| Parts. | Varieties. | Price. |
| 1 | Oopack Congou | @ |
| 1 | Ceylon Congou | @ |
| 1 | Assam Pekoe-Souchong | @ |
| 1 | China Scented Caper | @ |
| Average cost | |
In this blend the Oopack must not be thin, “woody” or old, while the Caper should be selected more for its high scent and strength rather than its style. The Ceylon Congou heavy in draw and the Pekoe-Souchong strong and pungent.
No. 3.
| Parts. | Varieties. | Price. |
| 1 | Ceylon Congou | @ |
| 1 | Ning-chow Congou | @ |
| 1 | Broken-leaf Assam | @ |
| 1 | Darjeeling Souchong | @ |
| Average cost | |
The Ceylon Congou should be heavy and strong, the Ning-chow round and full, the Assam pungent and the Darjeeling possess as much character as possible at the price.
No. 4.
| Parts. | Varieties. | Price. |
| 1 | Chingwo Congou | @ |
| 1 | Ceylon Souchong | @ |
| 1 | Darjeeling Pekoe-Souchong | @ |
| 1 | Assam Orange Pekoe | @ |
| Average cost | |
The Chingwo must be first crop if obtainable, and the Ceylon thin, while the Indias should be rich, ripe and free from all coarseness.
No. 5
| Parts. | Varieties. | Price. |
| 1 | Oonfa Congou | @ |
| 1 | Kaisow Congou | @ |
| 1 | Darjeeling Pekoe | @ |
| 1 | Assam Souchong | @ |
| 1 | Ceylon Golden-Pekoe | @ |
| Average cost | |