flavor, strength and pungency while so doing, comparing it with the tea required or to be “matched.” But while a clear, bright, sparkling liquor denotes a fine tea it does not always determine its body or strength, as many light-liquored teas are full and round in body, pungent and “snappy;” others again, though dark and heavy in liquor, are yet devoid of strength and flavor, the liquor of old and inferior teas being invariably dark, thick or “muddy” in color, and lacking in briskness and flavor. After an opinion has been formed of the liquor in all its relations, next examine the infused leaves with regard to their size, color, form, texture and condition, as all these points have an indirect bearing on the age, quality, character and value of the tea under examination. The infused leaves of fine, pure teas range from small to medium in size, perfect or nearly so in shape, regular and symmetrical in form, uniform and unbroken in appearance. While the infused leaf of low-grade and adulterated teas is large and dark-red or brown in color, broken, irregular and different in size, form and color from the true tea-leaf. The smaller, brighter and more symmetrical the infused leaf, the higher the grade, and consequently the greater the value of the tea, that of fine Oolongs being olive-green, with slightly brown or “burnt” edges, Congous and Souchongs rich reddish-brown, India and Ceylons, “salmony-red.” Scented teas possessing a small olive-green infused leaf. In Green teas those yielding a bright, sparkling, “amber”-colored liquor, with small or medium infused leaf and presenting an unbroken and uniform appearance are the best; the same rules that govern in the selection of Green teas also applying to Japans.