Tea-Blending as a Fine Art

by Joseph M. Walsh

a—Pekoe. b—Souchong. c—Congou. d—Souchong-Congou.

(Java Tea Plant.)

JAVA TEAS.

Are known to commerce as Preangers, Krawangs, Cheribons, Bagelens and Banjœmas Teas, and are classified as Pekoes, Congous, Oolongs and Souchongs, after the manner of India and Ceylon Teas. The leaves of the different kinds are sorted during the picking, and graded according to size, the smallest being converted into Pekoe, the medium into Souchong, and the largest into Oolongs and Congous.

Java Teas in general are particularly small in leaf, dull-black in color, but rather handsome in general appearance, and approximating more to the India variety in style, color and character, but do not keep as well, becoming rank and sour when allowed to lay too long. The liquor of Java Teas is also deficient in strength, body and flavor, being almost totally devoid of any distinctive aroma or pronounced fragrance, defects attributable mainly to their faulty and imperfect methods of curing and preparing, as well as to the fact that the leaves are picked from the plants all the year round, and allowed no time for rest or recuperation, and making very indifferent Teas for blending or using alone.

The last three varieties are generally converted in Congous and Souchongs, ranking with and approximating to Java Teas in style, color and character.

African Teas—Are large, black and coarse in leaf and liquor, being very bitter and astringent in flavor. They make poor Teas for blending purposes.

Fiji Teas—Like African are coarse in leaf, blackish in liquor and almost rank in flavor.

Singapore Tea—Is also a very inferior grade for blending, being too pronounced in character for the purpose.