=Ankoi-Oolongs=—Are a doubtful species of the genus tea, said to be prepared from the leaves of a shrub closely resembling yet widely distinct in structure and character from those of the true plant, found growing in a wild state on the range of mountains known as the Anke hills, separating the district of Amoy from Foochow. The leaf, in a dried state, is rough, coarse and reddish-brown in color, poorly curled and ragged in general appearance. In the infusion it is dark-brown, large and irregular in form, notably dissimilar from that of a genuine tea-leaf in all respects, while the liquor is dark-red, oily or “earthy,” and bitterly astringent to the taste, qualities contracted from the presence of oxides in the soil in which they grow. Intrinsically, this variety possesses no value really as tea, bearing the same relation to Oolongs that Pingsueys do to Green teas, and although known to the Chinese as “Bastard tea,” it is extensively used by them in the reduction of Amoys, to which it imparts a wild, rank or weedy flavor readily detected in the cup. =Padrae-Oolong=—Is a scarce sort prepared in the Bohea district from a species that is unsuited for conversion into plain Oolong. The leaf is long, black, flattish, but finely made, after the manner of a Souchong, and closely approximating to the latter in color, liquor and flavor. They are chiefly exported to the Russian market, where they are much esteemed for their unique but superb drinking qualities. =Pekoe-Oolongs=—Are what is known to trade as a “Made tea,” that is, prepared from leaves which, from their nature or quality, cannot be converted into an Oolong or Green tea, or from leaves spoiled by imperfect fermentation, smoke or fire in curing, flavored or scented with Pekoe in order to disguise or conceal their defects. The dried leaf is generally long, flat and very black, being over-fired, while the liquor is dark-wine color, sharp, pungent, but burnt to the taste, and approaching to that of Tienke green in flavor. =Saryune=—Is a bold, dark-leaved variety, rather loosely made and curled. The liquor is heavy, dark, rich and pungent, brisk, but somewhat burnt in flavor, the result of too high firing. The infused leaf is medium in size, regular in form, dark-brown in color, with darker edges, approximating to that of a Congou leaf in color and style. CONGOU, SOUCHONG AND SCENTED TEAS, known to trade in this country as “English Breakfast teas,” from having at one time formed the staple shipment to that country, are produced in the province of Kiang-see, and are a distinct variety, differing in color, liquor and flavor from the Oolong sorts. They are cultivated chiefly on the _Bou-iu_ (Bohea) mountains, in the district of Woo-e-shan, which, though very sterile in some parts, are literally covered with tea plantations. More of these varieties are produced than of all others combined, the product of the Pa-ta-shan range being classed among the finest grown.