Tea-Blending as a Fine Art

by Joseph M. Walsh

(Japan Tea Plant.)

JAPAN TEAS.

In color, flavor and character, Japan Teas are totally distinct from any and all other varieties of Tea known to commerce. They are divided into Panfired, Sundried and Basketfired Teas and Nibs, but are frequently converted into Oolongs, Pekoes, Congous, Imperials, Gunpowder and Young Hyson makes.

(Curing Tea.)

Panfired Japan—Is a medium-sized green-leaf Tea, well-curled and presenting an unbroken appearance. It yields a bright clear liquor which remains unchanged in color until quite cold, and possesses a flavor delicate but fragrant in odor. The medium grades, however, are rougher in make, darker in liquor and duller in flavor, while the commoner ones are coarse and unsightly in style, varying in color and somewhat “brassy” or metallic in flavor.

Sundried Japan—Derive their trade-name from being dried in the sun before firing, in order to fix their color more permanently. The leaf is of an olive-green color, small and compactly curled, and the liquor what is known as “toasty” in flavor owing to their thorough fermentation before firing. The lower grade range from a yellowish to a dull-green in color, indifferently made and often “fishy” in taste from the use of fish manure in cultivating.

Basketfired Japan—Is so called from being cured in baskets over a slow fire. The finer grades are long, dark and exceedingly well twisted or curled, clear and bright in the infusion and mellow or “mealy” in flavor, the latter quality making them a very valuable sort for blending with Oolong in the proportions of one part to four of Oolong, or almost any variety into which they are introduced.