But while it is admitted that it is next to impossible to understand tea-blending thoroughly without an apprenticeship to the business and that the combinations that may be formed from it are almost kaleidoscopic in their range, requiring a separate work. Still, even a novice need not spoil good tea by injudicious mixing, as a little study and a few simple rules carefully followed, although they cannot be substituted for years of experience in such a difficult branch, will prevent any serious error and ensure a fair measure of success. It must be understood at the outset that all combinations of tea, as a rule, must depend upon the character, flavor and grade of the tea most in demand in the section or neighborhood of the dealer, that particular variety forming the base or foundation of the blends prepared, that is, it must dominate the combination. To illustrate, if Oolongs be most in demand, the blend must be composed of from one-half to two-thirds Oolong, and so on with Congous, Greens, Japans or India sorts, as the case may be. Before proceeding to describe any particular blends it will be necessary to name the descriptions of tea that will not combine satisfactorily, as well as those which will amalgamate most harmoniously with each other. The former are described first, because _teas not improved are certain to be deteriorated by blending_. One of the first and fundamental rules in tea-blending is not to allow unclean or tainted tea, even in small quantities, to be introduced into any combination, which rule should be as rigidly adhered to in the low-priced blends as well in the higher grades, so that all “weedy,” “herby” and “wild” flavored Oolongs should be eschewed in blending.