8. (Choice)—Pan and Sun-dried Japans, in equal quantities, always combine well with Hysons and Imperials, imparting a clearness and briskness to the liquor, but in the blending of green teas only true Moyunes should be employed, as Cantons, Pingsueys and all artificially-colored Green teas invariably injure and detract from the combination in which they may be introduced, no matter how fine the base and other constituent parts of the blend may be. Whenever low-priced Green teas are to be used select a cheap, clean sweet-drawing Moyune Imperial, Hyson, or even Twankay; they will give better results than the better-made and higher-priced doubtful sorts.
SPECIMEN SCENTED TEA BLENDS.
One of the greatest delusions indulged in by the novice in blending is that by using large and disproportionate quantities of Scented teas in old, inferior or damaged teas, under the erroneous impression that no matter how thin, flat, tainted or otherwise defective they may be it will “bring it up” and improve the flavor. No greater mistake in blending could be made, for while it is admitted that a small quantity of either Orange or Flowery Pekoe will add to the value and flavor of a clean, sweet Congou, but if used too freely makes it thin. Scented teas of any kind cannot overpower, neutralize or even modify the flavor of inferior or tainted teas, but, on the contrary, will make them more so, particularly if Cantons or Macaos be used. In this variety the best combinations are always to be produced from teas of the Congou and Souchong sorts, though not infrequently they combine well with Oolongs in very moderate quantities.
9. (Low-Priced)—Is a favorite blend in Scented tea localities, particularly when the water is hard or cloudy. To 10 pounds Saryune Congou add 1 pound Amoy Foochow and 1 pound Orange Pekoe. The fullness and smoothness of Saryune is unequalled for blending by that of any other low-priced Congous, but must be selected with care, as they are sometimes sour, often rank and frequently dusty. For those preferring an Oolong a cheap Saryune Oolong is best substituted for the Congou in Scented blends, the affinity being stronger and more natural. Another good blend intended for the same trade may be made from a combination of equal proportions of a cheap but clean and free liquoring Black-leaf Congou, Broken-leaf Assam and a Scented Caper—Foochow if the price should permit.
10. (Medium to Choice)—Foundation: 10 pounds Padrae Congou or Oolong, 2 pounds thick “fruity” Kiu-kiang or delicate Kintuck and 1 pound Foochow Orange or Flowery Pekoe make a fragrant and aromatic tea in affiliation, the three flavors assimilating as if governed by the law of gravitation. This will be found a tea combining strength and delicacy at the same time and well appreciated, as the chief difficulty in tea blending is the production of these two qualities in the same tea at the same time.
INDO-CHINA TEA BLENDS.
The selection of India teas for blending is more difficult than that of either China or Japan, most India teas possessing a sharp, acrid or “baked” flavor not found in the former kinds and the natural result of excess of tannin and artificial curing. These “peculiarities” consumers in this country greatly dislike, and to such an extent that is only when the finest grades are used that they can be neutralized, disguised or well-tempered with the heavier bodied China sorts that they will use them at all. For an “all-India blend” the best plan is to mix three or four different district kinds together in equal quantities—a strong, heavy Assam, a brisk and pungent Cachar, a soft and juicy Deradoon and high-flavored Kangra or Darjeeling; the latter will impart a distinctive tone to the entire combination. But fairly excellent results may also be obtained from a blend composed of equal parts of Cachar and Darjeeling alone.
11. (Low-Priced)—Is produced from proportionate quantities of a heavy-drawing Broken-leaf Assam or Darjeeling Oonfa Congou and Cachar Souchong, the whole making a rough-looking but full-bodied, strong and “grippy” tea.
12. (Medium)—Prepared from ½ Darjeeling Souchong, ½ Kee-mun or Ningchow Congou and ¼ Paklin. Its predominant feature will be delicacy, though not sufficiently so to please a general trade, the Paklin detracting from the body, but imparting a rich, deep color to the whole.
13. (Choice)—Is a good combination certain to be appreciated by lovers of the India and Scented varieties, is made from ½ of a brisk, pungent Assam Souchong, ¼ Ningchow or fruity Kintuck and ⅛ Foochow Caper. The Ningchow should be grey-leaf and as heavy as can be procured, but without being coarse or “tarry,” and the Assam as pungent as can be obtained at the time.