @ |
| 2 | Assam Souchong | @ |
| 2 | Moning Souchong | @ |
| Average cost | ||
This combination is of great strength and intended only for those who prefer a heavy dark-liquored Tea, as it is much too strong to please the average taste.
No. 4.
The following combinations are very popular among English Tea consumers in this country, and will be found to suit the average taste for scented Tea-blends.
| Parts. | Varieties. | Price. |
| 1 | Formosa Oolong | @ |
| 1 | Orange Pekoe | @ |
| 2 | Assam Pekoe | @ |
| 2 | China Souchong | @ |
| 4 | Kaisow Congou | @ |
| 6 | Moning Congou | @ |
| Average cost | ||
The base or foundation of this blend, as will be noticed, is composed of Moning Congou, the Souchong enriching it, and the Kaisow being added to give it the requisite flavor, the Pekoe imparting aroma, and the Oolong smoothness, while the Assam adds body, sharpness and pungency to the whole.
No. 5.
Another very similar scented Tea-blend that may be prepared cheaper, but which will not prove quite as satisfactory, is composed as follows:—
| Parts. | Varieties. | Price. |
| 1 | Foochow Oolong | @ |
| 1 | Orange Pekoe | @ |
| 1 | Scented Caper | @ |
| 2 | Assam Congou | @ |
| 2 | China Souchong | @ |
| 6 | Kaisow Congou | @ |
| 6 | Moning Congou | @ |
| Average cost | ||
The Moning Congou forming the base of this combination not possessing the strength and flavor of these used in the first, an extra quantity of Assam is required to tone them up. The equal proportion of Kaisow imparting a richer flavor as well as toning down the high toast of the Assam used in it, the Pekoe giving an aroma or “bouquet” to the entire blend.