Indian Teas. In the year 1836 the first experiment of grow ing tea in British India was made. For many years the enter prise was very unprofitable, but may now be pronounced a suc cess. After supplying the wants of India there will be available for export not less than 50,000,000 pounds for the year 1882. Some of this must find its way to this country and our dealers will eventually handle it.
Broadly speaking India teas are divided under three headings, Pekoe, Pekoe Souchong, and Congou. The first mentioned is the finest being perfect in the leaf, absolutely pure and of fine rich flavor, and full body. The rich Pekoe tips add considerably to its appearance. This class of tea is extensively used in Ireland. Pekoe Souchong is not nearly as well made a tea, being larger in leaf and altogether rougher in appearance. In the cup there is not so much difference. Some parcels will draw a remarkably fine !iquor both for strength and flavor. Congou does not form any large extent of the production in India and comes nearer in character, but not in appearance to the Congou of China.
One great important feature in Indian teas is their perfect purity. None of those artificial means used both in China and Japan to give color, strength and flavor are used in their manipu lation nor are they put through the same mode of drying and curing. They rely entirely upon their natural strength and flavor for their popularity. Not being subjected to artificial flavoring, their differences though perhaps greater in variety are neither so distinct in flavor or character. The varieties are entirely depen dent on the different peculiarities of climate and soil, no two gar dens bearing the same quality or character ; this accounts for the comparatively small parcels of Indian teas compared with those of China and Japan ; indeed the varieties are so numerous that to attempt to group them under heads similar to China teas would be unjust both to the tea and the dealer.
The distinct varieties of the tea receive their names from the district where they are grown ; thus for some years the cultiva tion in India was confined to the province of Assam, and now the general name by which all India tea is known in England is Assam. The Assam Tea Co , were the pioneers in the cultivation of tea in India. Tea bearing this company's brand is greatly sought after on the London market and high prices are usually obtained for them, tont the quality does not always justify the price paid.
Darjeeling district teas owing to their fine flavor and univer sally good appearance hold a position of the first rank. They are in some characteristics similar to the finest Moning Congou of China, possessing a fine rich full flavor and deep liquor ; the finest parcels of flowery Pekoe may be considered among the most de sirable parcels, being almost perfect in leaf.
Cachar district tea possesses as a rule a slight malty flavor ; which is by no means confined to teas grown in this district, they are scarcely so thick and strong in liquor as those mentioned be fore. The character of this tea as well as that grown in the Kangra Valley may meet with favor among a certain class of tea drinkers in this country.
There are many other districts such as Chittagong, Dehra Doon, &c., from which we shall receive some supplies, but it would be of no service to go further into the peculiarities as their principal characteristics are so similar to those already given.
Broken leaf is a term used in connection with India teas for what in China and Japan teas is known under the head of Sift ings or Dust—but it in no way resembles the article shipped from those countries. The greater care bestowed in gathering and picking of India teas over those of other countries, is shown in their siftings ; some parcels realizing quite a high price. They are usually used for blending always drawing a deep, thick liquor.
One great objection to India teas on the part of the retail trade is the size and ugliness of the packages. A retail dealer usually makes a point to ornament his store with the packages from China and Japan, and it will be essential to the success of India teas to pack them in handy and at the same time appripriately decorated packages. It may add slightly to the cost, but will abundantly repay the outlay.
Testing lea. A balance like one usually used by druggists is required which will cost about $5, then a dozen small china pots of equal size. Weigh the amount of a ten cent piece in each and pour boiling water over it and when sufficiently cool, proceed to taste. It is impossible to give any further definite information as nothing but constant application with a fine palate to commence with, will ever make a successful tea taster.
Tea Caddies are made in this country in imitation of original packages which come from China and Japan. They are shipped in nests, the smaller sizes fitting into the larger ones so that they occupy very little room, and give a wide variety of sizes in each nest.
Till Tea. A kind of flat Brick Tea made in China, exported by way of Keachti, where it is sold to the Armenians and Tartars, who distribute it through Siberia. It is prepared in a different manner from common tea, being stewed with milk, butter, salt and herbs, it then constitutes an article of diet rather than a beverage.
Brick Tea. (See under B.)