=Hung-muey=—Is still another variety of Pekoe rarely exported, having a plain black leaf lightly tipped and lightly scented, and yielding an infusion dark in color, thin in body, but very fragrant and aromatic in flavor. =Pouchong=—Derives its trade name from _Paou-cheong_, meaning “wrapped sort.” The leaf is rough and bold in style, dull-black in color and peculiar in scent. The latter being imparted by the admixture of the seeds of the _Lan-hoa_, or Chulan flower, the finer grades of which are deep red, rich and pleasing, but the lower ones are often abominable. =Pouchong-Pekoe=—Is usually prepared from the undeveloped leaves or just expanding buds of the tea plant, and is a small, glossy-black leaf with yellowish-golden tips, yielding an intensely rich liquor very piquant and highly aromatic in flavor. =Padrae-Pouchong=—Is a medium-sized leaf, exceedingly black in color and well folded. The liquor is dark, full, round and aromatic in flavor, but light and thin in body. =Canton Scented Teas=—Known to trade as _Congee_—“Lic” or “made teas,” to a large extent being purchased in the natural state, converted into Capers and Pekoes at will, and doctored or scented up to a certain standard by contract. They are much higher scented than Foochows, but lacking in the properties of true tea, less pungent in liquor and devoid of character or flavor. =Macao Scented Teas=—Known also as “New district,” are closely allied to Cantons in make, appearance and character of scent. The dry leaf is somewhat larger and darker in color, the flavor being dull and peculiar in the infusion.