Teas have two values—an _Intrinsic_ or real value, and a _Commercial_ or market value; quality, strength and flavor constituting the first, the latter being more often based on style, appearance, supply and fluctuations in price. So that in their selection for commercial purposes four leading features are to be considered—Leaf, Style, Liquor and Flavor. The drawing and drinking qualities of the tea in the cup are paramount to the style and appearance of the leaf in the hand, as many teas, though rough-looking and coarse in “make” or style, draw and drink well in the infusion. There are five principal methods of testing the merits of a tea:— =By Style or Appearance.=—Which, though not invariably an indication of merit, has still considerable to do with the value and quality of a tea. Choice teas of all kinds are however, handsomely made and stylish in appearance, that is, compactly if not artistically curled, twisted, folded or rolled, according to its make, and all teas being small and fine in proportion to their youth and tenderness, the ripest and most “sappy” curling up tightest and retaining their form longest, consequently the younger and fresher the leaves the richer, more juicy and succulent the tea. If it be Green tea of the Imperial or Gunpowder order the leaf is hard-rolled and “shotty,” regular in make, bright natural green in color, very uniform and pleasing in general appearance. But if of the Hyson or Young Hyson sorts, the leaf will be well and evenly curled or twisted, the latter being almost “wirey” in texture and of the same hue as the former. If Black, of the Oolong or Congou variety, the leaf will be finely made, “silky” or “crapy” in texture and varying in size from small to medium, artistically twisted and attractive to the eye. Old and inferior teas, on the other hand, will be large, rough and loosely rolled or curled, in proportion to their age, quality and picking, and being partially or entirely devoid of “sap” or succulence, they are correspondingly thin, coarse or flavorless in the infused state. =By Feeling.=—Judging a sample of tea by feeling is applicable more to the curled, twisted or rolled sorts, such as Oolongs, Congous, Souchongs and Hyson teas. If the leaves of a tea of these makes, so tested, be really choice they will be found smooth, crisp and elastic in the hand, and capable of resisting a gentle but firm pressure, yielding rather than snapping or breaking under it. But if old and “sapless,” they will be found rough and “chaffy” to the touch, very brittle, cracking easily and crumbling under the same conditions, making much dust.