“Standard Chop,” or “celebrated district” teas, should always be selected when possible, and “first-crop” for high-grade teas, as first-crop teas are invariably superior (except in the case of Formosas) to the later pickings in flavor, aroma and keeping properties, due to the larger amount of theine and volatile oil which they contain, and possessing every quality except weight for which tea is valued or appreciated. To do this it will be necessary for the dealer to ascertain which “chop” is the best and which district has yielded the best picking during the current season, thereby making quality as well as quantity the test of excellence. For, as with wheat and other crops, the tea crop also varies according to the season and curing; some years being highly successful in one district while it may be a comparative failure in another. The “Tong-lees” may be heavy and flavory this year, thin and flavorless the next; while the “Tong-mows,” or some other “chop,” inferior in leaf and liquor last season may possess all the most desirable qualities this. Green teas, Japans, Congous, Souchongs, India, Ceylons and all varieties of tea being equally subject to these variations So that the advantages to be derived from a careful selection of the best “chop” and “district” teas of the season, with but slight consideration, will be manifest to the intelligent dealer in tea. The tastes of communities differing so widely in the various sections of the country, the dealer must study and learn the particular variety and flavor best adapted to the locality or town in which he is doing business, as a tea that may give general satisfaction in one section may not suit at all in another. But generally in mining, milling or manufacturing districts or among working classes in cities, heavy-bodied Amoys and dark-leaved Foo-chous will be found the most popular. The taste for China and Japan teas in this country is undoubtedly an inherited one, but irrespective of this cause they are for the vast majority of tea-drinkers peculiarly the most suitable and best adapted, being softer, milder, richer, more mellow and wholesome than either the India or Ceylon growths, and it is only a cultivated and refined taste that can appreciate them at their true worth. In a community composed principally of Irish, English or Scotch, thick “fruity” Congous, heavy-bodied “tarry” Souchongs, Capers, Pekoes, India and Ceylon teas or combinations formed from these varieties will prove the most satisfactory. While Green teas are most in demand in the Southern States. Oolongs in the Eastern and Middle, Foochows and Formosas being chiefly sold in the larger seaboard cities, Amoys in the principal manufacturing districts, Japans in the Pacific and Northwestern, India, Ceylons and teas of the Congou order, in Irish, English and other foreign settlements.