The morning news. [volume] (Savannah, Ga.) 1887-1900, 1894-10-07
PROFESSIONAL TEA TASTING.
1t Is Hard Work and Trying to the
Nerves, but it Pays Pretty Wen.


From the san. Ffancisco Examiner "
A tall, slim spapg with q black NOUS
tache,, dark eyes, and closely cropped
black hair, Registered at the California
Hotel few days ago, and has since been
going and coming in nervous sort of
way. He registered as g. c. Siayth Of
New York. He seemed a man who had
important business Oh hand, but what it
was no one knew. Last night he was din
ing in tue cafe OF the hotel, and it was
noticed that he drank plentifully of the
wine, though not 50 much as to make the
effect noticeable.
II do this, he said, to get my nerves
into proper condition. The fact is, am
tea faster, and this profession is very
hard on me physically l have been fol-
lowing it for several years. Yes, you
may know it is an important business
since there are only ten tea tasters in the
United States. We are engaged by large
merchants and by the government. l
have visited this city several times to
taste teas, and have often visited Van
couver for that purpose. I'D
Since the Canadian Pacific railroad was
completed and line of steamers estab-
lished from the orient, immense cargoes
Of tea have been going there from China,
Japan and other countries II has been
my business TO examine and taste various
samples from these cargoes. l have also
visited Ceylon and nearly all of the tea
growing countries of the orient to observe
the mode of putting up the tea.
1t IS astonishing the way they manage
TO adulterate 1t over there. The packers
are so skilful that they slip in great deal
Of inferior tea and work it of under good
brands. This makes the merchants who
afterward handle it complain. Packages
Il IS
that could be desired, while other pack
ages bearing the same brand and in the
same cargo, will be highly adulterated.
''As the tea is very costly there is need
of experts to examine it. They must be
good ones, for everything depends for the
time being on their Judgment. A faster
can only taste few hours at the time,
when he is weakened aud has to take a
rest. Besides this, when he begins u
Job of tasting he must take special pains
to get himself in shape for it,. | was
about six weeks getting myself ready for
examining some cargCes in the ware
houses here for the government.
Before | began did not teste intoxi-
cants in any form, and did not even
smoke, AT the same time l was careful
not to eat strong peppers or spices, or in
fact, anything that could distort the
taste. One must be in as perfect condi-
ton in order TO properly Judge of the teas
lie tastes as the horse is when prepared
for the Derby or Corbett or jackson when
about 10 begin fight for the champion
ship. He must be at his best, and must
fell that he is
This afternoon in six hours l pmade
y 800 tasting tea, so you see from this
now valuable the time of a tea faster is
and how careful ne must be of his condi-
ton. On each Of two or three previous
days ] made almost as much. The best
tea tasters Of the country make enormous
sums considering the time employed;
500 a year lisa low sum, and oltentimes
from $50, 900 to $4,000 is made, and even
more ! know man in the business
who made $4,000 II Ill depends on his
standing the number Of times he is
called as taster and what he can ell
dure.
In my case this time the government
has sent me TO examine teas in order to
collect certain statistics about the abdul
teratsons. You know there is now a very
large number of men collecting statistics
throughout this country aud Europe in
regard TO labor, the costs Of various pro-
ducts, and other things. II has desired
10 learn all il can about the authorizations
OF foods and drink and this is why Ihaye
been engaged here
81 am substantially through with my
tea-tastlng In San Francisco for the pres
ent, and that is why have been drink
ing wine, which, as / said, is the best re-
storative for the weakness after q long
strain at tasting