=Tien-kes=—While large and coarse in make are pleasing in the hand, being chiefly sold on style, as they will not stand the cup test in comparison with Moyunes. The liquor is dark and thick, astringent and frequently “smoky” in flavor, due to the high firing in the effort to make them roll or curl tighter. =Tai-pings=—Like Tien-kes, look well in the hand, being fairly well-made and stylish-looking, but of a leaden-blue hue, the result of the “facing” or coloring-matter used in their preparation in order to enhance their appearance. The infusion is dark and muddy in the cup, flat and frequently “earthy” in taste, the infused leaf being large, coarse, dark and irregular. =Pingsueys=—Termed by the Chinese _Mien-pan-cha_ or “Bastard tea,” possess no intrinsic value really as a tea, many experts contending that they are not even allied to the tea plant, but prepared from the leaves of some shrub remotely resembling it. The dry leaf is very stylish and firmly made, but of a leaden-blue color and “greasy” in appearance, gypsum and Prussian blue being extensively used in their manipulation. The liquor is dark and heavy, bitterly astringent and “brassy” or metallic in flavor, while the infused leaf is large, coarse and irregular in shape, dark-brown in color, and recognizable from its dissimilarity to the true tea-leaf. =Canton=—Called by the Chinese _Tchaw-cha_ or “Lie-tea,” is another spurious variety, manufactured in that city from “spent” or exhausted tea leaves, that is, from leaves once used and from which the vital properties have been extracted. They are made by first grinding and mixing them with a gluey compound to make them adhere, and then rolled into the form of Imperials and Gunpowders, as they cannot be curled or twisted, after which they are artificially colored or faced with a preparation of Prussian blue, kaolin and turmeric. They are smoothly rolled and leaden-blue in color, having a peculiar greasy external appearance in the hand, due to the mineral matter used in their preparation. They do not possess a single physiological property of tea, yielding only a greenish viscid substance, dark and muddy in color, the so-called leaves disintegrating and settling in a pasty consistency at the bottom of the cup, the liquor being devoid of every semblance of tea. =Country Greens=—Are uncultivated teas gathered in outlying districts, rough and uncouth in appearance, bitter and astringent in liquor, wild or “grassy” in flavor. The leaves when unfurled are exceedingly large, rough and uncouth in the cups, having every appearance of a wild or uncultivated tea-leaf. Sub-Varieties of Green Teas.