=Nibs=—Are composed of the refuse of the foregoing kinds, bearing the same relation to Japans that Twankays do to Green teas, many of them drawing and drinking exceedingly well, according to the grade separated from. Up to 1856 China tea was the only tea used in the United States, but during that year a small quantity of Japan teas, consisting of about 50 half-chests, was first received in this country. Being found pure and free from coloring-matter, it soon became very popular with consumers, a large number of whom had been prejudiced against China green teas at the time, under the impression that they were more or less artificially colored. The demand steadily increased, 400 half-chests were imported the following year, which was increased to 1,100 chests in 1859. About 1860 the Japanese changed their mode of curing, adopting that of the Chinese as applied to Green teas, with the result of altering the color from a dark to a light green, and of imparting a high “toasty” or malty flavor, in lieu of the uncooked or “grassy” taste which characterized the first importations, since which period and change they have continued to grow in popular favor. But the supply of Japan teas being at one time greatly in excess of the demand and the price declining in many instances below the cost of production, in connection with the fact that the teas as originally prepared were used only in the American market, induced the Japanese to convert their surplus leaf into other varieties, such as Pekoes, Congous, Oolongs, Imperials, Gunpowders, and Young Hysons, in imitation of the Chinese “makes,” with the futile expectation of popularizing them in England and other countries, where, heretofore, only very small quantities were consumed. With this intention Chinese skilled labor was imported into the tea districts to aid them in the experiment of preparing these makes of teas. The result proved most unsatisfactory as was anticipated at the time by experts and others interested in the project, only very small quantities of the respective kinds being produced occasionally. It is predicted, however, that all the different descriptions now received from other countries will be eventually prepared in Japan, in evidence of which a tea rivalling the finest Formosa in general character is now produced in the Hondo district from a variety of the Japan plant. =Japan Pekoe=—Is a long, dark-green, flat leaf tea, usually “tipped,” but as often not, approaching to that of the India variety in style and appearance. But while looking remarkably well in the hand and up to standard in drink, being smooth in liquor and “malty” in flavor, as a general rule it is through overfiring lacking in the scent and aroma of the China and even India prototype.