=Cheong-lok=—Is a tea of negative character, the liquor possessing little or no strength and the leaf having a rough, red, unsightly appearance in the hand. =Cheong-syke=—Is also best described by negatives, the dry leaf being dark-brown and coarse, the liquor lacking the strength of Sin-chune and the briskness of Saryune. =So-how=—Is small and well made in leaf, dark, but rich in liquor, and smooth and mellow in flavor for this variety of tea. =Yung-how=—Closely approaches Suey-kut in appearance, drawing and drinking qualities, but is less burnt in taste and rather stronger, and more flavory in the infusion. =Wang-hung and Yung-tong=—Are both high-fired, brisk, but burnt varieties, dark-red in leaf and liquor, and not, as a general rule, either useful or valuable sorts to the dealer. MONING OR BLACK-LEAF CONGOUS comprise Ning-chows, Oonfas, Oopacks, Oonams, Kin-tucks, Kee-muns, Kiu-kiangs, Panyong, Hapyong, Paklin and Paklums, and constitute the true Black teas of China. =Ning-chow=—Is a small, evenly-curled leaf, greyish-black in color and very stylish in general appearance, the finer grades being “Pekoe-tipped” and flavored. The infusion is dark red or wine-colored but delicate and aromatic, more so than that of any tea of this variety, while the infused leaf is small, tender, symmetrical and of a bright brown or reddish tendency. The lower grades are fairly thick and strong, making a useful tea for the retailer, as they keep well and combine advantageously with most other varieties, less regular and uniform, browner and given to “choppiness” and dust. The liquor, though of good color, is not as clear and bright, the infused leaf being more markedly red than that of the former sorts. The medium and lower grades are fairly thick in the cup; but have a tendency to become overripe, and while not keeping, still blend well with a pungent Assam or light-bodied Oolong tea. =Oonfa=—While not as finely twisted or as handsome as Ning-chow, is still the next most important of the Black-leaf Congous. The dried leaf of the finer grades is bold in make, yielding a dark, heavy liquor, lacking in fragrance, but proving a desirable sort where body and strength is required. The medium grades are rough and open, the liquor, though mostly strong, is often “tarry,” and frequently sour when kept too long, while the lower grades are thin in body and coarse in flavor, having nothing to recommend them but their leaf, which is generally free from dust.