The primary object and fundamental principle of successful and profitable Tea blending should be to obtain in a consolidated form what is known as harmony of combination, that is, strength, pungency, flavor and piquancy in the infusion, and at the same time to accomplish this result with the smallest possible outlay. In order to secure this end three important rules must be carefully followed: (1.) To learn the taste of the consumer. (2.) To ascertain what Teas will combine best to suit this taste, and (3.) To find out to what extent the component parts of a once-adopted and satisfactory blend may be varied in case of any difficulty to secure the same kind or grade of Teas for future use. These essential objects can be best attained only by the proper selecting, weighing and arranging of the proportionate qualities and quantities of the different varieties and grades of Tea in such a manner as to secure the best results with as little variation as possible, so that before proceeding to produce a specific blend or combination the dealer must consider well the descriptions of Tea that will amalgamate most satisfactorily as well as those that will not unite harmoniously, as Teas that are not improved by combination are certain to be deteriorated in blending.

The whole art in successful Tea blending being to combine body and pungency with some particular and distinct flavor in one in order to please a majority of that portion of the public for whom the Tea is specially prepared, and at the same time to arrange its constituent parts in such a manner that this most desirable result may be accomplished at a moderate cost to the dealer than that of any single higher-priced variety, and again to learn how far the component parts may be varied without seriously affecting its regularity, so that advantage may be taken of the cheapness of any necessary variety or grade in market during the season. But it must be understood at the outset that all combinations of Tea, as a rule, must depend upon the general character, grade and flavor of the Tea most in demand in the particular section or district for which they are intended, that special variety or grade forming the base or foundation of the blends prepared for it; that is, it must dominate the combinations. As, for instance, where Oolongs are most in demand the blend must consist of from one-half to two-thirds of that variety, and so on with Congous, Japans, India and Ceylon Teas, as the case may be.

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Uniformity of quality and flavor in Tea can only be secured by intelligent and skillful blending, so that the advantages to be gained by the mixing of several varieties and grades of Tea together is so apparent that it needs no arguments to sustain them. But as only the most expensive Teas possess in any marked degree the best all-round qualities which go to make a thoroughly satisfactory beverage when used alone, it is only by intelligent blending that this most desirable result can be obtained at a moderate cost to the dealer. Again it is the dealer who understands the art of blending his Teas successfully who will invariably lead his competitors in the Tea-trade.

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The taste for any particular-flavored Tea being an acquired and not a natural one, it necessarily follows that those consumers who have been accustomed to a certain flavor invariably want that particular flavor again, and so will be displeased with any other Tea that does not possess it, although it may be much higher priced and better in every way. Users of wine and other beverages have their likes and dislikes, one preferring a light or mild and another a strong or bitter taste, and so it is with most Tea drinkers when once they have acquired a preference for some particular-flavored Tea. This being a well-established fact among the Tea trade, it becomes essential for the successful Tea blender to study and learn what particular variety, grade or flavor of Tea his patrons have been accustomed to before attempting to cater to it, as not only is there a more divergence in the taste for Teas in the different parts of the country, but in cities, towns and even in localities the specific flavors in demand are so numerous and various that most of the leading Tea dealers have been enabled to mark out a distinct trade for themselves. In large cities this is a very wise and desirable policy to pursue, providing the blend or blends adopted and found satisfactory are kept uniform and regular thereafter, as it secures the return again and again of the same customer to the dealer, and thus keeps his Tea business not only steady but progressive. Even away from the large cities it is well to bear the importance of this policy in mind, but while at the beginning it may be found more advisable to keep fairly close to the established taste of the town or locality, a gradual change by the introduction of some special combination may be found the best course to pursue.

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With regard to the best Teas for blending purposes, before proceeding to the study or preparation of any specific formulas, it will be well for the dealer to consider the varieties and grades of Tea that will not blend satisfactorily as well as those that will assimilate successfully with each other. In this case it is much easier to describe the negative side first, as Teas that will not be improved are certain to be injured by blending. One of the best rules to act upon as a guide to successful Tea blending is not to allow unclean or damaged Teas—even in the smallest quantities—to be introduced into any blend. This rule should be as rigidly adhered to in the common or low-priced blends as in the choice or high-grade ones, because never for a moment should it be forgotten by the dealer that if not improved Teas are certain to be deteriorated by blending, particularly by the introduction of inferior Teas. For this reason it may be well for him to consider the grade of Tea that will combine satisfactorily as well as that will not assimilate successfully with each other, as even though all the other Teas composing a blend be well selected and well arranged, the presence of a single damaged or inferior Tea will be found to taste through it.

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All Ankois and Amoy Oolongs described by the trade as “herby” or “weedy,” and sometimes as “woody” Teas, should be rejected altogether, as should ever so small a quantity of these weedy Ankois be introduced into a blend the entire combination will be irretrievably spoiled. All “dusty,” “musty,” “stemmy,” tainted or otherwise damaged Foochow and Formosa Oolongs should also be avoided by the successful Tea-blender, as they will be certain to permeate and destroy any combination into which they are introduced, no matter how small the quantity. And all “musty,” “mousey,” “minty,” and “stemmy” Congou and Souchong Teas, as well as all artificially-made and spurious Scented Teas, must also be shunned.

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All Pingsuey, Canton, artificially-colored, and what are known in trade as Country Green Teas, should be tabooed altogether, as they invariably detract from any blend in which they may be used. If cheap Green Teas must be had for blending, the surest policy is to select a true Moyune Hyson or Twankay of low grade for the purpose, as the commonest kinds of the latter will give better satisfaction in any combination of Teas than the finest of the former sorts. And all artificially-colored Japan Teas, as well as all those of a “fishy,” “brassy” or metallic flavor must be avoided in blending, as they, too, destroy the good qualities of the finer Teas forming the blend. And all old, sour or otherwise tainted India, Ceylon and Java Teas in particular, should not, under any circumstances, be handled by the would-be successful Tea blender, as there is neither profit in them for the dealer nor satisfaction to the consumer. In brief, select only good, clean sweet-drawing Teas for all blending purposes, as it pays best in the end.

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The chief characteristics which distinguish fine Teas may be summed up in the following sequence, viz.: choice Amoy Oolongs are “full-bodied and toasty” in flavor. Foochows are “rich and mellow.” Formosas are “fragrant and aromatic.” Fine Green Teas are “sparkling and pungent in liquor,” while Congous are “fruity” in flavor and Souchongs are slightly “tarry.” Choice Japans of all makes are light in draw and what is known as “mealy” in flavor, while Indias are what is known as “malty” and Ceylons “toasty.” Scented Teas are “piquant” and possess what is technically termed a “bouquet,” but all Java Teas usually turn sour or rancid in a very brief time after being once opened and exposed to the atmosphere.

BLACK TEA BLENDS.

Formula No. 1.

For a low-priced Tea suitable for restaurant and general trade where a cheap, heavy-bodied and strong-flavored liquor is the main consideration:—

In the Oolong, which forms the base of this blend, a little coarseness may be tolerated, but “herby” and “weedy” Teas must be avoided, as what pungency is required is supplied by the Congou, which must, however, be free from any suspicion of oldness or staleness, and if not sufficiently heavy, the addition of one part of Broken-leaf Assam will supply this defect.

No. 2.

Another low-priced blend is composed as follows:—

No. 3.

For a low-priced to a fair grade Tea-blend the following combination has been found satisfactory in a mining or manufacturing district, where a full, heavy, substantial Tea is required:—

This combination yields a dark-colored, heavy-bodied, “grippy” beverage, one that will stand a second drawing and still be strong and flavory.

No. 4.

Intended for same class of trade if former should not adequately please:—

The Ning-yong in this combination should be clean and as sweet-drawing as can be had for the price, and the Congou as high-toasted as possible. If not sufficiently heavy or pungent, the addition of one pound Broken-leaf Assam will improve it in this respect wonderfully.

No. 5.

For a fair to medium blend, a combination like the following will be found to give almost universal satisfaction in any locality where a full-ripe round liquor and high flavor is in demand:—

The Foochow Oolong in this combination while possessing a full body is not sufficiently flavory to tone-up the combination, the Formosa Oolong is added for this purpose, the Congou giving character to the whole.

No. 6.

To obtain a grippy Tea, one that will stand a second drawing and still possess sufficient body and flavor to please, the following is suggested:—

No. 7.

A blend similar to the following will be found to give very general satisfaction at all times and in all sections, being full rich, and strong, yet withal smooth and pleasing to the average taste and entirely dissimilar to any single variety in common use:—

A fair Nankin Moyune Tea may be substituted for the Japan when Green Tea is required in the combination, or, better still, added to it in such cases.

No. 8.

A very serviceable Tea that will yield a rich, heavy-bodied pungent liquor, much admired by Irish or English tea consumers, is composed as follows:—

In this combination the Assam is introduced to add strength to the piquancy of the Formosa, both forming a full-bodied, fragrant Tea in conjunction.

No. 9.

The appended blend yields a clear, strong, bright infusion, rich and fragrant in flavor and pleasing in aroma, for those who desire an all-black Tea.

The Oolongs in this combination lack body and pungency, which the addition of the Assam imparts, the Japan giving the necessary fragrance.

No. 10.

The following blend has been found to give almost universal satisfaction in a neighborhood composed chiefly of a working class and to Tea drinkers generally, costing much less than any single variety possessing the same cup qualities:—

No. 11.

If the trade be a professional one, a blend like the following will be found to suit the most fastidious taste:—

No. 12.

When a particularly rich, full-bodied aromatic-flavored Tea is required to please a taste otherwise difficult to suit, the appended formula is recommended.

No. 13.

Another combination like the following that is unique in itself, the flavor being unlike that of any single variety grown.

But if still not of sufficient strength, add one part of fine Moning or Kaisow Congou to tone it up.

No. 14.

The three most satisfactory and attractive blends in Black Teas, however, are composed as follows, which may be divided into Choice, Extra Choice and Choicest, and are warranted to suit any taste or section of the country, in addition to the fact that the dealer need not carry too many kinds for their preparation.

No. 15.
CHOICE.

No. 16.
EXTRA CHOICE.

No. 17.
CHOICEST.

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Ning-chow is one of the best of the Moning Congou Teas for blending purposes; the finer grades being Pekoe-tipped and flavored. The dried leaf is small, evenly curled and grayish-black in color, while the infused leaf is of a bright-brown color with a tendency to red in the cup. The liquor is rich, ripe and full in body, and the flavor is more delicate and aromatic than that of any of the other varieties of Congou Tea. The medium and lower grades will also be found very useful to the dealer, as they are heavy and strong in liquor, combining advantageously with most of the other Teas and keeping as a general rule much better.

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To these may be added the following combinations.

No. 18.
FINE.

No. 19.
EXTRA FINE.

No. 20.
FINEST.

In the general run of trade these grades are unmatchable at any price, and may be termed the perfection of Tea at their respective prices, suiting any and all tastes.

GREEN TEA BLENDS.

In Green Tea blends the combinations are limited, being chiefly confined to.

No. 1.

No. 2.

No. 3.

And for a very low-priced Tea of this order the best results are obtainable from a combination composed of:—

In this latter blend, if the Hyson is scarce and difficult to secure, a good, clean, sweet-drawing Twankay or Hyson-skin will answer the purpose.

No. 4.

Two other good combinations are formed as follows when an all Imperial and all Young Hyson is required:—

No. 5.

GREEN AND BLACK TEA BLENDS.

Green and Black Tea blends are mostly composed of parts Oolongs and Imperials, the other varieties, such as Congous, Souchongs, India and Ceylons, being considered as entirely too strong in combination with the already pungent Green Teas.

No. 1.

No. 3.

No. 4.

No. 5.

Is a combination that is considered quite unique in itself by many Tea-drinkers.

In China Green Teas Moyunes will be found the most valuable and satisfactory for all blending purposes, the finer grades particularly yielding a rich straw-colored liquor, very delicate and aromatic in flavor, and at the same time possessing a pungency somewhat resembling that of a choice Formosa Oolong in character.

CHINA AND JAPAN TEA BLENDS.

The following blends cannot be surpassed or even matched in strength and flavor by any tea of either kind when used alone:—

No. 1.

No. 2.

The appended formula makes a splendid cup of Tea for such consumers as may desire an all black blend:—

No. 3.

A blend like the following will be found to give very general satisfaction, being rich, full and strong, yet piquant and pleasing and entirely foreign to any other Tea in general use:—

No. 4.

No. 5.

In addition to these a blend composed of equal parts of a medium grade Pan-fired Japan and a plain dark-drawing Foochow Oolong forms an excellent combination at a moderate price. And a fair Pakeong Young Hyson and a choice Sun-dried Japan yields an excellent liquor for those desiring an all Green Tea blend.

INDIA AND CHINA TEA BLENDS.

In the appended combinations only from three to four component parts are given for each blend, as the dealer should not attempt to mix more of these sorts until he has become thoroughly acquainted with their peculiarities or educated his trade up to their use:—

No. 1.

Intended for a very low-priced tea.

This is a good combination where the water is hard, as it is in many sections of the country, the sweetness of the Moning and briskness of the Kaisow being unequalled for all low-priced blends.

No. 2

Is another excellent combination, answering the same purpose:—

Strength not appearance should be the test of the Teas forming this blend, and if Assam Souchong is cheaper it may be used to better advantage.

No. 3

Is composed of

A fine Kintuck or Kiukiang Congou may be used with equal advantage in this blend if the Suey-kut is difficult to obtain.

No. 4.

The chief feature of this combination is its delicacy of flavor, the Paklin imparting a deep rich color to the liquor, the Ning-chow enriching the flavor, and the Darjeeling adding weight and strength to the entire blend.

No. 5

Makes a very good medium-priced Tea, one nearly always sure of appreciation among a foreign population:—

The latter must be strong and grippy in order to give strength and fullness to the other component parts of this combination.

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In the blending of India Teas alone the best results are obtained from a combination of equal parts of the Assam, Cachar and Darjeeling sorts, a good plan being to mix three to five of these Teas together. A leading and popular blend is composed of a strong, thick Assam, a brisk and pungent Cachar, with a ripe, juicy Deradoon and a fine flavored Darjeeling or soft character Kangra to impart a distinctive feature to the combination.

INDIA, CHINA AND JAPAN BLENDS.

In the blending of India, China and Japan Teas the dealer must use extreme caution, as the combining of these varieties is comparatively a new departure among American Tea consumers.

No. 1.

No. 2.

No. 3.

The annexed combination has proven to be a very popular Tea in many sections of Philadelphia and vicinity:—

No. 5.

In this latter combination both the Ning-yong and Kaisow Congou must be clean; that is, as free from dust as possible at the price, and fairly heavy in body. The Assam being added to impart tone, character and flavor to the whole, it should be fresh and strong, and while a little coarseness may be tolerated in it, an earthy-flavored one must be avoided.

INDIA AND CEYLON BLENDS.

The blending of India and Ceylon Teas is chiefly confined to equal parts of each. The lower grades being generally composed of Broken-leaf and Fannings.

No. 1.

No. 2.

An excellent blend of these varieties is composed of

This combination will please the most fastidious drinkers of these Teas.

No. 3.

Makes a very pleasing Tea for consumers who prefer these growths to any other.

Broken-leaf India and Ceylon Teas are especially useful for all blending purposes, and a judicious use of these grades—of say two parts to ten of the other kinds—will often give the dealer an advantage of from four to six cents per pound in addition to greatly improving the blend, more particularly when the other Teas are leafy and free from dust. But all low-grade India and Ceylon Teas that possess a burnt, baked, sour or raw flavor, must be avoided.

INDIA, CHINA AND CEYLON BLENDS.

In all combinations of India, Ceylon and China Teas the average quantity of the former kinds used should be from one-fifth to one-sixth.

No. 1.

No. 2.

A blend like the following will be found to yield a strong, rich and fragrant infusion for customers desiring Ceylon and India Teas:—

No. 3.

But if a rich, heavy-bodied and aromatic Tea is required to please a taste difficult to suit, the appended formula is recommended:—

The Oolong used in this formula must possess pungency and high-flavor, the addition of the Ceylon imparting a “toastiness,” the Assam furnishing “maltiness” and strength to the entire combination.

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For a very cheap Tea a low-priced Mohea Oolong and Broken-leaf Assam, both costing about 15 cents, and blended in equal proportions, cannot be excelled by any single Tea at 30 cents when used alone. This combination gives better satisfaction to Tea-drinkers of this grade and costs much less.

SCENTED TEA BLENDS.

Among English and Scotch Tea consumers Scented Teas are used very largely in nearly all combinations, and more especially in those of the lower-priced blends; but where this is done it is always best to use only Moning Congous for the foundation Tea of the blend, as Scented Teas combine far better with Monings than with Kaisows. One of the most common errors in Tea blending, however, is that a certain large portion of Scented Teas, when combined with any other variety—no matter how flat, rough or astringent the latter may be—will make a blend not only palatable but pleasing. This is an illusion, as Scented Teas of themselves cannot master or overpower commonness or supply lack of strength to any Tea or Teas which does not already possess it. But while it is admitted that a small quantity may improve any blend, if too freely or injudiciously used it will make the combination thin, and, in addition, unless the Scented Tea has been well selected, the blend will probably taste heavy in the cup. When Scented Caper is used too freely in a blend special care must be taken to obtain a very heavy-bodied Tea for the foundation, it being best to add thick-liquoring Indias, as otherwise a too plentiful use of Caper will make the infusion thin and bitter.

No. 1.

For use only in Scented Tea districts or among Irish, English and Scotch Tea consumers.

Should this combination be too light in draw, two pounds or parts of the Congou may be used or the Assam increased half a pound or part.

No. 2.

In this combination the Assam must be strong and pungent and the Congou selected for its sweetness and briskness, and both free from coarseness and should be neither thin or sour.

No. 3.

This combination is of great strength and intended only for those who prefer a heavy dark-liquored Tea, as it is much too strong to please the average taste.

No. 4.

The following combinations are very popular among English Tea consumers in this country, and will be found to suit the average taste for scented Tea-blends.

The base or foundation of this blend, as will be noticed, is composed of Moning Congou, the Souchong enriching it, and the Kaisow being added to give it the requisite flavor, the Pekoe imparting aroma, and the Oolong smoothness, while the Assam adds body, sharpness and pungency to the whole.

No. 5.

Another very similar scented Tea-blend that may be prepared cheaper, but which will not prove quite as satisfactory, is composed as follows:—

The Moning Congou forming the base of this combination not possessing the strength and flavor of these used in the first, an extra quantity of Assam is required to tone them up. The equal proportion of Kaisow imparting a richer flavor as well as toning down the high toast of the Assam used in it, the Pekoe giving an aroma or “bouquet” to the entire blend.

ENGLISH TEA BLENDS.

Blended Teas are the rule in England, where the skillful mixing of Teas has become a science; very little, if any, Tea being sold to consumers in its original state, every dealer, both wholesale and retail, being noted for or identified with some unique or particularly flavored blend of Tea. The majority of these combinations, although markedly distinct and differing widely in flavor and almost opposite in character, are skillfully combined, the greatest care being taken that no Tea is introduced into a blend that may act detrimentally upon the others forming the combination, which proves that no matter how great the divergence in the Teas whenever knowledge and judgment is brought to bear on the subject success is sure to follow. And, again, that, although most of the combinations are exceedingly popular, there is still ample room for the introduction of new ones as well as for improvement on those in use at present. But the knowledge and skill displayed by English Tea dealers in this particular branch of their business is only attained by frequent tests and experiments, that is, by generally mixing together from three to five samples of Tea differing in variety, grade and character, and alternately changing and substituting the qualities and quantities until they eventually succeed in producing a Tea at a more moderate price, identified with themselves, and more satisfactory to their customers, in addition to differing in every respect from the Teas offered by their competitors.

No. 1.

The Moning should be thick and heavy in liquor and also the Ceylon, while the Caper must be highly scented.

No. 2.

In this blend the Oopack must not be thin, “woody” or old, while the Caper should be selected more for its high scent and strength rather than its style. The Ceylon Congou heavy in draw and the Pekoe-Souchong strong and pungent.

No. 3.

The Ceylon Congou should be heavy and strong, the Ning-chow round and full, the Assam pungent and the Darjeeling possess as much character as possible at the price.

No. 4.

The Chingwo must be first crop if obtainable, and the Ceylon thin, while the Indias should be rich, ripe and free from all coarseness.

No. 5

In this combination the Congous must be full and rich, and if a little “tarry” in flavor the better, but must not be old or sour.

No. 6.

Both the Congous must be first crop or of good grade, the China Pekoe highly scented and the India Pekoes thick in liquor and pungent in flavor.

No. 7.

All tarriness and sourness must be avoided in the Congous, the Foochow heavy-bodied and the Caper full-scented, while the India must be of high grade and strength.

No. 8.

The Moning must be light and fragrant, the Kaisow, Souchong-flavored, the Assam full and rich, the Darjeeling fairly pungent and of good quality, while the China Pekoe should be very high scented.

No. 9.

In this combination the Congous should be fairly thick and fruity, the Souchong heavy and a little “tarry,” the Ceylon smooth and the India pungent in liquor.

No. 10.

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Many of the Tea-blends in use in England, although differing widely in liquor and flavor, are most skillfully combined, the greatest caution being taken that no Tea is introduced in them that may in any way act detrimentally upon any of the other Teas forming the blend. As stated above, the majority of these English blends are markedly distinct in cup-qualities, in fact, almost diametrically opposite, the chief feature of one being a rich, ripe Tea, that of another being an even-leafed, delicate-flavored Tea, while the foundation of the third is composed of a plain grade, to which is added a rough, coarse or broken Tea, in order to increase its body or give point to the combination, a small quantity of some good, sweet, low-priced kind being frequently introduced to reduce the cost. Again, after the English Tea dealer has once succeeded in producing a popular flavored Tea, he is most careful to keep the component parts of the blend as uniform as possible, and never permits even his employees to know of what Teas his combination is formed. He thus becomes celebrated for keeping a flavor and character of Tea that cannot be procured elsewhere at any price, and when once his customers becomes educated to that especial flavor they are sure to return again and again for it.

RUSSIAN TEA BLENDS.

The Russians, who are a nation of Tea drinkers and use as much tea per head as the Chinese themselves, consume principally China Souchongs and the better grades of Congous, their blends and combinations being chiefly composed of these varieties, so that in sections populated with Russians, Russian Jews and Poles the appended specimens will suffice for their use:—

No. 1.

Intended for a cheap, strong, full-bodied Tea is composed of

No. 2.

A good, heavy-bodied medium Tea is formed as follows:—

No. 3.

No. 4.

Latterly, however, India and Ceylons are coming more into use in this country with this class of trade, so that combinations of China, India and Ceylons, such as the following, are very popular among them.

No. 5.

In Russia the Samovar, or tea pot, is always steaming, and the natives never cease drinking tea while there is water left to prepare it. It is served at all hours of the day, in palace as well as hovel; shops abound for its sale in all the principal cities, all business transactions being made and sealed over steaming goblets of Tea. But however great the number or wide the divergence in the liquors and flavors of the combinations here given, wherever knowledge and judgment is brought to bear on the subject, success is sure to follow the efforts of the dealer; and although the majority of the foregoing blends have been found exceedingly good by actual experience, there is still ample room for other combinations by the progressive Tea-blender as well as for great improvements upon those that are presented here.

RULES FOR SUCCESSFUL TEA BLENDING.

The great art of successful Tea blending consists in the combining of quality, strength, pungency with some particular liquor and distinct flavor so as to please the greatest number of consumers for whom the blend is intended, and at the same time to arrange the component parts in such a manner that this result may be attained at the smallest possible cost to the dealer. In order to accomplish this object three important points are necessary: (1.) The dealer must study to understand the tastes and preferences of his customers for whom the blend is to be prepared. (2.) He must learn to know which varieties and grades of Tea that will combine best to please this taste, and (3.) He must learn to know how far the component parts of each blend can be varied when required without seriously affecting its uniformity, so that he may be the better enabled to take advantage of the cheapness of any special grade of Tea in the market.

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In the blending of China Congous it will be found most desirable to avoid the mixing of Teas of a heavy, strong or coarse description, such as “Red-Leaf” Teas of the Padrae and Saryune sorts with those of a highly flavored and delicate character, such as Monings and Chingwos, as to blend Teas of such markedly different characters will be found beneficial to neither. This rule also applies to Formosa Oolongs and the Congou sorts, as the briskness of the lower and livelier Tea is marred by the softness of the more delicate and flavory Tea in the combination, while the body of the former will be spoiled by the delicacy of the latter.

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The importance of retaining all blends regular and uniform—when once they have been adopted and proven satisfactory—cannot be overestimated, as what Tea dealer can expect continued success if his blends consist one week or month of fine, flavory Teas, the next of heavy, dull-liquored Teas, and the third of a sharp, pungent or astringent character? Each new combination may possess good qualities of its own, all its component parts be skillfully and judiciously arranged and the mixing performed with the greatest care, but unless one or more good blends is decided on and then closely adhered to complaints will be made by the customers if they do not go elsewhere. To obtain this necessary uniformity is sometimes very difficult for the dealer, as no two invoices of Tea will be found exactly alike in all respects; and although Teas may be selected of about the same grade and quality, even chosen from those grown in the same district and blended in exactly the same proportions as in the combination they are intended to replace, the divergence may still be so great as to cause dissatisfaction among the customers. This variation may best be avoided by not changing more than one of the Teas composing the blend at the same time, so that when a number of Teas are used in a blend the alteration of any one of them—providing that particular one is fairly matched—will make but a comparatively small difference in the combination. If the changes in the various Teas forming the blend are thus made gradually, few, if any, of the customers will detect the slight alteration in the blend.

Scoops or other measures must not be relied on in the proper blending of Teas; scales and weights must be invariably used if the dealer wants to be precise and successful in the business. For if it is worth his time and trouble to test a number and variety of Teas in order that he may select the most suitable for the purpose, and then study how to arrange them in the best and most advantageous proportions, it certainly is worth the little extra time and trouble of not marring the qualities of his combinations by an injudicious and hap-hazard muddling of the quantities of the various parts composing the blends. This advantage of weighing the Teas for blending is not excelled even by the advantages gained by the careful and judicious selection of the Teas for blending purposes.

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All Teas after being blended should be allowed to stand in the caddie or bin, tightly closed, for from a week to ten days before dispensing, in order that the different Teas composing the blends may have sufficient time to assimilate and to exchange or impart their opposite flavors to each other. For should they not be allowed to thus stand, and the Tea be used just as soon as the blend is prepared, first one and then another of its component parts will predominate in too great a proportion, by which the time and trouble that has been taken in arranging the blend will have been to a large extent wasted and thrown away; while if the mixture be allowed to remain in the bin or caddie as directed, it will eventually become as one Tea and be always regular and uniform in quality and flavor.

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Good, clean and sweet low-grade Teas being nearly always to be had for a few cents per pound above the price of the cheap, trashy Teas now offered on the American market, it is only folly for the dealer to purchase the latter, as they are not cheap at any price, as by the supposed saving of these few cents in the pound, the seed is not only sown for the future ruin of the individual dealer, but it also disgusts the public with Tea as an article of food, while on the other hand if the Tea dealer will make a comparatively small but requisite sacrifice for the sake of future gain, complete satisfaction will be given to his customers, the trade in Tea will be fostered and increased, and a great impetus given to its consumption by a discriminating public.

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A blend of Tea should never have its cost reduced by the introduction of a grade coarser in nature than that of a majority of the Teas forming the combination, so that low-grade Teas when used for reducing the cost of the blend should be as full, plain and sweet as possible. This is advisable for the reason that a Tea of such a pronounced character will more or less stamp its own impression upon any blend into which it may be introduced. Again, should the lowest-priced Tea in a blend be a Tea of a marked or inferior character, instead of its being absorbed by the other Teas in the blend, its disagreeable features will stand out prominently among them, while the superior qualities of the finer grades will be—if not entirely obliterated—yet so injured as to be scarcely recognizable. While if the component parts of the blend be so well arranged that the most powerful Tea constituting it be also the highest grade Tea, the effect produced is that the other Teas in it are raised to its level, but if the powerful Tea is one of the low-priced Teas the others naturally reduce to its standard.

Early picked or “first-crop” Teas should always be chosen when possible to obtain for blending purposes, as first-crop Teas are always superior to the later pickings in flavor and aroma, in the greater amount of Theine (the active principle of Tea) which they contain as well as in their keeping qualities and blending properties, in fact, in everything except body for which Tea is deemed valuable; but in addition to selecting first-crop Teas for high-grade blends, it will be found advisable each season to ascertain the district yielding the best product, thus making quality as well as quantity the test of success, for as with wheat and other crops the Tea crop varies considerably according to the season, some years it is very good in one province or district while in others it may prove a comparative failure; thus one year a certain crop of Tea may be heavy and strong in liquor and flavor and next thin, weak and flavorless, while other “chops” that have been lacking in these qualities last year may possess the most desirable qualities this year. All varieties of Tea are equally subject to these variations, so that the advantages to be derived from a careful utilization of the best district crops of the year with but slight consideration will be very manifest to the dealer himself.

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The tastes in Tea of different communities varying widely, the dealer should study and learn the particular kind and flavor best adapted to the district or locality in which he is doing business, as a Tea that may suit one class of consumers will not sell at all in another, so that the dealer himself should ascertain by repeated trials what variety or grade of Tea best suits his own particular trade. This object can best be accomplished by a series of experiments with the numerous kinds of Tea, and then noting and adopting the character and flavor of the Tea or Teas that gives the best satisfaction in price and quality to a majority of his patrons. Before proceeding to give formulas for any specific combinations it will be well for the dealer to consider the varieties and grades of Tea that will not blend satisfactorily as well as those which will assimilate best with each other, for it must not be forgotten for a moment by the dealer that Tea if not improved is certain to be injured by blending. But it is much easier for him to learn what Teas to avoid than what Teas to select, and what are best adapted to his particular trade.

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Generally in a thickly-populated manufacturing and mining district, or among all working classes in this country, heavy-bodied, sweet-drawing Amoy and dark-leaved, strong Foochow Oolongs will prove the most popular Teas for the base or foundation of all blends, while in a district composed chiefly of Irish, English or Scotch Tea consumers, Congous, Souchongs and the better grades of India and Ceylon Teas will be found to give the best satisfaction. In neighborhoods made up of Polish and Russian Jews, low-grade, dark-drawing, thick-liquored Congous and Souchongs, or combinations of these two varieties alone, will be found the most satisfactory, being known to them as Russian Teas, from the fact that these are the only sorts used among Russian Tea drinkers.

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For the base of the best blends or for flavoring purposes among purely American Tea consumers a really choice Formosa Oolong will be found an exceedingly valuable Tea, as a small quantity of fine or even tolerably good Formosa Tea will permeate and taste through any combination, and most Tea drinkers, when once they become accustomed to its unique flavor, will rarely be pleased with any other Tea afterwards. The dried leaf of the choicer grades is small and artistically made, yellowish-black in color, while the infused leaf is bright green and uniform. The liquor is of a rich straw color, its value consisting in a combination of piquancy, pungency and delicate aroma.

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To successfully accomplish the building up of a profitable and permanent Tea business three things are requisite: (1.) The dealer must keep the best Teas obtainable at the most popular prices. (2.) He must let the public know by advertising or other means that he keeps them. (3.) It is also most important that all standard blends should possess some distinct or characteristic flavor by which it may be readily recognized by those who use it. But at the same time there is very little use in advertising or making known a Tea that does not possess intrinsic merit, as merit without some publicity makes but slow headway in these progressive times.

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One of the principal objects to keep in view in forming a Tea-blend is that it will come out well in the water in which it is to be infused; that it shall possess a flavor that will please the taste of a majority of the customers and at the same time be of such a distinctive character as to make the combination your own particular specialty. But it must be borne in mind that Teas draw quite differently in hard and soft water, and the dealer’s object should be to offer only the best possible Tea for the money expended. He should also avoid those kinds which are unsuitable to the water of his locality.

Soft water has a great advantage over hard in the testing and preparation of Tea for use, so that many parts of the country possess an advantage over others in the use of Tea, as wherever the water is soft and pure far better results are obtained from an infusion of a given quantity of leaves than can be produced from the hard water of other sections. This difference arises from the now well-established fact that soft water dissolves a greater percentage of the theine—the active principle of Tea—than hard water, thus causing its properties to become more apparent, the coarseness as well as fineness being brought out to a greater extent by the action of the soft water in all cases, and consequently the too highly-fired and brisk-burnt Teas so much in favor in some sections of the country for low-priced blends are not liked at all in the sections where soft water alone is to be had. For this reason, also, Teas of the Congou and Souchong order are most appreciated where the water is soft, as the natural delicacy of their flavor is best extracted by soft water and in even greater proportions than is the flavor of the other varieties known to trade.

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In testing Teas by infusion or drawing for blending, four important facts must be borne in mind by the dealer: (1.) The water used for drawing them should be as soft and pure as can be obtained or filtered before using. (2.) It must be boiled as rapidly as possible and used only at the boiling point, and (3.) It must be boiling, but must not overboil, for should it be allowed to overboil for even a few minutes it will not extract the full strength and aroma from the leaves. All Tea experts are most particular on these points, so much so that they have the kettle watched in order that the water may be poured on the Tea the moment it boils, and if any water remains in the kettle it is immediately poured away, as the effect of using water that has been boiled a second time is the same as that of water that has been permitted to overboil. Should the buyer, from neglect or indifference, use water that has not been boiled, the leaves in the cup will float on top and not sink to the bottom as in the case of boiling water, and should the water be overboiled or boiled a second time it will be readily detected by its appearance in the cup, the infusion being thin and insipid and of a peculiar, sickly color. (4.) The infusion should be allowed to draw from four to six minutes, according to the variety of Tea under treatment, that is, China and Japan Teas, five to six minutes, while India, Ceylon and Java Teas require only three to four minutes, owing to the great excess of tannin which they contain. But all the properties of the Tea that can be dissolved in the cup is fully extracted in from three to four minutes, five to six minutes being generally sufficient for all Teas, as the infusion is then at its best, but from that time on the Tea gradually loses its aroma and flavor until, if allowed to stand for half an hour, it becomes dull and insipid. Another important point must here be noted by the dealer, it is that a good Tea becomes better as it cools, while a poor Tea becomes poorer under the same conditions.

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The leaves of a choice, pure Tea will be found, after infusion, to be of a medium and uniform size, perfectly formed and unbroken and of a bright-green or dark-brown, according to the kind of Tea tested, that is, Oolongs, Green and Japan Teas will be greenish, while Congous, Souchongs, India, Ceylon and Java Teas will be dark-brown in color. All Teas of the Oolong varieties are subject to the same rules in judging them, and the same rules that govern in testing Green Teas will also apply to Japans. While the selection of Indias, Ceylons and Teas of the China-Congou sorts are also governed by similar rules in testing and selecting.

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Still another important point for the dealer to keep in mind is the necessity of securing Teas that will draw well in the water of his district. To aid in this selection the following kinds are suggested:—

For Very Hard Water—Padrae, Saryune and strong, “tarry” Oonfa Congous are best, also Indias of the Assam variety and heavy-drawing Ceylons, including broken-leaf Pekoes are best adapted.

For Medium Hard Water—Flavory India Teas, including Cachars, Darjeeling and Ceylons of all kinds, first crop Panyongs and rich, thick, round Keemun Congous, Oolongs, Japans and Green Teas of all grades.

For Soft Water—All varieties and grades of Oolong, Green, Scented and Japan Teas, Ningchow, Paklin and Chingwo Congous, light-drawing Indias and Ceylons of nearly all kinds as well as all descriptions of high-flavored Teas.