Moyune—Is the most valuable intrinsically and commercially, being far superior to all the others in make, color, draw and drink. The leaf is firmly rolled, natural green in color and extremely uniform in appearance, while the liquor is clear, brisk and pungent in flavor, forming a splendid variety for blending with any tea.
Hychows—Are much inferior to the former in leaf and liquor, the infusion, although darker in color, is lighter in body and devoid of any pronounced flavor.
Fychows—Are generally bold and rough in leaf, dull-green in color, dark and heavy in liquor and astringent in flavor, being in the whole a very undesirable sort for any purpose.
Tienkes—While long and coarse in make are yet pleasing to the eye, being chiefly sold in style as they will not stand the cup test, the infusion being dark, thick, bitter and frequently smoky in flavor owing to high firing.
Tayshings—Like Tienkes look well in the hand, being fairly well-made and stylish-looking, but are of a leaden-blue color, the result of the facing or coloring matter used to enhance their appearance, while the liquor is dark and muddy and the flavor earthy to the taste.
Pingsueys—Are termed by the Chinese Bastard Tea, being principally prepared from the leaves of some shrub remotely resembling those of the Tea plant. While the leaf is very stylish and firmly made it is of heavy blue color and greasy in appearance owing to the gypsum used in their preparation and are entirely unfit for human use.
What are known as “Canton” and “Country” Green Teas are also spurious Teas, the former being manufactured from spent or exhausted Tea leaves, that is Tea once used, dried, refired and colored with gypsum or Prussian blue. The latter being prepared from the leaves of wild or uncultivated Tea plants.
(Picking Tea in China.)