One of the greatest delusions indulged in by the novice in blending is that by using large and disproportionate quantities of Scented teas in old, inferior or damaged teas, under the erroneous impression that no matter how thin, flat, tainted or otherwise defective they may be it will “bring it up” and improve the flavor. No greater mistake in blending could be made, for while it is admitted that a small quantity of either Orange or Flowery Pekoe will add to the value and flavor of a clean, sweet Congou, but if used too freely makes it thin. Scented teas of any kind cannot overpower, neutralize or even modify the flavor of inferior or tainted teas, but, on the contrary, will make them more so, particularly if Cantons or Macaos be used. In this variety the best combinations are always to be produced from teas of the Congou and Souchong sorts, though not infrequently they combine well with Oolongs in very moderate quantities. =9. (Low-Priced)=—Is a favorite blend in Scented tea localities, particularly when the water is hard or cloudy. To 10 pounds Saryune Congou add 1 pound Amoy Foochow and 1 pound Orange Pekoe. The fullness and smoothness of Saryune is unequalled for blending by that of any other low-priced Congous, but must be selected with care, as they are sometimes sour, often rank and frequently dusty. For those preferring an Oolong a cheap Saryune Oolong is best substituted for the Congou in Scented blends, the affinity being stronger and more natural. Another good blend intended for the same trade may be made from a combination of equal proportions of a cheap but clean and free liquoring Black-leaf Congou, Broken-leaf Assam and a Scented Caper—Foochow if the price should permit. =10. (Medium to Choice)=—Foundation: 10 pounds Padrae Congou or Oolong, 2 pounds thick “fruity” Kiu-kiang or delicate Kintuck and 1 pound Foochow Orange or Flowery Pekoe make a fragrant and aromatic tea in affiliation, the three flavors assimilating as if governed by the law of gravitation. This will be found a tea combining strength and delicacy at the same time and well appreciated, as the chief difficulty in tea blending is the production of these two qualities in the same tea at the same time. INDO-CHINA TEA BLENDS.