Hyson—Known to the Chinese as He-tsien, “Flourishing spring,” from being gathered in the full spring-time is a large, loosely-curled leaf, prepared from the older leaves of the respective pickings which cannot from their size and lack of succulence be either rolled or curled. They bear the same relation to Young Hysons that Imperials do to Gunpowder, and preserving the same characteristics in a relatively minor degree.
Hyson-Pekoe—Called by the Chinese “Loung-tsien”, literally “Tea-of-the-wells-of-the-Dragon,” a term used to describe an exceedingly rare, peculiar and expensive variety of green tea, which, owing to its extreme tenderness and delicacy and very light firing is never exported. It has a small, evenly-curled leaf, rich, natural green in color, with whitish, downy or silvery ends. The infusion is of a pale or light-golden yellow tinge, clear and sparkling as champagne in the cups and possessing what the connoisseur would term a simply exquisite aroma or “bouquet.”
Hyson-Skin—Termed by the Chinese Twankay or “Refuse tea,” is composed of the largest and oldest leaves, screenings or “Fannings” of the foregoing varieties, that cannot, owing to their coarse or broken condition, be rolled or curled. It is large, loose and flat in appearance, varying in color, liquor and flavor according to the grade from which it is separated in screening. Many of them, however, draw and drink exceedingly well, making very useful teas for blending purposes.
China Black Teas
comprise Oolongs, Congous, Souchongs and Scented teas, and are principally produced in the south-eastern provinces of Fo-kien and Kiang-nan.
Oolong Teas.
The term Oolong is derived from the Chinese word Ou-loung, signifying “Green dragon,” and is applied to a variety of tea having a small greenish-yellow leaf permeating through it. They are divided into six different kinds—Amoys, Foochows, Formosas, Ankois, Saryune, Padrae and Pekoe-Oolong teas, possessing as many distinct flavors and characters caused by the variations in soil, climate and mode of preparation.
Amoy Oolongs—Are divided into Kokews, Mohea and Ningyong from the localities where grown, and differ much in size, style and character.
Kokew—Is a large, dark, coarse-leaf tea, rough and unsightly in the hand, but pungent and “grippy” in the cup. The poorer grades possess a wild or “herby” flavor—a quality, strange to say, appreciated by some few tea-drinkers, but strongly objected to by the majority of consumers.
Mohea—Is a large, light and somewhat “chaffy” leaf tea, light-colored and light-bodied in the cup, but withal smooth and pleasant in flavor. But, although lacking in strength, it is a serviceable tea for blending purposes, particularly in combination with a heavy Congou or Assam, in the proportion of one of the latter to four parts Mohea, being too thin when used alone.