=Golden-tip Pekoe=—Is smaller in make, darker in color, “silky” in texture, and literally ablaze with rich yellow or orange tips. The infusion is much darker and heavier in body, of a deep wine color, fresh and piquant in taste, and much appreciated by those who prefer this variety. =Ceylon Souchong=—Is rather large and bold in style for this “make” of tea, but is nevertheless heavy and round in body, rich and mellow in flavor, and, taken altogether, a pleasing and palatable tea for all practical purposes. =Pekoe-Souchong=—Is chiefly composed of the larger and coarser leaves that will not pass through the sieves, but which, falling into the “cutter” in sifting, are cut up into an even and uniform size. It is medium in size, “choppy” in appearance, ripe and rich in liquor, fairly brisk and “malty” in flavor. =Ceylon Congous=—Are open, rough and coarse in style, dark in liquor, heavy in body, but fairly brisk and pungent in flavor, making, on the whole, a serviceable tea for blending with Chinese Congous or Oolongs of the lower grades. =“Bhud” Tea=—Is a term applied to a small golden-yellow leaf Ceylon Tea, claimed to be composed of the buds of the plant just expanding, but is in reality prepared from the smallest and yellowest leaves of the ordinary “Golden-tip Pekoe,” and though sometimes commanding a fabulously high and inflated price, out of all reason with its intrinsic value as a tea, and which is only done for advertising purposes—being in reality no better in either drawing or drinking qualities. =Broken Leaf=—Like those of the India variety, are composed of the large, old and mutilated leaves separated in sifting from all or either of the foregoing kinds, drawing and drinking in ratio to the variety obtained from. =Fannings=—Also, like their Indian prototype, are prepared from the screenings and refuse of leaves of the respective kinds, but are poor teas to handle as a rule.