No. 4.
| Parts. | Varieties. | Price. |
| 1 | Paklin Congou | @ |
| 2 | Ning-chow Congou | @ |
| 2 | Darjeeling Souchong | @ |
| Average cost | ||
The chief feature of this combination is its delicacy of flavor, the Paklin imparting a deep rich color to the liquor, the Ning-chow enriching the flavor, and the Darjeeling adding weight and strength to the entire blend.
No. 5
Makes a very good medium-priced Tea, one nearly always sure of appreciation among a foreign population:—
| Parts. | Varieties. | Price. |
| 1 | Fruity Moning Congou | @ |
| 1 | Souchong-flavored Kaisow | @ |
| 3 | Pungent Cachar Souchong | @ |
| Average cost | ||
The latter must be strong and grippy in order to give strength and fullness to the other component parts of this combination.
In the blending of India Teas alone the best results are obtained from a combination of equal parts of the Assam, Cachar and Darjeeling sorts, a good plan being to mix three to five of these Teas together. A leading and popular blend is composed of a strong, thick Assam, a brisk and pungent Cachar, with a ripe, juicy Deradoon and a fine flavored Darjeeling or soft character Kangra to impart a distinctive feature to the combination.