One of the principal objects to keep in view in forming a Tea-blend is that it will come out well in the water in which it is to be infused; that it shall possess a flavor that will please the taste of a majority of the customers and at the same time be of such a distinctive character as to make the combination your own particular specialty. But it must be borne in mind that Teas draw quite differently in hard and soft water, and the dealer’s object should be to offer only the best possible Tea for the money expended. He should also avoid those kinds which are unsuitable to the water of his locality.
Soft water has a great advantage over hard in the testing and preparation of Tea for use, so that many parts of the country possess an advantage over others in the use of Tea, as wherever the water is soft and pure far better results are obtained from an infusion of a given quantity of leaves than can be produced from the hard water of other sections. This difference arises from the now well-established fact that soft water dissolves a greater percentage of the theine—the active principle of Tea—than hard water, thus causing its properties to become more apparent, the coarseness as well as fineness being brought out to a greater extent by the action of the soft water in all cases, and consequently the too highly-fired and brisk-burnt Teas so much in favor in some sections of the country for low-priced blends are not liked at all in the sections where soft water alone is to be had. For this reason, also, Teas of the Congou and Souchong order are most appreciated where the water is soft, as the natural delicacy of their flavor is best extracted by soft water and in even greater proportions than is the flavor of the other varieties known to trade.
In testing Teas by infusion or drawing for blending, four important facts must be borne in mind by the dealer: (1.) The water used for drawing them should be as soft and pure as can be obtained or filtered before using. (2.) It must be boiled as rapidly as possible and used only at the boiling point, and (3.) It must be boiling, but must not overboil, for should it be allowed to overboil for even a few minutes it will not extract the full strength and aroma from the leaves. All Tea experts are most particular on these points, so much so that they have the kettle watched in order that the water may be poured on the Tea the moment it boils, and if any water remains in the kettle it is immediately poured away, as the effect of using water that has been boiled a second time is the same as that of water that has been permitted to overboil. Should the buyer, from neglect or indifference, use water that has not been boiled, the leaves in the cup will float on top and not sink to the bottom as in the case of boiling water, and should the water be overboiled or boiled a second time it will be readily detected by its appearance in the cup, the infusion being thin and insipid and of a peculiar, sickly color. (4.) The infusion should be allowed to draw from four to six minutes, according to the variety of Tea under treatment, that is, China and Japan Teas, five to six minutes, while India, Ceylon and Java Teas require only three to four minutes, owing to the great excess of tannin which they contain. But all the properties of the Tea that can be dissolved in the cup is fully extracted in from three to four minutes, five to six minutes being generally sufficient for all Teas, as the infusion is then at its best, but from that time on the Tea gradually loses its aroma and flavor until, if allowed to stand for half an hour, it becomes dull and insipid. Another important point must here be noted by the dealer, it is that a good Tea becomes better as it cools, while a poor Tea becomes poorer under the same conditions.
The leaves of a choice, pure Tea will be found, after infusion, to be of a medium and uniform size, perfectly formed and unbroken and of a bright-green or dark-brown, according to the kind of Tea tested, that is, Oolongs, Green and Japan Teas will be greenish, while Congous, Souchongs, India, Ceylon and Java Teas will be dark-brown in color. All Teas of the Oolong varieties are subject to the same rules in judging them, and the same rules that govern in testing Green Teas will also apply to Japans. While the selection of Indias, Ceylons and Teas of the China-Congou sorts are also governed by similar rules in testing and selecting.
Still another important point for the dealer to keep in mind is the necessity of securing Teas that will draw well in the water of his district. To aid in this selection the following kinds are suggested:—