In this country, where the taste for Oolong and Japan teas appear to be an inherited one, and where there is every prospect of their continuing to be the favorite teas with American consumers for all time to come, the best results are to be obtained from combinations formed of these varieties. Ripe, juicy and succulent “first crop” Foochows make the best foundation for all blends in this country. First-crop Formosas losing their fragrance almost as rapidly as Japans. Third-crop, or “Autumn-leaf” Formosas that have been well-fired, and which, unlike most other varieties, improve rather than deteriorate with time, becoming more “mellow” for at least the first year after arrival, rank next for this purpose, the action of the atmosphere in exposure bringing out their fragrance more fully, and at the same time causing their high-toast or burnt flavor to disappear. Bold-leaf, sweet-drawing Amoys; dark-leaved, full-liquoring Foochows, and large-leaf “nosey” Formosas and thick, sweet, “fruity” Congous make the best foundation for all tea blends, and for the purpose of imparting a rich fragrance to any combination a choice or “pekoed” Formosa will be found the most desirable and valuable, its high character and great piquancy being possessed by no other variety grown. A small quantity of a really choice or even tolerably good Formosa tea will penetrate and dominate a blend, making itself felt and tasting through it. Its value consisting in its delicate “cow-slip” aroma and great piquancy, mellowing the liquor and giving a rich “bouquet” to the infusion. It is also a tea that when once tea-drinkers become educated or attached to its matchless qualities are ever after hard to please with any other. Low-grade and artificially-colored Pan-fired Japans, owing to their usually “brassy” or “fishy” flavor, and well-known tendency to early decay, which has a highly detrimental effect on the other teas should be avoided, while new, “mealy,” Basket-fired Japans are especially adapted for all Black tea blends, as they impart a peculiarly rich color and tone to the liquor and a very pleasing mellowness to the flavor of the combination, but should never form the base of the blend. “Old,” “musty,” “mousey,” or “smoky” Congous, too “high-fired” and excessively “tarry” Souchongs should also be avoided altogether, as they invariably detract from or destroy the flavor and aroma of the finer kinds used in the blend, their deleterious effects being felt through the entire combination, and all “dusty” and “stemmy” teas in particular, for while some tea-drinkers will bear with a small quantity of these most objectionable features in tea, the vast majority will protest, as it is next to impossible to prevent dust and stems from finding their way into the tea-cup.