Silver Pekoe—Is a long, whitish, downey-leaf Tea, almost “satiny” in texture, with silvery tips at the ends. The liquor is dark, reddish in color, but bright and sparkling in the cup, delicate and fragrant in flavor for this variety but very much overrated in value.
Golden Pekoe—Is a much smaller leaf Tea, darker in color and somewhat silky in texture and liberally sprinkled with rich, yellow or orange tips while the inferior grades are much darker and heavier in body, but fresh, fragrant and greatly appreciated by consumers who prefer this variety.
Pekoe-Souchong—Is chiefly composed of the Pekoe leaves that are devoid of tips and Souchong containing some tipped leaves, but as a general rule it is an unassorted Tea prepared from the larger and coarser leaves that will not pass through the sieves. It is medium in size and choppy in leaf, but ripe and rich in liquor, fairly brisk and malty in flavor.
CEYLON CONGOUS AND SOUCHONGS.
Closely resemble the corresponding India kinds in make, color, liquor and flavor, and make excellent Teas for combining in blending but like the India sorts will not keep as long or as well as the China or Japan kinds, becoming sour and rancid in a few months, defects attributed to the rapid artificial methods of curing practiced in these countries.
(Ceylon Tea Factory.)
Broken Leaf—India and Ceylon Broken-leaf Teas are composed of the old, broken and mutilated leaves of the other sorts which are separated in sifting, and bear the same relation to these varieties that Twankay does to China Green Teas and Nibs to the Japan sorts. They vary in color from brown to black, their strength being seldom great, though the flavor of the finer grades is in general good, drawing and drinking in proportion to the grades from which they are separated, while that of the commoner kinds is poor, thin and coarse in liquor and flavor.
