The selection of India teas for blending is more difficult than that of either China or Japan, most India teas possessing a sharp, acrid or “baked” flavor not found in the former kinds and the natural result of excess of tannin and artificial curing. These “peculiarities” consumers in this country greatly dislike, and to such an extent that is only when the finest grades are used that they can be neutralized, disguised or well-tempered with the heavier bodied China sorts that they will use them at all. For an “all-India blend” the best plan is to mix three or four different district kinds together in equal quantities—a strong, heavy Assam, a brisk and pungent Cachar, a soft and juicy Deradoon and high-flavored Kangra or Darjeeling; the latter will impart a distinctive tone to the entire combination. But fairly excellent results may also be obtained from a blend composed of equal parts of Cachar and Darjeeling alone. =11. (Low-Priced)=—Is produced from proportionate quantities of a heavy-drawing Broken-leaf Assam or Darjeeling Oonfa Congou and Cachar Souchong, the whole making a rough-looking but full-bodied, strong and “grippy” tea. =12. (Medium)=—Prepared from ½ Darjeeling Souchong, ½ Kee-mun or Ningchow Congou and ¼ Paklin. Its predominant feature will be delicacy, though not sufficiently so to please a general trade, the Paklin detracting from the body, but imparting a rich, deep color to the whole. =13. (Choice)=—Is a good combination certain to be appreciated by lovers of the India and Scented varieties, is made from ½ of a brisk, pungent Assam Souchong, ¼ Ningchow or fruity Kintuck and ⅛ Foochow Caper. The Ningchow should be grey-leaf and as heavy as can be procured, but without being coarse or “tarry,” and the Assam as pungent as can be obtained at the time. SOME ENGLISH BLENDS.