Clearwater Republican. [volume] (Orofino, Idaho) 1912-1922, 1913-02-20
DIFFERENT KINDS OF TEAS
Black Teas Are Of Two Kinds OF
China Tea.

from the north of China are quite dis
tinct and different from the red" teas
of the south. The choicest northern
teas are the Keemuns, which are
grown in the province of Anwhei, and
theNingchows and Mornings from XII
angst, and represent about One-Quarter
Of the total production Of the north.
But the great bulk comes from the
two provinces separated from each
other by the Tungting lake, Hupeh
and Human. From the first come those
teas generally known as Oopacks, and
named after the particular districts in
which they are grown, SungyangO,
Yangtontungs, Tongsans, Ichangs and
Cheongsoukais. From the latter the
distinctive Domain teas, Oonfas,
Lilngs, Nipkasees, Winkais, Lowyongs
and Shuntams, says F.. A. Grow in Chi
cago Retailers Journal.
Practically all the south China Con-
gous are grown in the province Of FOX
helm and consist principally of Pan
yOngs, Packlums, oouchOngs, SoO-
moos, Suey Kuts and a number OF
minor districts. The most desirable
of these are Panyongs, Soomoos,
Packlums and Souchongs, the last
named being the favorite teas on the
continent of Europe. Russia takes but
little tea from the south Of China, the
water and method OF serving making
the northern teas more palatable. Foo
chow OOlongs have a delicate but not
such an aromatic flavor as the For
mOsan tea of the same lame. Oolongs
have some of the characteristics of
black tea, combined with certain of
the cup qualities of green teas and
therefore in a measure somewhat re-
semble a blend of the two. The other
varieties of southern teas are Scented
Capers, Scented Orange Pekoes, Pow
chongs, Kooloos and Flowery Pekoes.
The fragrance of all scented teas is
not natural, but is impaired by firing
the leaf with a sort of Jasmine flower
called by the Chinese "Mok Lee" In
inferior teas the seeming flower is
shown owe the top of the tea when
packed and removed after a day or
two. 1t is needless to say that the
scent SO applied is not long retained.
Flowery rekoes are white, velvety
tipped teas with no fragrance and are
unfermented, and are used only on the
continent of Europe and in Persia.
These teas are made only from the
very earliest buds of young leaves in
the Packlum Chingwo and Panyong
districts. But scented teas, generally,
possess but little cup merit.
Green Teas.-As with black teas. so
with green. The dividing line between
the green teas of Anwhei and those of
Chekiang is broad and distinct. The
former are known as country teas,
and in order of merit and POPULARITY
are the Moyunes, Tienkais and Fly
chow. Although very similar in make
and appearance, they are wholly dis
similar in their %liquoring qualities.
The Moyunes have a most delicate
flavor, emphasized by a slight but &C
ceptable burntness. The Tienkais are
wanting in any marked cup merit, but
the infusion is of a very delicate vel
low color. The Fychows are of a low
er grade altogether, not so we'll made
in the leaf and drawing a comparative
ly strong, rather rank and smoky
water.
The Chekiang teas comprise the
Pingsueys, Hoochows and Wenchows.
These latter, although arriving here
from the Chekiang port of Ningpo, are
more strictly speaking Fohkien teas,
and in make somewhat resemble the
Fychows. The Pingsueys are with the
exception of the Hoochows, very me-
tallic in the cup, brassy was a term
applied to them in earlier days, and
are made up of entirely for style to
catch the eye, the American eye. The
Hoochows, which are confined almost
entirely to g%unpowder make, draw
very good, a water not unlike the YEN
shu district teas of Japan.
A third kind Of green tea which can
always be made to order In any guam
tity, and is made largely for the con
tinental markets Of Europe, Is the
form of small leaf Sowmee, goes by
the name Of Shanghai packed. It's
chief constituent element is Pingsuey
leaf with sometimes a very modest ad-
mixture Of country tea to bring up
or brighten the infusion" Though not
at all desirable" teas, yet a very con
siderable business Is done in them,
while a new outlet has been found for
them by Parsee buyers who blend GER
tain grades to cheaper the cost of
their extravagantly high-priced Hy-
sons.
Formerly country green teas came
to market in the shape Of full chops
of 500 to 1000 Hfc. Now they come
for the most part minus the Hysons,
Which are almost entirely taken for
Batoum, and which aggregate the
large total of 10000 .Hfc. The modest
quantity Of green tea which is 10Y
shipped to Bombay, about 100000
pounds, is made up of the lower kinds
of Hysons and a small proportion of
choice Chun Mees, the highest type of