Suey-kut—Is a brisk but mostly burnt variety, being as a rule, too highly fired. The dry leaf of the first pickings is evenly twisted, black and stylish in the hand, its strength and flavor is but average, and quality generally only fair in the cup. The commoner grades, though usually well-made and pleasing in appearance, are frequently stemmy or dusty.
Sin-chune—Is neither a large or greatly valued sort, the dry leaf being loose in make, mixed and ragged in appearance, and objectionably dusty, while the liquor is hard and dry to dullness, lacking both in flavor and aroma.
Saryune—Is the reddest of the Red-leaf teas, and while one of the most serviceable of this variety, is not a fine sort by any means, though often ripe and juicy. The liquor is almost invariably strong and brisk, but burnt in flavor, the result of too high firing, and with the exception of a few of the finer grades the leaf is rarely well curled, being generally open, red and rough in appearance, the second and third crops being usually very dusty or stemmy.
Cheong-soo—Is a scarce sort, varying in quantity and quality from year to year, but quite a desirable one, particularly when the crop is good; but fine Cheong-soos are rarely seen in this market.
Cheong-lok—Is a tea of negative character, the liquor possessing little or no strength and the leaf having a rough, red, unsightly appearance in the hand.
Cheong-syke—Is also best described by negatives, the dry leaf being dark-brown and coarse, the liquor lacking the strength of Sin-chune and the briskness of Saryune.
So-how—Is small and well made in leaf, dark, but rich in liquor, and smooth and mellow in flavor for this variety of tea.
Yung-how—Closely approaches Suey-kut in appearance, drawing and drinking qualities, but is less burnt in taste and rather stronger, and more flavory in the infusion.
Wang-hung and Yung-tong—Are both high-fired, brisk, but burnt varieties, dark-red in leaf and liquor, and not, as a general rule, either useful or valuable sorts to the dealer.