Darjeeling—Is a hybrid variety, produced from a cross between the China and India species, and partaking somewhat of the character of both. It is still blacker in the dry leaf, but on an average not as finely curled, and while full in body is not as pungent or flavory in the cup. The infused leaf is more bright, tender, shapely and “salmony” red in color.
Kangras—As a rule are dark and symmetrical in leaf, light in liquor, but delicate and aromatic in flavor. The infused leaf is reddish-brown in color, with dark or burnt edges, but perfect in shape and form.
Deradoon—Is a high-fired tea, loosely made and deteriorating rapidly, becoming sour on exposure to the air. Occasionally the flavor is “earthy,” analagous to that of Ankoi Oolong, for which reason they are not much sought after.
Kumaon—Is generally converted into Green teas, including Imperials, Gunpowders, and Hysons, all being prepared from the same leaf. The chief difference lies in their make and color, as they still retain all the characteristics of liquor and flavor of India teas.
Chittagongs—Are strong, thick and heavy in the cup; “nutty” in flavor and considered good, useful teas for blending purposes, from their great strength and positive character, for which qualities they are always in good demand.
Dooars—Approximate to Cachars in color, make and general appearance, strong, but rough in liquor, pungent and pleasing in flavor, a valuable tea for blending, imparting tone and character to any combination in which they may be used.
Neilgherry—Is a very inferior sort, bearing the same relation to India teas that Ankois do to Oolongs and Pingsueys to Green teas. The leaf in general is black, coarse, “tippy,” rough and unsightly in the hand, while the liquor is thin, muddy and rank or “weedy” in flavor.
Travancore—Is a “new district” tea, which, like all new teas, is large and coarse in leaf, heavy and dark in liquor, and strong and wild or “grassy” in flavor.
Juligoorie and Rangworths—Are bold in style, rather rough in make, but regular and well developed. The liquor is thick and rich in color, rough or “rasping” in flavor, but occasionally smooth and “toasty,” while the infused leaves are bright and well formed as a rule.