Parts.Varieties.Price.1Pan-fired Japan@1Moyune Imperial@1Choice Assam@6Formosa Oolong@Average cost
Parts.Varieties.Price.1Broken-leaf Assam@2Kaisow Congou@10Ning-yong Oolong@Average cost
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.
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.
Parts.Varieties.Price.2Ceylon Pekoe@8Assam Pekoe-Souchong@Average cost
An excellent blend of these varieties is composed of
Parts.Varieties.Price.5Assam Pekoe-Souchong@5Ceylon Pekoe-Souchong@Average cost
This combination will please the most fastidious drinkers of these Teas.
Makes a very pleasing Tea for consumers who prefer these growths to any other.
Parts.Varieties.Price.2Ceylon Silver-Pekoe@2Ceylon Golden-Pekoe@6India Pekoe-Souchong@Average cost
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.
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.
Parts.Varieties.Price.1Ceylon Souchong@1Assam Souchong@5China Souchong@Average cost
A blend like the following will be found to yield a strong, rich and fragrant infusion for customers desiring Ceylon and IndiaTeas:—
Parts.Varieties.Price.1Assam Pekoe@1Choice Ceylon Souchong@5Choice Formosa Oolong@Average cost
But if a rich, heavy-bodied and aromatic Tea is required to please a taste difficult to suit, the appended formula isrecommended:—
Parts.Varieties.Price.2Ceylon Pekoe@2Assam Souchong@6Foochow Oolong@Average cost
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.
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.
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 inTea 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.
For use only in Scented Tea districts or among Irish, English and Scotch Tea consumers.
Parts.Varieties.Price.1Moning Congou@1Assam Souchong@1Scented Caper@Average cost
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.
Parts.Varieties.Price.¼Scented Flowery Pekoe@1Assam Pekoe-Souchong@4Saryune Congou@Average cost
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.
Parts.Varieties.Price.¼Scented Orange Pekoe@1Padrae Souchong@2Assam Souchong@2Moning Souchong@Average cost
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.
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.
Parts.Varieties.Price.1Formosa Oolong@1Orange Pekoe@2Assam Pekoe@2China Souchong@4Kaisow Congou@6Moning Congou@Average cost
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.
Another very similar scented Tea-blend that may be prepared cheaper, but which will not prove quite as satisfactory, is composed asfollows:—
Parts.Varieties.Price.1Foochow Oolong@1Orange Pekoe@1Scented Caper@2Assam Congou@2China Souchong@6Kaisow Congou@6Moning Congou@Average cost
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.
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 subjectsuccess 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.
Parts.Varieties.Price.1Fruity Moning Congou@1Fine Ceylon Congou@1Fine Assam Congou@1Fine Scented Caper@Average cost
The Moning should be thick and heavy in liquor and also the Ceylon, while the Caper must be highly scented.
Parts.Varieties.Price.1Oopack Congou@1Ceylon Congou@1Assam Pekoe-Souchong@1China Scented Caper@Average cost
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. TheCeylon Congou heavy in draw and the Pekoe-Souchong strong and pungent.
Parts.Varieties.Price.1Ceylon Congou@1Ning-chow Congou@1Broken-leaf Assam@1Darjeeling Souchong@Average cost
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.
Parts.Varieties.Price.1Chingwo Congou@1Ceylon Souchong@1Darjeeling Pekoe-Souchong@1Assam Orange Pekoe@Average cost
The Chingwo must be first crop if obtainable, and the Ceylon thin, while the Indias should be rich, ripe and free from all coarseness.
Parts.Varieties.Price.1Oonfa Congou@1Kaisow Congou@1Darjeeling Pekoe@1Assam Souchong@1Ceylon Golden-Pekoe@Average cost
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.
Parts.Varieties.Price.1Kintuck Congou@1Ceylon Congou@1China Flowery Pekoe@1Assam Orange Pekoe@1Darjeeling Pekoe-Souchong@Average cost
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.
Parts.Varieties.Price.1Oonfa Congou@1Chingwo Congou@1Foochow Oolong@1Assam Pekoe-Souchong@1China Scented Caper@Average cost
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.
Parts.Varieties.Price.1Kaisow Congou@1Moning Congou@1China Orange Pekoe@1Assam Orange Pekoe@1Darjeeling Orange Pekoe@Average cost
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.
Parts.Varieties.Price.1Kaisow Congou@1Ning-chow Congou@1Lapsing Souchong@1Ceylon Orange Pekoe@1Assam Orange Pekoe@Average cost
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.
Parts.Varieties.Price.1Ning-chow Congou@1Chingwo Congou@2Darjeeling Pekoe@6Broken-leaf Assam@or6Broken-leaf Ceylon@Average cost
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 toreduce 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.
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 theiruse:—
Intended for a cheap, strong, full-bodied Tea is composed of
Parts.Varieties.Price.1Common Moning Congou@1Common Kaisow Congou@3Common Lapsing Souchong@Average cost
A good, heavy-bodied medium Tea is formed asfollows:—
Parts.Varieties.Price.1Padrae Congou@1Assam Pekoe-Souchong@3Lapsing Souchong@Average cost
Parts.Varieties.Price.1Kaisow Congou@1Ning-chow Congou@1China Orange Pekoe@3Lapsing Souchong@Average cost
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.
Parts.Varieties.Price.2India Congou@4Lapsing Souchong@4Ceylon Souchong@Average cost
Parts.Varieties.Price.1India Souchong@1Ceylon Souchong@6Lapsing Souchong@Average cost
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 thedealer; 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.
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.
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, asthe 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.
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 usedif 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 ofweighingthe Teas for blending is not excelled even by the advantages gained by the careful and judicious selection of the Teas for blending purposes.
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.
Good, clean and sweet low-grade Teas being nearly always to be had for a few cents per pound above theprice 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.
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 ofTheine(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.
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 thatTea 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.
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.
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 throughany 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.
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.
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.
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 themoment 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.
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 varietiesare 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.
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 aresuggested:—
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.