Pekoe-Oolongs—Are what is known to trade as a “Made tea,” that is, prepared from leaves which, from their nature or quality, cannot be converted into an Oolong or Green tea, or from leaves spoiled by imperfect fermentation, smoke or fire in curing, flavored or scented with Pekoe in order to disguise or conceal their defects. The dried leaf is generally long, flat and very black, being over-fired, while the liquor is dark-wine color, sharp, pungent, but burnt to the taste, and approaching to that of Tienke green in flavor.
Saryune—Is a bold, dark-leaved variety, rather loosely made and curled. The liquor is heavy, dark, rich and pungent, brisk, but somewhat burnt in flavor, the result of too high firing. The infused leaf is medium in size, regular in form, dark-brown in color, with darker edges, approximating to that of a Congou leaf in color and style.
CONGOU, SOUCHONG AND SCENTED TEAS,
known to trade in this country as “English Breakfast teas,” from having at one time formed the staple shipment to that country, are produced in the province of Kiang-see, and are a distinct variety, differing in color, liquor and flavor from the Oolong sorts. They are cultivated chiefly on the Bou-iu (Bohea) mountains, in the district of Woo-e-shan, which, though very sterile in some parts, are literally covered with tea plantations. More of these varieties are produced than of all others combined, the product of the Pa-ta-shan range being classed among the finest grown.
CONGOU TEAS.
The term Congou is a corruption of the Chinese term Kowng-foo, meaning “laborious” or “assiduous sort,” more time and labor being expended on their manipulation than on the other varieties, and are commercially divided into Kaisows or “Red-leaf” and Monings or “Black-leaf Congou teas.”
KAISOW
OR
RED-LEAF CONGOUS
include Chingwos, Seumoo, Suey-kut, Sin-chune, Saryune, Cheong-soo, Cheong-lok, Cheong-syke, So-how, Yung-how, Wang-hung and Yung-tong Congou teas.
Chingwos—Are the finest of all the red-leaf sorts, particularly when the crop is good; the dry leaf is well curled or twisted, keeping well up to a certain point and improving as it matures. The lower grades, however, deteriorate very rapidly, and in proportion to the openness or looseness of the leaf on arrival. Its special feature is its delicate and, to a degree, fragrant flavor which it imparts to other teas in combination, provided the other teas are not too strong and coarse. The liquor is not, as a rule, very dark, but reddish in hue, and possessing a round, mellow flavor, for which it is more esteemed than for its body or color in the cup.
Seumoo—Is a long, bold, somewhat rough-leaved tea, dark-red in color and “coarse” in flavor. The finer grades are, however, fairly thick and strong in liquor, many of them although round and full are frequently dull and flavorless, but combining well with strong Assams. Seumoos make an excellent base when combined with the latter, the pungency of the Assam imparting the briskness and body which it lacks when used alone.