In this combination the Congous must be full and rich, and if a little “tarry” in flavor the better, but must not be old or sour.
No. 6.
| Parts. | Varieties. | Price. |
| 1 | Kintuck Congou | @ |
| 1 | Ceylon Congou | @ |
| 1 | China Flowery Pekoe | @ |
| 1 | Assam Orange Pekoe | @ |
| 1 | Darjeeling Pekoe-Souchong | @ |
| Average cost | ||
Both the Congous must be first crop or of good grade, the China Pekoe highly scented and the India Pekoes thick in liquor and pungent in flavor.
No. 7.
| Parts. | Varieties. | Price. |
| 1 | Oonfa Congou | @ |
| 1 | Chingwo Congou | @ |
| 1 | Foochow Oolong | @ |
| 1 | Assam Pekoe-Souchong | @ |
| 1 | China Scented Caper | @ |
| Average cost | ||
All tarriness and sourness must be avoided in the Congous, the Foochow heavy-bodied and the Caper full-scented, while the India must be of high grade and strength.
No. 8.
| Parts. | Varieties. | Price. |
| 1 | Kaisow Congou | @ |
| 1 | Moning Congou | @ |
| 1 | China Orange Pekoe | @ |
| 1 | Assam Orange Pekoe | @ |
| 1 | Darjeeling Orange Pekoe | @ |
| Average cost | ||